Sara Dickerman

Sara Dickerman · NYT Cooking

Sara Dickerman

Sara Dickerman · NYT Cooking

A drizzle of honey and a blast of heat transform a standard block of crumbly feta into an unexpectedly luscious, creamy spread for pita and vegetables. This, with a hunk of crusty bread and a glass of chilled white wine, is the perfect warm weather supper. If you can't get your hands on thyme honey, the regular sort will do just fine.

Sara Dickerman · NYT Cooking

Sara Dickerman · NYT Cooking

Halloumi, a Greek cheese, has a squeaky texture and high melting point and maintains its bounce even if you grill it or sauté it to a golden crust — which is exactly what you’ll do for this riff on a simple cheese sandwich. Fresh baguette, grilled zucchini and onion, the soft-crisp cheese? It is a sandwich rich and savory enough for dinner.

Sara Dickerman · NYT Cooking

Sara Dickerman

Sara Dickerman · NYT Cooking

Sara Dickerman · NYT Cooking

The journalist Joseph Wechsberg introduced many Americans to the pleasures of Austro-Hungarian food, including this liptauer spread. The recipe is adapted from "The Cooking of Vienna's Empire," Mr. Wechsberg's 1968 entry in the Time-Life Foods of the World series. Cottage cheese and butter are the base for paprika, caraway seeds and briny capers. This dip is a fine accompaniment for crudités or hearty slices of rye on a brisk autumn afternoon. Sara Dickerman

Sara Dickerman · NYT Cooking

Sara Dickerman · NYT Cooking

Sara Dickerman

Sara Dickerman · NYT Cooking

Sara Dickerman · NYT Cooking

Sara Dickerman · NYT Cooking

Sara Dickerman

Sara Dickerman · NYT Cooking

Sara Dickerman

Sara Dickerman · NYT Cooking

Sara Dickerman

Sara Dickerman · NYT Cooking

Sara Dickerman