Amanda Cohen, chef of NYC’s Dirt Candy, stopped by to share with us some recipes from her popular vegetarian restaurant. One in particular was a smoked feta spread that topped a tomato cake (recipe coming soon to Saveur.com). By using a stovetop smoker lined with tin foil and whatever type of wood chips you like, you can have smoked feta in 20 minutes. Cohen blends her feta with cream to make a smooth spread, but you can also crumble it on salads, eggs, or crusty bread. Try it with feta, goat cheese, or any other firm cheese.