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Horseradish

New Potatoes Stuffed with Smoked Salmon and Horseradish

Round out this collection of sophisticated hors d'oeuvres with oysters on the half shell and purchased chicken liver pâté accompanied by crackers. Chilled Champagne and dry Martinis are perfect with these easy appetizers.

Beet, Red Onion and Horseradish Relish

Start preparing this at least a day ahead.

Horseradish Sauce

This recipe is an accompaniment for Roast Prime Rib with Madeira Sauce and horseradish Sauce.

Filet Mignon with Red Wine-Horseradish Sauce

From the Snake River Grill in Jackson, Wyoming.

Baked Sea Bass with Walnut-Breadcrumb Crust and Lemon-Dill Sauce

The chef at Kristina's makes this dish with haddock; we call for sea bass, which is more readily available.

Muffuletta Spread

This combination of black and green olives, onion and garlic is a rendition of the relish served on the classic New Orleans sandwich called muffuletta from the Palladio restaurant in the Hyatt Regency in Rochester, New York.

Horseradish Coleslaw

This recipe is used to prepare <a></a>Roast Beef Wraps with Horseradish Coleslaw . Can be prepared in 45 minutes or less.

Beets with Horseradish

Can be prepared in 45 minutes or less but requires additional unattended time.

Salmon with Orecchiette, Caramelized Onions, and Horseradish Cream

Deidre A. Pallouras of Rochelle Park, New York, writes: "My husband and I recently traveled to Cincinnati, where we dined at Daveed's at 934 in Mount Adams. Although everything we ate was delicious, we were most impressed by the incredible salmon with horseradish cream. I'd love to try to recreate the dish at home."

Sausage Patties with Cranberry-Kumquat Relish

Baked yams and steamed spinach make colorful accompaniments. Ice cream alongside hot apple turnovers tops off the meal.

Salmon Hash with Horseradish-Dill Cream

This brunch dish makes delicious use of leftover cooked salmon or potatoes.

Molasses Horseradish Sweet Potato Spears

We strongly recommend using light-colored metal (including nonstick) shallow baking pans (1 large or 2 small) for this recipe. When we used dark baking pans, the potatoes blackened before they were completely cooked through.
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