Spreads

Cooking the livers to medium/medium-rare in this recipe is key to a moist and rich tasting spread. Overcooking them will make the finished dish dry and crumbly.

Available in the spring, green garlic is somewhat less intense than grown-up garlic, but still very pungent and extra-juicy. The dairy fat and tang of the labneh provide cooling balance.

Try this with white beans on toast, in salads, or puréed and spread on pita.

Try this schmeared on toast, tossed with pasta, or dolloped on a baked potato.

Vadouvan is sweeter and more aromatic than the typical curry, but Madras curry powder will work in a pinch.

Be patient: The goal is to char the eggplants beyond recognition.

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

The effort-to-impressiveness ratio doesn’t get much better than this, people. Go ahead and double (Triple! Quadruple!) this recipe and you’ve got hostess gifts, emergency entertaining fodder, and quick, decadent snacks for days.

Quince is like a special giant fuzzy apple, worth taking advantage of when in season.

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

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

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

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