A couple of weeks ago, I blogged about what was going on in the garden. I mentioned how well the horseradish was growing and that we were looking forward to harvesting the roots in the fall. Now our ...

Halfway through a bright, breeze-driven November morning, in the open kitchen of a high-ceilinged wooden house in Topanga, about five miles inland and up the Santa Monica Mountains from the Pacific ...

The simple but luscious sauce adds a subtle kick to the meaty fish and tender roasted vegetables. For this simple roasted salmon dinner, the fish and root vegetables cook in the oven together at the ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

This Creamy Horseradish Sauce is the perfect tangy, zippy condiment to serve with beef — from prime rib, to ...

You hear Eric Greenspan before you see him, whether he’s running the floor at his year-old Melrose Avenue restaurant, the Foundry, or now, cooking for Hanukkah with his mother at her place on a ...

This is a delicious appetizer or brunch dish to serve with sliced apples or pears, or crunchy vegetables. 1. Heat oven to 325 F. 2. In a large mixing bowl or in the bowl of a food processor, beat ...

Rocco DiSpirito’s vegetarian “tartare” of shredded raw beets develops a slightly spicy depth from the horseradish and Dijon, while creamy carrot “egg yolk” brings bright flavor to beets’ natural ...

It’s a large leaf. You would think it was half of a tobacco plant when you see it. If you catch them young, you can use them in a salad. It has a nice, zippy taste. I’ve seen pickle recipes where you ...

In blender on low to medium speed or in food processor, puree beets, walnuts, horseradish, yogurt, lemon juice, oil, salt, and pepper until very smooth. Nutrition per serving: 113 cal, 3 g pro, 8 g ...

Cook's notes: Recipe author Carla Snyder says you can use many different cheeses for this dish, as long as it's "good" cheese. She suggests white Cheddar, Gruyere, Jarlsberg and even a bit of Parmesan ...

Horseradish — a member of the mustard family native to Eastern and Central Europe — has been enjoyed by people since antiquity. Even so, when Peter Kump, one of my mentors, wrote in praise of the root ...