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Piccalilli From 'My Irish Table'

Cook the Book Kate Williams 5 comments

Piccalilli is a heavily spiced Irish relish derived from Indian pickles. Cathal Armstrong's recipe in his new cookbook, My Irish Table, blends golden beets, cipollini onions, cauliflower, and radishes with a vinegary paste made with turmeric, mustard, and sugar. More

Piccalilli From 'My Irish Table'

Serious Eats Kate Williams 2 comments

Piccalilli is a heavily spiced Irish relish derived from Indian pickles. Cathal Armstrong's recipe in his new cookbook, My Irish Table, blends golden beets, cipollini onions, cauliflower, and radishes with a vinegary paste made with turmeric, mustard, and sugar. More

Sunday Supper: One-Dish Pork Chops With Muffuletta Relish

Sunday Supper Jennifer Olvera 2 comments

These pork chops are seared on the stovetop, finished in the oven and served with a warm, briny, muffuletta-inspired relish. More

Classic Pico de Gallo

Serious Eats J. Kenji López-Alt 3 comments

The classic fresh Mexican condiment made with tomatoes, onions, and chilies. Ours gets an added flavor boost with a bit of pre-salting and draining. Perfect on tacos, fajitas, and burritos. More

Sauced: Tricolor Sweet Pepper Relish

Sauced Joshua Bousel 1 comment

This fresh, tangy, and fruity sweet pepper relish livens up a homely hot dog in a way fitting for the start of a new grilling season. More

Tricolor Sweet Pepper Relish

Serious Eats Joshua Bousel Post a comment

This fresh, tangy, and fruity sweet pepper relish livens up a homely hot dog in a way fitting for the start of a new grilling season. More

Roast Asparagus with Tomato Relish from 'Family Table'

Serious Eats Kate Williams Post a comment

In Michael Romano and Karen Stabiner's Family Table, Gramercy Tavern chef Michael Anthony pairs roasted asparagus with a bright, vinegary tomato relish to add sharp contrast to the spears. More

British Bites: Gentlemen's Relish

Sydney Oland 3 comments

This classic condiment is a type of seasoned anchovy butter that is also known as Patum Peperium. The strong anchovy flavor is complemented by cayenne pepper and ground nutmeg, and fresh lemon juice cuts through both the butter and the anchovy to add just a little lightness to this intense compound butter. More

Gentlemen's Relish

Serious Eats Sydney Oland 1 comment

This classic condiment is a type of seasoned anchovy butter that is also known as Patum Peperium. The strong anchovy flavor is complemented by cayenne pepper and ground nutmeg, and fresh lemon juice cuts through both the butter and the anchovy to add just a little lightness to this intense compound butter. More

Taste Test: The Best Pickle Relish

Taste Tests J. Kenji López-Alt 34 comments

Head out to some of the great hot-doggeries in this country, say, Marci's in Jersey or Speed Dog up in Boston, and you'll know that what goes on top of the dog is almost as important as the dog itself. If you don't start with a high quality frank, preferably with a snappy, natural casing, you're never going to have a good eating experience—but a perfect relish, with a balance of sweet and tangy flavors and real crunchy bits of vegetables, can take a great dog and turn it great. Here are our picks for which relishes are worth relishing. More

Sweet and Spicy Pickle Relish

Serious Eats Marisa McClellan 3 comments

A simple sweet-hot pickle and pepper relish for hot dogs and hamburgers. More

Grilling: Roasted Corn Relish

Serious Eats Joshua Bousel 7 comments

I loved how this all came together. The first taste was of sweet and tangy corn, but the sweetness slowly fades, giving way to the heat from the jalapeno and an earthiness from the chili powder and cumin. The "relish" can double as a dip for tortilla chips, salad topping, or taco condiment—it'll add excellent flavor to whatever it touches. More

Sauced: Sweet Cucumber Relish

Serious Eats Joshua Bousel 6 comments

This cucumber relish is sweet and tangy with a nice note of celery and a little bitterness from the mustard seed to really round it out. It's perfect for canning, but there's no reason it can't be used right away—I expect this batch to be gone by the end of a Memorial Day cookout. More

Hot Dog of the Week: Flo's Hot Dogs

Hawk Krall 19 comments

With July being national hot dog month I thought I'd start off with the dog that gets my vote for the best in the country. Flo's Hot Dogs on Route 1 in Cape Neddick, Maine, is not only the best hot dog I've ever had, but an overall mind-blowing experience. More

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