393 reslish recipes

Nori lamb surprise butterflies lamb loin around scallops, mango, mushrooms, and pickled ginger, wraps it in seaweed, and pairs it with a chili-lemongrass syrup and a roasted pepper relish.

Nam prik ong, Northern Thai tomato-pork relish with lemongrass, chilies, and dried shrimp served over sticky rice. Chiang Mai street-food staple built on fresh aromatics and pounded herbs.

Southwest beef fajitas: thin-sliced round steak marinated in lime, chili, and garlic, broiled fast and tucked into flour tortillas with salsa, relish, and guacamole. Authentic Tex-Mex, 40 minutes.

Pork loin in green sauce: Mexican-style pork simmered tender, then sliced into a tomatillo-tomato-chile-cilantro salsa verde. Serve with rice or boiled potatoes.

Oat-crusted Mexican chicken breast baked with chili powder and paprika, served with a fresh tomato, green pepper, and lemon relish. A crunchy, spiced chicken dinner with a no-cook salsa topping.

Homemade cranberry sauce with a spicy-sweet kick from fresh jalapenos and a splash of sherry. A grown-up Thanksgiving relish that simmers up tart, glossy, and bright to serve with turkey.

Potato and onion tart: a crisp homemade pastry shell layered with sweet-tangy caramelized onion-tomato relish, golden pan-fried potatoes, sour cream, and paprika. A rustic vegetarian tart, hot or cold.

Old-fashioned pickled peaches: small ripe peaches studded with cloves and put up in a sweet, spiced cider vinegar syrup. The Southern relish tray classic that bridges canning season and Christmas dinner.

Chunky mustard beans with red peppers blanch green beans, peppers, and onions, then bind them in a turmeric-mustard pickling sauce with celery seed and mustard seed. A bright, tangy pickled relish for water-bath canning.