Horseradish

Shrinking down your favorite crispy deep-fried onion so it’s easier to make at home.

Many recipes for this Eastern European condiment tame the horseradish—calling for twice as many beets as the fiery root—but this chrain recipe flips the script.

Forget the bells, whistles, and time-consuming garnishes. A classic Bloody Mary is all about balance.

For this green cocktail sauce recipe, salsa verde gets amped up with fresh cilantro, lime juice, green hot sauce, and horseradish to embolden its color and add a bright, herby flavor. 

While many cocktail sauce recipes call for chili sauce, ketchup lets you add your desired level of spice to tailor it to your exact taste.

This remoulade recipe is punctuated with mustard, garlic, capers, and hot sauce and is ideal for cutting through the richness of seafood.

This homemade shrimp cocktail gets dressed up with classic cocktail sauce—plus two other optional sauces that'll really make it a party.

This is the juiciest pork loin ever. The secret lies in the acid from the tamarind and the slow braise.

An easy spreadable blend of fresh goat cheese, horseradish, and heavy cream.

Sometimes the best meat in the butcher’s case isn’t beef. Pork shoulder is virtually guaranteed to be pleasantly fatty and flavorful.

A zesty horseradish sauce and fresh parsley gremolata brighten up a classic comforting beef stew.

We've adapted the classic roast into a buffet-style, serve-yourself dish, with options: make a sandwich (with cornichons and horseradish sauce) if you want, or eat it up as distinct components if that's more your thing.

Love beef stew and braised short ribs? Consider giving oxtails a try. These surprisingly meaty cuts contain a ton of collagen, which melts into the stew to create an ultra-rich, ultra-silky texture and flavor. In fact, you might end up needing to thin the finished stew with water before serving.

The classic components of a BLT get enhanced with a spicy, zesty horseradish mayo—the ideal foil for ripe summer tomatoes and salty bacon.

Removing the lobster from the shells prevents them from overcooking, and the shells help build an excellent sauce.

This perfect Super Bowl starter combines so many satisfying layers of flavor and is easily eaten with one hand while holding a beer in the other.

This take on the retro classic is a fun way to start a holiday dinner party. The recipe makes more Louie dressing than you think you might need—but that's a good thing.

Just like the steakhouse-style prime roast your grandparents served at Christmas, but better, because it’s made using the reverse-sear method for a super-tender, evenly cooked interior and an extra-crispy crust.