Horseradish is a member of the mustard family, and grating or grinding this edible root releases the volatile oils that produce its signature bite. Mixing the ground horseradish with vinegar tames the spicy heat. German immigrants began growing horseradish in the Mississippi Basin in the late 1800s; today, six million gallons of prepared horseradish are produced there each year, which is 60 percent of the world’s supply. A traditional horseradish sauce is always a great partner with beef and can be as simple as a combination of whipping cream and prepared horseradish. As with any sauce based on whipping cream, the viscosity of the sauce is dependent on how much whipping you do. Here lemon juice and Dijon mustard add a bit of flair to the sauce, while mayonnaise adds a creaminess you can’t get from the cream alone.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.