Often for hors d'oeuvres, I serve room temperature vegetables, something like that, so that the main course might be quite rich but the first course has balanced it out. — Sally Schneider Copy Share Image
My absolute favorite hors d'oeuvres are tiny white lily flour flat Smithfield ham biscuits... bite-size and delicious. And being southern, I would never have a New York party without my signature pimento cheese spread. — Tinsley Mortimer Copy Share Image
