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Dips & Spreads

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Chef Way Jerry Traunfeld toasts and grinds whole coriander seeds before pureeing them with roasted cauliflower, tahin...

For his take on the ubiquitous dip, Istanbul's star chef Mehmet Gürs uses earthy green lentils instead of chickp...

To give this creamy bean dip its fresh herbal flavor, Jim German, owner of the Jimgermanbar in Waitsburg, Washington,...

 Entertaining Tips from F&W Editors

Hummus can do more than cling to a carrot stick. Grace Parisi's sublime version adds nutty flavor to potato salad, eg...

Plus: F&W's Grilling Guide  Entertaining Tips from F&W Editors

Rick Bayless of Chicago's Frontera Grill keeps extra cilantro from going to waste by using it in this pesto, which ca...

Fruit butters are made with less sugar than jam, so they have a less candied fruit flavor. Grace Parisi blends all ty...

Bobby Flay's version of Russian dressing is tangier than the classic; made with nonfat Greek yogurt, it has just ...

Chutney is a favorite British condiment for everything from cheese to roasts. This sweet-and-smoky version is perfect...

In his version of the Greek garlic-almond spread known as skordalia, Hugh Acheson uses celery root in place of the tr...

"I like the idea of making a healthy kind of potato chip that's not one of those packaged, dehydrated vegetable chips...

As a nod to the grape harvest, chef Ben Towill of Silkstone and The Fat Radish restaurant in New York City adds golde...

Proving that vegetables can be as satisfying as meat, chef Sean Baker serves this mushroom pâté on the vega...

Sam Mogannam's mother used to puree all of the eggplant for her baba ghanouj in a food processor until silky-smooth b...

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