Spreads

Can be prepared in 45 minutes or less.

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

The fresh berries at the open-air markets of Nice inspired this simple recipe. The wide surface of a large skillet reduces the cooking time, which helps keep the fruit flavor at its peak.

Can be prepared in 45 minutes or less.

Cranberries make a traditional breakfast spread festive and seasonal.

Serve on cold roast beef or with crudités.

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.

Honey, brandy and spices enhance purchased marmalade for an easy-to-make gift.

Many kinds of vegetables and even some fruits go well with this versatile dip.

Use leftover poached or baked salmon. Canned red salmon that has been drained, skinned and boned also does the trick.

"While in Greenville, South Carolina, we dined at The Palms, located in the Phoenix Inn," writes Marilyn J. Smith of Bradford, Pennsylvania. "All their food is outstanding, but I would particularly like the recipe for the Roquefort terrine. It was delicious!"

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

Herring is an essential part of Scandinavian cuisine and always has a place in the breakfast smorgasbord, along with other kinds of salted and pickled fish, breads, pastries, cheeses, cereals, eggs, and potatoes. (We admit that herring for breakfast may seem a little unusual to some people. But try it on a thick slice of buttered rye—you'll be quickly converted.) Active time: 20 min Start to finish: 20 min

Leaping off the backs of onion-soup-mix boxes and showing up at cocktail parties everywhere, Lipton’s sour cream-and-onion dip took the country by storm. Convenient and quick, the dip also tasted great on potato chips, without which, in the fifties anyway, it wasn’t a party. These days it isn’t a party without little toasts topped by something Mediterranean-hence this zesty update.

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.