Spreads

Discovering exactly how quickly and easily fruit curds (like lemon curd and passion fruit curd) can be made in the pressure cooker is a game-changer.

An easy spreadable blend of fresh goat cheese, horseradish, and heavy cream.

Once you master a basic aioli, you’ll find yourself adding different flavors (you can mix in herbs, spices, chilies, etc.) to suit the needs of so many savory dishes.

Want deviled eggs, but don't want to *make* deviled eggs? This rich and flavorful spread uses the same base ingredients—boiled egg yolks, mayo, and Dijon mustard—for a smooth spread that's perfect for slathering onto toast.

Creole cream cheese is Louisiana's answer to ricotta or burrata cheese. Traditionally, it’s eaten with cream, sugar, and fruit spooned over the top or used as a substitute for yogurt.

Serve this spicy pepper jelly with fresh cornbread muffins.

Served alongside boozy martinis, this is the classic cheese ball of yesteryear. A few updates make it perfect for family get-togethers and retro-chic parties alike.

Great pimiento cheese is all about spice. Red peppers and hot sauce are essential to cutting through the richness of the cream cheese and cheddar.

Spoon salsa rustica over grilled bread, grilled or roasted vegetables, roasted potatoes, sautéed greens, sliced tomatoes, boiled green beans, or cauliflower.

By constantly stirring the mixture, you'll end up with luscious, velvety smooth curd. Store lemon curd in an airtight container or jar in the refrigerator for up to 1 week.

You can use any kind of nuts for this recipe—almonds, hazelnuts, pecans, and Brazil nuts are all delicious.

Keeping the garlic whole and removing once it has added enough flavor will keep the flavor more mild, but if you want more of a punch, grate it before adding and leave it in.

Nduja is traditionally made with pork, but because salmon is a fatty fish, it works well too.

This simple jam is full of fresh peach flavor with hints of vanilla and bourbon.

Don't just wake up to coffee and toast, wake up to coffee on toast with this caffeinated breakfast spread that's reminiscent of your favorite milky latte.

Spread it on toast, stir into pasta, or slather on grilled meats for the springiest meal ever.

Unlike the usual table salsa, salsa de morita is more like a paste to be used as a spread for cemitas and other sandwiches. The combination of dark, medium-heat chiles and piloncillo gives this salsa a flavor reminiscent of a spicy-sweet barbecue sauce.

A fun way to get children to eat asparagus: roasted and paired with hummus and creamy melted Havarti cheese.

The fruit-to-sugar ratio in this marmalade recipe makes it not too sweet and you can really taste the grapefruit.

This creamy custard is popular in Southeast Asia, especially Malaysia and Singapore, where it's slathered onto toasted fluffy white bread and served with poached eggs as a morning snack. Often called the vanilla of Southeast Asia, the long, narrow, vibrant green pandan leaves give the jam its signature aromatic flavor.

I like spreading Quark on my morning slice of bread and topping it with jam, but you can also mix it with salt and herbs and dollop it next to boiled potatoes for a light meal. Using buttermilk will result in skim Quark, which is best for baking recipes. If you want a creamier Quark to eat as is, simply stir a little heavy cream into the Quark to loosen and enrich it. (Mixed with high-quality fruit preserves, this makes for a luxurious little snack.)

Preserve those last summer berries with this quick and easy jam. Then slather it on toast, whisk it into a fruity salad dressing, or swirl into store-bought ice cream.

This salty, sweet cantaloupe jam will put your go-to strawberry jam to shame.