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 ...

Chef Way At David Burke's Primehouse, Burke serves three mini beef tenderloin hot dogs, topping each one with a different kind of homemade relish, such as one made with citrus and red onion or another ...

Instructions: Warm the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper and saute for 10 minutes. Add the vinegar and sugar and simmer for 5 minutes. Add the corn ...

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 ...

I channeled my maternal grandmother, Margie Bryant, when I created this recipe. It reminds me of the relish she made using fresh corn from farm trucks parked in downtown Memphis, Tennessee. Corn ...

2 12-ounce cans whole kernel corn, drained (save the liquid) In a 4-cup glass measure, add enough water to reserved liquid to equal 1¼ cups. Add celery, green pepper, onion and sugar; heat 3 to 4 ...

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 ...

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.

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 ...

Place crab meat in separate large bowl. Gently fold in about 5 oz of crab mayo mixture. Add panko bread crumbs and gently ...