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 ...

Summer is in full swing right now and if you happen to have a garden, you know what that means: a never-ending supply of zucchini. Whether incorporated into pastas, baked into casseroles, or simply ...

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 ...