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 and That: March 2013
National Nutrition Month, Easter, the annual Relish breakfast issue—March is a big month.
How to Make Wassail A.K.A. Mulled Cider
Learn how to make the classic warm holiday drink, wassail, and spice up your holiday party with Relish Chef Brian Morris. Straight from your favorite Christmas carol, this spiced cider and bourbon concoction will warm you on the coldest winter nights.
How to Make Rich Hot Chocolate
Make your party or family get together with this incredibly rich and delicious recipe.
Dried Beans: A Cheap Trick
Dried beans do a slow simmer with onions, herbs and stock for meals that are high on taste and low on cost.
January Favorites Menu
Usher in the New Year with stripped-down, honest dishes that celebrate earthy flavors.
Hanukkah Beef Brisket
Pay homage to the Festival of Lights with an update on traditional Hanukkah fare.
Holiday Gratitude Rolls
Great holiday conversation-starter for the family—bake messages right into your dinner rolls.
Canned Pumpkin: An Indispensable Fall Ingredient
Canned pumpkin just may be the best canned vegetable there is.
Pear Frangipane for Thanksgiving
Frangipane, a pastry cream laced with ground almonds, surrounds luscious pears in this classic dessert.