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"Creton is a french-canadian specialty; this type of "pork pate" is certainly not healthy, but really delicious! I like it spread on toast or crackers, along with hot mustard. Many in Quebec eat it at breakfast. Prep time includes chilling time."

Ingredients: fine breadcrumbs, garlic...

"This is adapted from "Emeril at the Grill", a cookbook I enjoy very much. I used this spread on lamb burgers, but it would also be great as a vegetable dip (thinned a bit) or a sandwich spread. The original recipe calls for mint, which I don't care for, so I replaced it with basil. Cooking time does not include time to chill."

Ingredients: cream cheese, feta cheese...

"Maggie is a well known Australian cook based in the Barossa. This recipe is notable for the inclusion of chocolate."

Ingredients: raw sugar, celery & leaves...

"Original recipe by the Roman Statesman Cato the Elder in the second century B.C. Recipe "modernization" found in "The Philosopher's Kitchen" by Francine Segan."

Ingredients: coriander, cumin...

"Another Nettie Cronish vegetarian delight!"

Ingredients: chives, wasabi powder...