Spinach and Gruyère Gratin

11/10/2016 0
By: The editors of Relish magazine A shower of buttery, cheesy breadcrumbs covers creamy spinach in this recipe that’s spot on for Thanksgiving. You can make the spinach mixture and the crumb mixture ahead of […]

Vermont Maple Pecan Cookies

11/02/2016 0
By: The editors of Relish magazine The word “cookie” is a corruption of the Dutch koekje, meaning “little cake.” But cookies are not a Dutch invention. Cookie-like confections date to 7th-century Persia, not coincidentally one […]

Stuffed Turkey Breast

10/26/2016 0
By: The editors of Relish magazine When you don’t want to wrestle a big bird, make turkey breast instead. Pick up two boneless turkey breast halves (with the skin on), cut pockets into them, and […]

Warm Pumpkin Salad

10/19/2016 0
By: The editors of Relish magazine A salad with a double dose of pumpkin unmistakably spells fall. When buying your pumpkin for Halloween decorations, why not pick up a smaller one for roasting. The smaller […]

Sweet Potato and Chicken Hash

10/05/2016 0
By: The editors of Relish magazine It doesn’t have the most impressive of names, but hash is a dish both simple and satisfying, whether you serve it hot for breakfast, cold for lunch or warmed […]

Rethinking Grilled Cheese

09/28/2016 0
By the editors of Relish Magazine Grilled Cheese and Broccoli Sandwiches 4          ounces broccoli florets, steamed, drained and chopped 2          tablespoons mayonnaise 1          teaspoon grated lemon rind 4          slices whole-wheat or multigrain […]

Chicken and Broccoli Casserole

09/21/2016 0
By: The Editors of Relish magazine If broccoli were a tree, it would be an oak, guardian of the vegetable forest. Since the days of the Roman Empire, it has served legions of Italians as […]

Apple Cake

09/14/2016 0
By: Carolyn Wyman, Relish contributor Browse the bakery cases of coffeehouses in Greater Philadelphia and you’ll find an apple Bundt cake known as Philadelphia-Style Apple Cake or Jewish Apple Cake. This large, moist and hearty […]

Autumn Pasta

09/01/2016 0
By: The editors of Relish magazine Leaves fall in fall. Temperatures too. But some things rise, our appetites topping the list. Salads are splendid, and the grill has its thrill, but come autumn, its rib-sticking […]
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