about us

A monthly newspaper-distributed magazine that celebrates America's love of food, Relish brings readers authentic, accurate features on cooking, dining and entertaining.

Our useful, informative, human, concise articles are full of detail and color-writing and reporting at its best. Our readers are intelligent and discriminating, and our standards are high. This is not a market for beginners; send only your most professional work. Coverage of people and places must be enlightening and instructional and have broad regional or national relevance. Articles should be topical but have a long shelf life.

Length varies from 200 to 1,200 words, not including recipes. Payment within 45 days of acceptance. Fees are competitive but vary widely. Byline and one-sentence bio given. Mostly freelance written. No reprints. Relish buys exclusive first-time print rights and all electronic rights to unpublished pieces for twelve months, non-exclusive rights thereafter.

Each month, Relish will feature:

• This & That—Short descriptions or announcements of a new book, a new food, a good website or a cool kitchen gadget or tool, plus kitchen tips and nutrition nuggets.
• Tastes of America—Food festivals across the nation, in both small, off-the-beaten track locales and big-cities, and a recipe from the featured festival.
• Good Health—From antioxidants to good fats to whole grains, this column focuses on food that tastes good and is good for you.
• Road Trips—American eateries and the food they serve, including a recipe from each restaurant featured.
• Good Food Fast—Simple, quick and accessible describes the recipes in this column designed to solve the weeknight dinner dilemma.
• Recipes—Our readers supply the recipes featured in this column, which provides a forum for hometown cooks across the nation and sometimes even the parties and get-togethers they host.
• Seasons—Focuses on the season, from the bounty of summer’s farmers markets to fall pumpkins to outdoor grilling to cozying up with a bowl of soup.
• Wine—Full of practical advice and a good dose of humor, this column will offer useful information about wine and steer readers through the maze of choices available.
• Holidays—New and traditional foods for the holidays, from Valentines Day to Easter and Passover, from Halloween to Thanksgiving and Christmas.
• Who You Know—Celebrates the folks who are making a difference in the way Americans eat, from cooks and cookbook authors to chefs and nutrition advocates.

Occasionally, Relish will also include:

• New Dishes—Cooks of all ethnic backgrounds share their native cuisines—a full menu or a traditional dish and how to make it.
• Classic Dishes—The roots and history of local and regional classics, such as South Carolina’s burgoo, Alabama’s Hopping John, New England’s clam chowder and Texas’ chili.
• Home Cooking—Whether it’s baking or making soup, sauces, chicken stock or bread, this column brings readers back into the kitchen to make foods from scratch.
• Kids Cooking—Articles about sharing the joys of cooking with your children and teaching them about good nutrition, with a little math thrown in.
• America’s Harvest—Olives from California, cranberries from Wisconsin, potatoes from Colorado, lentils from Idaho, green Hatch chilies from New Mexico—the bounty of America’s farms is explored.
• Entertaining—Articles about parties and holiday festivities that readers can adapt to their own use.
• Delicious Desserts—Focuses on a spectacular sweet treat, how to make it, variations, and the story behind its creation.

Queries: Send a one-paragraph query with clips to queries@relishmag.com. No phone, mail or fax submissions.