Spreads

Nigella Lawson If we're talking about family favorites, I couldn't leave liptauer out. It was the deli counter delicacy of my childhood and another eating item I'd all but forgotten about. But something made me remember it, and from taste-memory and some notes from the kitchen book inherited by my friend Olivia from her mother, I tried my hand at making it myself. I can confidently and categorically state that it's not some sentimental yearning that makes me want to see its comeback. You don't need to go in for the retro-molding here, just mix the ingredients and plonk them in a bowl if you like; but whatever, this glorious cream cheese, caper, caraway seed, and paprika combination, spread over sour black bread or — if you don't have the genetic taste for it — over slices of any dark or brown bread that you can get from the supermarket, is rhapsodically unbeatable.

New England tradition is behind this hearty soup supper. A mixture of tangy cheddar, Port wine and Dijon mustard produces a terrific spread to nibble on while the chowder is cooking. Pour Sauvignon Blanc throughout the meal.

Named for a friend of my mother who was a wonderful cook, this recipe is very quick and easy and always elicits lots of requests for copies," Cindy Vogels of Littleton, Colorado. " I often serve this dish as a first course, leaving the shrimp whole, but here they are blended in a food processor to form a delicious spread." Active time: 45 min Start to finish: 1 3/4 hr

Bacalao (salt cod) has been popular in Spain for centuries, especially among the Basques (they brought it back from whaling voyages to northern Europe) and the Catalans (the southern French shared it with them). Although Spain is surrounded by water, in days gone by fresh fish never made it to the interior and sometimes wasn't available - or any good - on the coasts. So, in this strict Catholic country where meat and poultry were not allowed on Fridays, or during Lent, Bacalao became an integral part of the staple diet. Bradade - salt cod pureed with potatoes, olive oil and sometimes milk - is a specialty of France's Provence area that has made its way into the Catalan culinary repertoire as Brandada. If you've never tried salt cod, this is a good initiation. Start soaking the dried fish a day ahead.

Baba Ghanouj Active time: 30 min Start to finish: 1 1/2 hr

Potatoes are the typical main ingredient in this classic garlicky Greek spread. The use of white beans in their place-plus the addition of tahini along with lots of fresh mint and parsley-transforms the easy appetizer into a whole new treat.

This is quick, easy and delicious - the perfect addition to a holiday buffet.

Fresh mint and lemon peel are combined with feta and chevre in this topping. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less but requires additional unattended time.

This southern version of the holiday cranberry sauce includes peaches, one of the region's favorite fruits.

This pâté is neither easy nor inexpensive, but when you are looking for a tour de force, it is a gorgeous thing. If you feel the urge to simplify, omit the topping, but frankly, the pâté won't be quite as impressive without it, and you also won't have the exquisite contrast of the parsley and the crunchy almonds.