Crunchy, Colorful, and Shareable, the Relish Tray Gets an Upgrade

I admit most of my relish tray encounters have been in Wisconsin supper clubs and old-school steakhouses, where the spread is delicious but predictable: veggies, pickle spears, packages of rye toasts, ramekins of whitefish dip, and pickled herring if you’re lucky. But after reading Amy Cavanaugh’s roundup of updated relish trays, the crudité bar has been raised. While pickles (non...