Explore by Tags

Entries tagged with 'spreads'

Sicilian Olive and Smoked Almond Tapenade from 'Di Bruno Bros. House of Cheese'

Serious Eats Kate Williams Post a comment

Tapenade is typically a briny mix of olives, capers, anchovies, and olive oil, loosely bound and best eaten in small bites, smeared on toast or drizzled atop warm-from-the-vine tomatoes. I've made plenty of the spread in my own kitchen, but I've never strayed from the expected ingredient list. Tenaya Darlington's recipe in Di Bruno Bros. House of Cheese takes a completely different approach. She laces her tapenade with nutty and sweet Foja de Noce, an Italian sheep's milk cheese wrapped in walnut leaves. More

Kaya Jam

Serious Eats Yvonne Ruperti 4 comments

This quick version of the popular caramelized coconut-pandan curd is spread over toast with lots of butter. Serve with soft boiled eggs and a coffee for a real Singaporean kopitiam breakfast. More

DIY Simple Peanut Butter

Serious Eats Molly Sheridan 6 comments

A true advantage to making your own is the opportunity for variation. Mix and match the nuts you use. You can also use other oils, or none at all. More

Chopped Liver with Caramelized Onions

Serious Eats Chichi Wang 4 comments

[Photograph: Chichi Wang] Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!... More

Artichoke and Green Olive Pantry Tapenade

Serious Eats Kerry Saretsky Post a comment

This unorthodox tapenade is made from artichokes and green olives for a mild, creamy, Mediterranean spread that works on bread, on fish, in sandwiches, and even on steak. Plus, every ingredient can sit in your pantry, waiting for you when you come home. More


Serious Eats Kerry Saretsky Post a comment

Anchoïade is a quirky alternative to tapenade made from just four ingredients: anchovies, garlic, olive oil, and vinegar. Serve it as a dip for crudités or as a spread for bread, all with a glass of white wine or rosé. More

Awesome Mushroom Pâté

Serious Eats Kerry Saretsky 3 comments

The perfect ritzy New Year's nibble: roasted wild mushroom pâté with thyme, garlic, and truffle oil. Smeared onto waiting baguette rounds, it goes great with Champagne. More

Pimento Cheese

Serious Eats Joshua Bousel 47 comments

Do we really need a spread that's primarily cheese and mayonnaise? In the case of pimento cheese, the answer is yes. More

Honey Vanilla Fluff

Serious Eats Lucy Baker 2 comments

I love the way the delicate honey notes in this Fluff pair with salty-sweet peanut butter. It is even creamier and gooier than store-bought versions, which (trust me) is a very good thing. It makes for a five-napkin sandwich.... More

Benedictine Sandwiches

Serious Eats Meredith Smith Post a comment

Pistachio-Honey Butter

Serious Eats Lucy Baker 3 comments

[Photographs: Lucy Baker] This pistachio butter is rich and nutty. The honey adds a mild, floral sweetness. Try it on toast, or sandwich it between two sugar cookies or gingersnaps. It will keep for up to two months in the... More

Cook the Book: Edamame Hummus

Serious Eats Caroline Russock 20 comments

I was expecting tasty but not mind-blowing, but after whipping a batch of this leaf-green hummus in the food processor, I don't really see much chickpea-based hummus in my future—it was just that good. The edamame has a simple sweetness that plays down the earthy qualities of the roasted garlic and tahini. While chickpea hummus has a tendency to be heavy and pasty, this version is light with a fantastic green freshness. Its versatile flavors work equally well as a sandwich spread or condiment on its own. More

Cook the Book: Smoked Mackerel on Toast

Serious Eats Caroline Russock 3 comments

While eating a few slices of baguette spread with this, it occurred to me that the creamy, fishy spread is almost like a fancied-up version of that Jewish deli staple, whitefish salad. The smoothness and smokiness were there, but the olive oil and crème fraiche added elegance and rich, fatty flavor. More

Heavenly Chocolate Hazelnut Almond Spread

Serious Eats Lucy Baker 5 comments

This spread is like Nutella for grownups. It's about half as sweet and just a little bit chunky. It will keep for up to a month in the refrigerator. Adapted from Nuts in the Kitchen by Susan Herrmann Loomis.... More

Shortcut Pumpkin Butter (with Canned Pumpkin)

Serious Eats Kumiko Mitarai 5 comments

Just because it's made from canned pumpkins doesn't mean this pumpkin butter second-rate. I found that Farmer's Market brand organic pumpkin, in particular, has a silky smooth texture.... More

Pumpkin Butter

Serious Eats Kumiko Mitarai 3 comments

Pumpkin butter on toast is always delicious, but there are many other ways to fill your fall days with this treat. Try it for breakfast stirred into plain yogurt or baked into granola. Or, blend it into a milkshake or... More

Orange Lavender Honey Butter

Serious Eats Max Falkowitz Post a comment

This is a pretty straightforward use for lavender, but it's such an assertive herb that simple, unfussy recipes seem to do it the most justice. It's also a great way to preserve fresh lavender if you can get it. If... More

Cook the Book: Red Pepper Mousse with Garlic Toasts

Serious Eats Caroline Russock 5 comments

This week we've been focusing on not only vegetarian dishes from The Vegetarian Option by Simon Hopkinson, but also warm weather meals. I thought I'd share a recipe that embodies one of my favorite ways to eat during the warmer months. Instead of spending an hour or two in a hot kitchen, chopping, sautéing, and roasting away, I prefer to make a meal out of what would normally be considered hors d'œuvres or snacks. More

Cook the Book: Smoked Trout Spread

Serious Eats Caroline Russock 2 comments

At the risk of sounding like a hypocrite, sometimes I enjoy the cocktail hour snacks that I have assembled before a dinner party more than the dinner itself. As a home cook I am incapable of making a simple dinner... More

Tuna Spread with Capers

Serious Eats Caroline Russock 1 comment

The following recipe is from the August 19 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! I always keep a few emergency cans of tuna in my cupboard—their presence reassures me that... More

More Posts