Capture the essence of summer with this foolproof canning recipe for homemade dill relish. Discover the perfect combination of fresh pickling cucumbers, pickling salt, onions, and dill seeds resulting ...

1. To prepare relish: Trim ends from cucumber and remove some of peel in stripes. Cut crosswise into thirds, then in half lengthwise. Use a mandoline or the slicing side of a box grater to cut ...

When summer cucumbers start piling up, I always make Grandma's homemade sweet pickle relish recipe. It’s simple, garden-fresh, and perfect for canning or the fridge. Once you’ve tried making sweet ...

In this recipe, a bit of roasted garlic oil adds zest to grilled chicken breasts, which are served with a flavorful cucumber relish. Just a tablespoon of oil is used to quickly marinate the boneless, ...

In a medium mixing bowl combine all ingredients. Let the relish mix chill for one hour before serving over cooked fish or meat of your choice.

Substituting one ingredient in a dish can change the familiar into the intriguing. Consider replacing the diced tomato in a chunky salsa, such as a pico de gallo, with cucumber pealed and cut into the ...

Winter can get heavy with its chili, stews and slow-cooked meats. This recipe for Seared Tilapia with Pineapple and Cucumber relish features a gingery-lime relish that's sure to become part of your ...

Joining TODAY from her kitchen, Padma Lakshmi talks about the 18th season of Bravo’s “Top Chef” and Season 2 of her Hulu series “Taste the Nation.” She also demonstrates an easy recipe for scallops ...

It’s no secret that we at Voraciously and WaPoFood love condiments. We pen love letters about them; we fashion silly quizzes for them. We constantly seek out ways to use them up, partly in an attempt ...

This delicate, elegant dish is also surprisingly easy to make. I stumbled on adding the peanuts because I wanted something crunchy that would offset the soft, voluptuous nature of the sea scallops yet ...

Boulud loves to celebrate Thanksgiving in his adopted homeland, but “let’s not kid ourselves,” he says. “Turkey is bland. You need bacon, spices.” His simple oyster recipe puts the focus on the briny ...