DEAR JIM: This recipe of Marion Cunningham’s ran in 1997. It called for the vegetables to be ground, but we think chopping them makes for a prettier relish. We tested this recipe several times, and ...

Cut the zucchini lengthwise into thin strips using a julienne peeler or a mandoline. Cut the strips crosswise into matchsticks. Transfer to a large nonreactive bowl. Add the onion, bell pepper and ...

Whether you prefer to call it relish or salsa really doesn’t matter. All that matters is today’s mix of fresh ingredients is the perfect accompaniment to grilled chicken, pork or fish as a relish, or ...

Canning is having a moment. So is pickling, preserving, jam making and all around “putting up,” as they used to say -- and now do once more -- of the season’s harvest. And if that puts you in mind of ...

Many home cooks opt for small-sized summer squash, like these from Pitney Meadows Farm stand in Saratoga Springs. Book cover for "Perfectly Good Food" by Margaret Li and Irene Li. Grilled costata ...

I’ve never been one to pass-up a “free!” box, and I got my chance again this morning when I drove by my neighbor’s house and saw this: Sure, that versatile squash is the brunt of many a gardener’s ...

I am excited to share the news of the birth of our seventh grandchild. (Although I consider it No. 10, as I include Ervin’s three children.) Daughter Loretta and Dustin were blessed with their first ...

Note: This relish comes from "Learning to Cook with Marion Cunningham" and can be refrigerated for up to 10 days. It's good on corn, chicken, salmon or a baked potato. Put the tomatoes and juices in a ...

Relish is a condiment we've all seen at cookouts and ballparks. It packs a punch of tangy, acidic flavor that complements hot dogs, burgers, sandwiches, and more. Relish takes on all kinds of ...