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Get the Facts on Rhubarb
Did you know in Medieval Europe rhubarb was more valuable than opium? Get more juicy facts (and recipes).
Build a Better Sandwich
Sandwiches shouldn’t be confined to just the lunchbox—when layered with vegetables and protein in unique combinations, they can be transformed into nutritious dinnertime meals.
Crème Fraîche: How-To and Why
Crème fraîche, the delicate French counterpart to American sour cream, has several advantages.
Strawberries: Facts and Fable
Today, strawberries rank as the most beloved berry in the world—and perhaps they always have.
Cooking with Swiss Chard
These leafy greens are a nutritional powerhouse and pretty on the plate—here are some tips for the tastiest results.
Aside from saucing steak, chimichurri makes a tasty marinade and can be used as a basting sauce.
A quick-reference guide to vegetarianism, sure to come in handy if you ever plan to cook for one.
Using Wheat Berries
This trendy-for-good-reason grain is packed with nutrients and can be used in a number of delicious ways.
Pâte: Types and Techniques
Roughly translated, pâte (PAHT) is French for “paste” and refers to various doughs, batters and pastries.
Also known as celery root or knob celery, celeriac (seh-LER-ee-ak) is a great addition to soups, stews, and braises.