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 calls for potato salad, macaroni salad, tuna salad, egg salad, ham salad, chicken salad, deviled eggs. My magic ingredient for all of these is homemade zucchini relish. Forget the ...

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 ...

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 ...

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: It’s more than just a topping for ballpark hot dogs. A spoonful or two can add spark to almost any meal. And don’t think all relishes are made from pickled cucumbers; relishes today are made ...

Combine squash, onion, bell peppers and pimento in a large container. Sprinkle salt over the top. Add enough water to cover. Let stand 1 hour. Drain. Combine sugar, vinegar, celery seed, mustard seed ...

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 ...