This recipe as written easily serves 20. To serve fewer folks, simply pick and choose from the ingredients and serve on fewer dishes. I used a combination of relish trays in this post to provide ...

By the 1940s, relish trays made of silver or glass were standard in dining-room china cabinets and kitchen pantries. Then the 1950s came along with frozen foods, and tradition gave way to convenience.

A relish tray was a staple feature at all holiday meals and whenever guests were coming to “Sunday dinner” (which was called that but always eaten at midday). One hundred years ago, celery was ...

And while relish trays and crudités are both variations on the theme of snacking, each has its own specific item requirements to bear its name.

The relish tray of my memory could, however, stand a few improvements. Here's how I've updated it in recent years. Replace: Cornichons with some artisanal (or homemade) pickles.

Celery played an important role on the tray because it was a special occasion treat. Before self-blanching varieties were developed in the 20th century, celery was a labor-intensive product.

In a medium saucepan, combine the vinegar, water and maple syrup, and bring to a boil. Reduce the heat and add the cinnamon, cloves, star anise, orange zest and ginger.

For centuries, pickling the summer’s bounty was necessary to ensure an adequate food supply of warm-weather produce during the winter months. Nowadays, with such a wide selection of good prod… ...

Del Monte Sweet Pickle Relish. Fans of onion may appreciate this unique relish, as it has nearly as much onion as cucumber. It lacks crunch, but the flavor would work well in creamy foods such as ...