SAVING SUMMER: Have some hulking produce on your hands? Use some in this colorful recipe Friends came for dinner recently bearing not only a loaf of homemade zucchini bread, but five -- count 'em, ...

DEAR JIM: This recipe of Marion Cunningham’s ran in 1997. It called for the vegetables to be ground, but we think chopping them makes for a prettier relish. We tested this recipe several times, and ...

Discover the secret to transforming your zucchini surplus into a delicious curried relish. What’s the hidden tip?

Cut the zucchini lengthwise into thin strips using a julienne peeler or a mandoline. Cut the strips crosswise into matchsticks. Transfer to a large nonreactive bowl. Add the onion, bell pepper and ...

Note: This relish comes from "Learning to Cook with Marion Cunningham" and can be refrigerated for up to 10 days. It's good on corn, chicken, salmon or a baked potato. Put the tomatoes and juices in a ...

Whether you prefer to call it relish or salsa really doesn’t matter. All that matters is today’s mix of fresh ingredients is the perfect accompaniment to grilled chicken, pork or fish as a relish, or ...