Whether a winter braise, a spring stir-fry, a summer salad or a fall stew, the seasons furnish our ingredients and drive our tastes. Be a man (or woman) for all seasons, and you’ll eat well.
This & That: April 2012
From flourless chocolate cake to trendy street food trucks, here are our favorite seasonal tidbits from April’s Issue.
Picnic-Perfect Pasta Salads
Freshen up your spring picnic menu with our cool pasta salad recipes and tips.
Give Peas a Chance
It ain’t easy being green, but this legume makes it look good. Now in its peak months of the year, we think it’s time to give English peas a chance.
Roasted Red Peppers
Why buy jars of roasted red peppers when the DIY version is so much more delicious—and simple too. Our how-to video walks you through the process step by step.
Mother’s Day Gift Guide: Gifts for the Kitchen
Thrill mom this Mother’s Day with our top picks for fancy, functional and Relish-approved gifts for the kitchen.
Shortcakes We Love
Lighten and brighten up dessert with our favorite shortcake recipes decked out in fresh fruit and colorful berries.
Oh Snap. Asparagus Recipes!
Six show stopping asparagus recipes and the reason why we like being snappy with our spears.
10 Cakes and Bakes for Spring
Ring spring in right with our pretty collection of charming cakes and sweet desserts.
Tips on how to make homemade lemonade perfect for springtime porch sittin’ and sippin’
A Robust Easter Brunch Menu
This simple but spicy menu makes easy work of your Easter Sunday brunch.
St. Patrick’s Day Beer Pairings
Celebrate St. Patrick’s Day with our favorite Irish beers paired with festive eats and sweets.
Garden-Fresh Pasta Recipes
Celebrate the return of spring with our fresh pasta recipes brightened by garden herbs.
Chocolate Recipes Inspired by Film
A collection of 10 decadent chocolate recipes inspired by some of our favorite films.
Coleslaw Recipes for Spring
Take coleslaw off the sidelines and let this crunchy classic shine with our collection of tips and colorful coleslaw recipes.
Louisianan jambalaya takes center stage during Mardi Gras, but deserves to be served year-round.