In Mary Sue Milliken and Susan Feniger’s relish, day-fresh sweet corn brings a bright note, contrasting the richness of the oil, avocado, vinegar and pepper. Heat one-half cup of the olive oil in a ...

I channeled my maternal grandmother, Margie Bryant, when I created this recipe. It reminds me of the relish she made using fresh corn from farm trucks parked in downtown Memphis, Tennessee. Corn ...

If you live in the Chicago area, you know that pickle relish (sometimes a very bright green) dresses Chicago’s very tasty hot dogs. Which is what I was talking about with a not-from-Chicago friend. He ...

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 ...