Spreads and Flavoring Recipes & Ideas

This step-by-step recipe comes together in no time.

Don't fear the flambé.

Jonesing for a showstopping dessert this Valentines that doesn’t involve chocolate or intricate preparation? This rosy-hued, layered dessert has you covered.The brilliant red juice of blood oranges takes on a gloriously pink hue when crafted into a thick, sweet curd for this delightfully simple yet elegant Valentine’s dessert. Best of all, it comes together quickly, leaving all the more time to spend with those you love.

The DIY feature from Faith, our new Editor-At-Large, will offer options to that jar or packet at the grocery store by giving you recipes for foods you might not think to make yourself. Homemade bread, peanut butter and jam – they’re much easier than you think. Dulce de leche, cajeta, milk jam, confiture du lait – whatever you call it, it’s delicious.

My essential weeknight recipe isn’t a specific dish but a piquant and versatile condiment, dipping sauce, and marinade that livens up everything from tofu to meat, vegetables, dumplings, and noodles. Of all the recipes I have learned from my partner’s Korean mother, yangnyeomjang is one of the most indispensable.

This recipe reflects his Korean roots, his American upbringing, and the Chinese food he’s cooked professionally in San Francisco.

A fruit compote is a good thing to have on hand, especially if it’s as versatile as this one. As is, you can encourage its sweetness by serving it over yogurt for breakfast or over ice cream for an after-dinner dessert. Stir in a little cracked pepper or minced thyme and you’ll encourage a savoriness that goes well on a cheese tray. A touch of minced chili and a little more lime juice and it would pair well with roast pork. Read on for the recipe!

I have been hoarding a platter of yellow quinces on my desk for the past few weeks, not because these knobbly fruits are especially beautiful to look at but rather as a source of deep olfactory pleasure. Tantalized by their fruity-floral aroma of pineapple, pear, and roses, I was almost convinced that cooking the quinces would be a shame … until I got them into a pot and onto a spoon.

Strawberries have been in the San Francisco farmer’s markets for a month now, and I have been busy buying them up and making jams! I bought enough strawberries for three batches of jam, so after making one batch of plain strawberry jam, I decided I wanted to try a different variation of strawberry jam. I thought that the delicate, fruity herb tarragon would go nicely with strawberries, and turned out really yummy.

It really doesn’t get much simpler than this! Take the freshest vegetables you can find and arrange them on a platter with a bowl of really good olive oil and another bowl of sea salt. Let guests dip, sprinkle, and nibble to their heart’s content. You won’t believe how ridiculously tasty this is.

It's a great way to enjoy a taste of summer any time of year.

A thick, tangy cream cheese frosting is the perfect finishing touch.

It's naturally vegan, too.

They're good on just about anything.

It's impossible to make a dull dish with this seasoning mix.

A simple, refreshing, and totally classic bourbon cocktail.

Burger night just got even better.

It's totally mayo-free.

Perfect alongside grilled mains.

It's sweet and spicy and perfectly tangy, with just enough zip to keep it interesting.

This easy homemade blend is one to know.

Making it from scratch is easier than you might think.

It's a classic Ligurian pasta for good reason.

So good, it fooled my family.

Smashing food has become quite a trend these days: smash burgers, smashed potatoes, smashed cucumber salad, smashed fried mushrooms. People can’t get enough! And who can blame them? Squishing your food ensures that you’ll get a combination of textures: softness here, crispy edges there. People want the best of both worlds and smashed foods provide just that. Plus, the process is a lot of fun. Here, I’ve gotten springy with the smashing and tried the technique with carrots.

This simple, super-savory French mushroom dish can do it all.

Take pesto up a notch with some cream for the dreamiest sauce ever.

This sweet and savory glaze for baked ham will become your go-to.

It's Kosher for Passover and oh-so tasty.

A classic French sauce that's worth knowing about.

Sprinkle this seasoning on steaks, in soups, and everything in between.

I recently acquired a lot of meyer lemons from my neighbor’s tree. I can only drink so much lemonade, eat so many lemon pies, and make so much marmalade! So I decided to make preserved lemons, and it was ridiculously easy. Now I have several jars of preserved lemons that I can use in Middle Eastern recipes.Ingredients8 to 10 lemons (I used Meyer, but you can use any regular lemon)Kosher saltEquipment1 quart-sized wide mouth jar with lid1. Sterilize the jar in boiling water for 15 minutes.

This quick salad is a mainstay of the Arab table and is equally at home alongside cheese and eggs for breakfast, or a meat main for lunch or dinner.

Complete with a tangy cream cheese glaze.

Stir it into soups, drizzle it on noodles, fry eggs in it — this spicy condiment can do it all!

Our new favorite use for overripe bananas.

And no, it's not bananas.

A celebration of the season's bounty.

A spiced twist on a classic.

It's the perfect dish to ring in spring.

Edible flower petals plus black pepper! Who knew?

You won't have to choose between juicy slices and crispy edges.

Soft, sweet, and wholesome.

It's easy to master this trendy deep-dish pizza in your own kitchen.

Tender and perfectly sweet.

It's a Southern specialty.

This soup is all about the broth.

An easy Thai recipe that's perfect for weeknights.

A homemade version of my favorite sushi condiment.

Raita is a mixture of yogurt, vegetables, and often fresh herbs (sometimes a little fruit makes its way in here too) that’s served alongside spicy curries across India. It is the ultimate cooling agent when your mouth starts to burn with heat from chilies. It’s also just wonderful atop a bed of wilted greens or swirled into soup. Raita is the perfect thing to have hanging around in the fridge. Have you ever had raita? Here’s a very simple recipe to make a bowlful at home.

Doused with tomato sauce and melty mozzarella, and ready to serve a crowd.

Simple swaps make for the best ever donuts.

A Latin American beef stew that's sure to warm you up.

Sweet, milky perfection.

Sweet, spicy perfection.

This peppery vinegar- and mayonnaise-based sauce is perfect for serving with smoked chicken and turkey.

"Tinker it until you have something you like, then keep tinkering — I never make the same chili crisp twice!"

This smooth, fluffy frosting is chock-full of creamy peanut butter; it's the perfect topper for cakes and cupcakes.

This sauce, which is directly inspired by Vietnamese Nước Màu, tastes great with vegetables, noodles, fish, and more.

It's a match made in heaven.