Farmers' Cheese with Onion and Pumpkin Seed Oil
Chris Court

Caramel Apple Butter

Caramel Apple Butter

Coffee Butter

Add an extra jolt to your morning toast with this caffeinated spread. Get the recipe for Coffee Butter »

Fromage Blanc Spread (Cervelle de Canut)

This dish, which translates literally to “silk worker’s brain,” is said to be named for Lyon’s 19th-century silk weavers, who’d often make a lunch of the smooth herbed-cheese spread. Get the recipe for Fromage Blanc Spread (Cervelle de Canut) »

Lemon Curd

This thick, tangy spread is great spooned on toast and as a filling for tarts and cakes. Get the recipe for Lemon Curd »

Chocolate Chile Gravy

This thick, spicy chocolate sauce is perfect spread on french toast or sliced, toasted bread. Get the recipe for Chocolate Chile Gravy »

Pea Shoot and Mint Pesto

Pea Shoot and Mint Pesto


A smoky, sweet, and savory condiment as versatile as ketchup. This version is adapted from Tim Wiechmann, of Boston’s Playska, a Balkan-style sandwich shop. Get the recipe for Ajvar »

Key Lime Curd

Punchy key lime curd is delicious spread on breakfast toast, dolloped onto cake, or slathered between graham crackers. Get the recipe for Key Lime Curd »

Black Olive Tapenade

Tapenade, the traditional Provençal condiment made with black olives, is a versatile staple. Delicious when spread on little toasts for an aperitif, a spoonful also makes a great accompaniment to grilled fish or any kind of roast. The tapenade can also be thinned with olive oil and drizzled or used as a base for vinaigrette.Get the recipe for Black Olive Tapenade »