I just bought a jar of sweet kalamata olive spread at Trader Joe’s. It tastes like a cross between sweet jam and olives — very unexpected and unfamiliar. I can’t decide if I like it or not. Has anybody tried it,... (6 replies, last updated by Terrie June 6, 2005)

I don’t like things that are too sweet in the morning, so I make some plain oats with a spoonful of the ginger spread stirred in — it’s just the right amount of sweet with a good kick of ginger, very tasty and a... (29 replies, last updated by goodhealthgourmet December 8, 2008)

I’m looking for a variety of home-made butter/spread recipes for toast, crackers, waffles etc. Usually I just go with the originals..plain butter or cream cheese or jam.. I need variety! Any ideas on good savoury or sweet... (8 replies, last updated by danhole November 27, 2007)

Wow Niki, Thanks SO much for sharing your easy and really great Lox Spread. I “thirded” all of the ingredients, as I only had a small amount of lox in my freezer. My only other deviation was that I used regular spread,... (1 reply, last updated by Dev February 3, 2006)

A friend recently returned from Italy and brought me a jar of what I think is chestnut spread— it looks like a thick jam, almost a chestnut butter, but the label is in Italian. Any suggestions on what to do with it?... (6 replies, last updated by amyzan November 10, 2007)

Are you thinking of Kaya? It’s a coconut-egg spread (sometimes flavoured with pandan leaves, maybe that’s more of a Malaysian variation). I love it best smeared on toast, and that’s how it’s usually served... (5 replies, last updated by ML8000 December 4, 2006)

I am looking for a recipe for a spicy carrot spread. I tried a dish at a Tunisian restaurant in Boston called M’Chermlat El Sanaria: spicy carrots in m’chermla sauce with oregano, raisins & onion jam. I hope to... (1 reply, last updated by suzannapilaf March 4, 2006)

Hi there....I am looking for a "spread" (not oil, per se) to butter. Any ideas?? Dairy is ok, possibly some sort of home-made cheese? Any ideas would be great! Thanks. (16 replies, last updated by welle May 17, 2006)

I am looking for sweet chestnut puree (usually made with chestnuts, candied chestnuts, and vanilla, I think). Does anyone know where this is available in Manhattan? Thank you. (5 replies, last updated by caitlinb March 13, 2003)

mustard 1/2 tsp of Hungarian (sweet) paprika 1/4 cup finely minced onion or 2 chopped green onions 1 mounded tbls of ground cumin (in other words, use lots b/c it really makes the flavor great) 1 anchovy fillet It’s better if... (22 replies, last updated by Tracy L. January 28, 2006)

Smoked trout is also wonderful in a fish spread. I use a Batali “my two villages” version, but you can be fairly creative with what you choose to add. His ingredients are: 12 ounces smoked trout fillet 6 tablespoons... (19 replies, last updated by Veggo April 10, 2009)

I just found a jar of St. Dalfour Wild Blueberry 100 % fruit spread that had migrated to the back of the pantry closet. To my horror, the date on the top of the jar is 03/16/2007. Of course it is unopened —- but is it... (7 replies, last updated by Ruth Lafler December 16, 2008)

not a huge meat eater, so I need some help on maybe some italian meats- I was thinking prosciuto, some other kind of ham, salami, finding an olive spread, fresh mozz, tomatoes, maybe ricotta maybe figs,.... So my question is,... (22 replies, last updated by kchurchill5 March 28, 2009)

I tried this spread (Roast Pepper spread with Eggplant and Garlic) at a friend’s house, and it was rather bitter...now we are wondering if it has gone bad or if it is supposed to be bitter like that. The spread comes in a... (12 replies, last updated by Bob W. February 7, 2005)

What’s the red jarred spread (mostly peppers, sometimes hot sometimes not) that all the Bosnians, Serbians, and Bulgarians smear on everything? You see it stacked up in huge pyramids in every Balkan food store. I’m... (10 replies, last updated by Meg M April 12, 2003)