october 2006

One Good Apple
by Janine MacLachlan

When Peter Klein learned that his favorite fruit farmers were retiring, he did what many food enthusiasts dream of: he bought their orchards and started his own company.

Tofu 101
by Crescent Dragonwagon

As learning curves go, tofu’s is mild. Many foods and drinks take getting used to; few people enjoy their first sip of coffee (bitter), hard liquor (burning) or jalapeño (hot).

In a Nutshell
by Nancy Henderson Wurst

On a chilly November day in 1938, residents of Dothan, Ala., gathered to celebrate the town’s peanut crop...

In a Jam for Dinner?
by Joanna Pruess

Preserves, jams, jellies, and chutney—with a pantry full of these condiments, you’ll never be in a jam for dinner.

Tricks & Treats

Bake up some cupcakes, throw on a pot of chili, dress the kids and you're ready for...

A Supper Classic
by Damon Lee Fowler

Like so many supper table classics of its day, however, Chicken Spaghetti was more an idea than actual recipe.

Senatorial Soup
by Jean Kressy

Senate bean soup is as bare bones as you can get navy beans, ham hocks, a little onion and a lot of water.

Made for Each Other—Apples and Cheese
by Marge Perry

An apple pie without cheese is like a kiss without the squeeze

Perfect Pilau
by Damon Lee Fowler

You may know this simple dish as chicken and rice, but in the Carolina and Georgia Lowcountry, it is a defining element of the region’s cuisine.

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