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Ingredients: 2 cups sliced carrots 1 cup chopped onion 1/2 cup sliced celery 1/4 cup or less diced green peppers 2 cans (14oz each) of chicken...
Soup: 2 tablespoons olive oil 1 cup thinly sliced carrots 1 cup diced onion 3/4 cup diced celery 1 medium zucchini,...
By: The editors of Relish magazine Who can resist a crispy-on-the-outside, tender-on-the-inside cutlet? No, it doesn’t take an Austrian in the family to revel in the...
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...
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....
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...
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...
Ask for “chowder,” and you could be repeating the first word coined by Europeans in America. Bring a spoonful to your mouth, and you could be...
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...
By the editors of Relish Magazine Grilled Cheese and Broccoli Sandwiches 4 ounces broccoli florets, steamed, drained and chopped 2 tablespoons mayonnaise 1 ...