'spread' on Serious Eats

Easy Dulce de Leche

Dulce de leche is a thick, creamy caramel sauce traditionally made with milk and sugar that are simmered together for seven hours. This much easier method, which calls for simmering a can of sweetened condensed milk in a pot of water for two to three hours, produces absolutely perfect results with not nearly as much time or fuss. More

Zucchini "Baba Ghanoush" From 'Plenty More'

As Yotam Ottolenghi says in the introduction to this recipe from his new cookbook, Plenty More, this is only vaguely reminiscent of baba ghanoush. Garlicky broiled zucchini is topped with a funky and captivating custard sauce made with goat's milk yogurt and Roquefort cheese. Finally, toasted pine nuts and a sprinkle of za'ata finishes off this "volcanic eruption" (his words) of a spread. More

Old-Fashioned Pounded Cheese With Walnuts and Port Syrup From 'The New Midwestern Table'

Making pounded cheese from Amy Thielen's new cookbook, The New Midwestern Table, was a jump into uncharted territory for me. Dropping blocks of gorgeous aged Cheddar into a food processor was an act of faith. But drizzled with sweet port syrup and chopped walnuts, the final dish is an entertainment-worthy appetizer for any and all cheesehounds. More

Pimento Cheese Spread

This Pimento Cheese Spread from Amanda Hesser's The Essential New York Times Cookbook adds a few extra ingredients to the mix, elevating the classic Southern spread with two types of cheddar and homemade mayonnaise. The recipe calls for the cheeses to be ground in a meat grinder, which I'm sure adds a distinctly coarse texture but the large holes of a box grater or even the grating blade of a food processor work just as well. More

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