These condiment side dishes quickly and creatively dress up casual meals. They’re great with cold cuts and grilled meat, poultry and fish. The serving is easy--just spoon them right onto your dinner ...

1. Chop the vegetables finely using a course blade knife. Place all of them in a large bowl. 2. Pour ½ cup Morton’s salt over the veggie mix to create a brine mix. 3. Place the brine mix of veggies in ...

Looking for a new dish to spice up your winter menu? Well, look no further. On NBC’s “Today” show, Ed Brown, executive chef at the Sea Grill in New York’s Rockefeller plaza, offers up a salmon and ...

(CBS News) NEW YORK - Chef Ed Brown is known for bringing out the best flavors in seafood with his innovative approaches. The award-winning culinary master has opened several restaurants, including ...

With a little imagination, a relish can brighten up a dish. Fire and ice relish is shown. (Bill Hogan/Chicago Tribune/MCT) MCT Relish is more than just a topping for ballpark hot dogs. A spoonful or ...

Italian beef and giardiniera go together like hot dogs and mustard. Giardi-what? OK, if I say hot peppers - that spicy blend of vegetables that's a staple at area beef stands - you catch my drift.

Pre-heat oven to 300 degrees F. In a heavy, medium non-reactive pan with sides, heat oil to medium high. Add bacon in 2 pieces sauté lightly. Add all vegetables and color lightly, turning occasionally ...

Heat grill to medium-high. In small bowl, combine lemon juice, 2 tablespoons olive oil, ¼ teaspoon salt and ¼ teaspoon pepper. Slice avocados in half, and remove pits, leaving skin intact. Brush lemon ...

To make the relish, put the sherry, water, vinegar, sugar, cinnamon, star anise, salt and mace into a small, heavy bottomed saucepan. Bring to a boil and simmer over medium heat for 5 minutes. Add the ...

Put the aubergine wedges or slices into a colander, sprinkle with the salt, and let drain while preparing the other vegetables. Blanch and refresh the cauliflower florets separately in boiling salted ...