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 ...
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 ...
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.
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