Spreads

When using preserved lemons, scoop out the insides and only use the peel.

If you have leftover "everything" spice, stir it into Greek yogurt drizzled with olive oil for a savory breakfast.

You want all of your cheese ball ingredients at room temperature to make sure the goat cheese mixture is smooth and homogenous.

Set this up in advance and serve it at room temperature. The cheese will be soft enough to scoop with a cracker—and will taste better, too.

Cream of tartar is optional, but it keeps the sugar from crystallizing, making this caramel foolproof.

A cooling, slightly garlicky spread that’s great with braised lamb tonight and possibly even better when added to a lamb sandwich tomorrow.

The broiled onion needs to be really black, all the way through, so that it’s dry enough to turn into powder to mix in this compound butter from Rose's Luxury. Things get smoky—open a window first!

This peach jam recipe makes enough to give a few jars away as gifts, or you could easily halve it.

You can substitute whitefish or hot-smoked salmon for the trout.

Throw this spread together a day in advance—the flavors will meld and intensify as it sits.

Quick and easy, this eggplant recipe gets a nutty boost from tahini.

This orange-kumquat marmalade is as good on toast the day after Thanksgiving as it is on turkey.

This spread is cheesy, tangy, and a little spicy. Serve with plenty of crackers.

For this deviled ham recipe (and everything else), we love Benton’s brand, made in Tennessee.

Fiery kimchi gets a little sweetness from gochujang pepper paste.

This textured spread is great served with cured meats. If you wind up with leftovers, use it on sandwiches.

Don't think of only chickpeas for hummus. This black-eyed pea recipe works just fine with canned beans.

This caponata can be served warm or at room temperature. This recipe makes for a great appetizer—spread on toasted baguette slices.

Use this sweet condiment as a topping for grilled fish, cooked rice, or crostini.