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This is a brilliant marriage of two classics: cornmeal-dusted green tomatoes and a bacon, lettuce, and tomato sandwich.
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This zesty pasta will help you carbo-load like a football player.
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Simple deviled eggs with curry flavoring and sweet pickle relish get a cheerful yellow color from the curry.
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This Filipino relish is made with green papaya, carrot, red bell pepper, ginger, green chile peppers, and raisins.
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A delicious and colorful side dish, especially good served with lamb or other grilled meats.
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Chunky sweet pickle relish, made with onions and bell peppers, is a tasty topping for hot dogs or mixed into macaroni salad.
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Sunchoke relish is on every table in Georgia and South Carolina, says Linton Hopkins. "When I was a boy, I thought they were the funniest artichokes," he recalls; in fact, they are knotty tubers with a sweet, crunchy taste.
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Grilling the chiles gives them a mild, smoky flavor.
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Juicy summer tomatoes and fresh basil top this easy crostini appetizer.
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Ground turkey provides a leaner meat sauce for pasta in this recipe using both a tomato, tomato sauce, and tomato paste with fresh basil.
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This recipe is by John Willoughby And Chris Schlesinger and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.