If you live in the Chicago area, you know that pickle relish (sometimes a very bright green) dresses Chicago’s very tasty hot dogs. Which is what I was talking about with a not-from-Chicago friend. He ...

What He Is Known For: Precisely executed, elegant cooking that favors excellent ingredients and attention to detail over flourishes. BACK IN 1984, when chef Günter Seeger first came to the U.S. from ...

Sweet summer corn is a cookout must-have. I love turning it into relish because it lets you enjoy it in so many different ways. You can eat it on its own as a simple ...

Open vents of a charcoal grill completely. Light a charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour onto bottom grate of grill, and push to one side.

This undated photo provided by America's Test Kitchen in August 2018 shows grilled southwestern steak tips with tangy corn relish in Brookline, Mass. This recipe appears in the cookbook “Just Add ...

As the days of autumn become shorter and the Northwest nights cooler, those once-prolific plots of tomato vines, pickling cukes and pepper plants aren’t what they used to be. But that doesn’t mean the ...

His Restaurant: Heartland Restaurant in St. Paul, Minn. What He Is Known For: Robust dishes that tell the story of where he lives. Advocating for farmers in the Midwest for 30-plus years. SOME CHEFS ...

Preheat oven to 375°F. Brush rimmed baking sheet with 1 teaspoon oil. Toss corn and 2 teaspoons oil on prepared sheet. Roast until corn begins to brown, stirring occasionally, about 18 minutes.

1. Preheat the oven to 425°. Heat a 10-inch cast-iron skillet over low heat and add 2 tablespoons of the butter. 2. In a large bowl, whisk the flour with the cornmeal, baking powder, sugar and salt.

Did you plant onions in your garden this year? Confession - I didn't. Too much travel across Canada this summer to really have a good garden. However, when we got several bags of balsamic onions on ...