This & That: May 2013

on May 1, 2013

From the Editor
Eat with Your Eyes

We taste a lot of food. And, yes, it is fun. But also hard work. Really. Developing, testing and writing recipes is a fine art. So we were thrilled with the submissions to our California Raisins contest.

Raisins-BTScfThere were so many good recipes, it was hard to choose a winner. In the end, Felice Bogus wowed us with her stuffed pork loin, which is easy and impressive. You’ll find her recipe on page 12, along with a link to a video of her making it, because no matter how much detail a written recipe includes, a picture or video speaks volumes.

Speaking of pictures, we take ours seriously, as with the fun chalkboard “set” for the photoshoot with Felice (above). We also work hard for our food to look good, which it certainly does on our Relish edition for the iPad. It’s glorious, in fact. Download it here. For more photos follow our test kitchen, photo shoots, and general eating forays on Facebook, Pinterest and Instagram (where you can follow me @jillmeltonrelish).  —Jill Melton, Editor-in-Chief

Williams SonomaHave a Brown Thumb?

Then you need this hanging herb chalkboard garden from Williams- Sonoma. We love it as much for its usefulness (fresh herbs at an arm’s reach) as for its looks. In fact, we’re giving one away in our Edible Garden Sweepstakes. Visit our Facebook page to enter.

Did You Know…

People who eat more than 5 servings of fruits and vegetables a day have about a 25 percent lower risk of stroke than those who eat fewer than 3 servings a day. —Nutrition Action Magazine

Kitchen 101One Great Book KITCHEN 101: Secrets to Cooking

Confidence makes a perfect gift for graduates, new brides or anyone who needs streamlined recipes for the basics. By the go-to “Queen of Quick,” Holly Clegg. Available here.

From Our Readers

“I am in my eighties and find Relish to have easy-to-prepare recipes that are different and exciting. Having it available on iPad is a special bonus. Thank you!” —Relish reader Joyce Smith


Found primarily in the Eastern U.S. in early spring, these tightly coiled fern fronds are delightfully chewy and green tasting. If you see them at the farmers’ market or grocery, grab them. They’re great sautéed in pasta, salads or stir-fries.

Found in: Ingredient