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 ...

1. Trim and cut the zucchini, onions and peppers into a one-fourth-inch dice and toss in a colander with the 3 tablespoons kosher salt. Set the vegetables aside for 2 hours to allow the salt to draw ...

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 ...

Last year, Phyllis Smith bought a jar of zucchini relish at a crafts fair and liked it a lot. With zucchini maturing in the garden now, she’s interested in making relish herself. There are a lot of ...

Earlier this month, Republic was named one of the Free Press/Metro Detroit Chevy Dealers Top 10 Best New Restaurants. in this recipe, chef Sarah Welch pairs house-made ricotta and aged cheddar-based ...

This story was originally published in July 2021. When green zucchini and yellow summer squash start to ripen in the early summer, it seems every gardener has gourds to spare for friends, family and ...

One of my favorite family recipes is a surprising take on a classic American condiment — homemade relish made not with cucumbers, but zucchinis instead. Zucchini Relish is tart and sweet like the ...

When cooked just right, zucchini turns beautifully golden-brown with a subtle caramelisation while keeping a satisfying crunch. It’s not just about the taste — zucchini is a great substitute for ...

A grilled zucchini roulade, with Creole cream cheese and ricotta, and a smoked Creole tomato relish is the first course of a four-course Creole tomato dinner at Muriel's Jackson Square restaurant.

1. With skin on, shred zucchini in a standard food processor using the julienne disc and the shred setting. When processed, remove disc, transferring shredded zucchini to a bowl. In batches, process ...

1. Mix zucchini, onions, green peppers, red pepper and salt in large nonaluminum bowl. Refrigerate covered, stirring occasionally, for 24 hours. 2. Transfer zucchini ...