Horseradish

Cooked beets, flaked salmon, and an array of crunchy vegetables crown a bed of spicy horseradish yogurt in this hearty salad.

Roasted alongside sausages until tender and blistered, cabbage is the star of this sheet pan dinner that’s offset with horseradish cream and crunchy apples.

Shrimp cocktail is all about the shrimp: big, fat, perfectly cooked gorgeous shrimp. Here’s how to do it.

The heat of the grill concentrates the sugary sweetness of the orange roots while the combination of smoke and the savory tang of the dressing adds balance.

All the flavors of Ayesha Curry’s mom’s braised oxtails, repackaged as a festive prime rib roast.

This unconventional (and dairy-free) take on potato gratin strikes the perfect balance of rich and bright thanks to jammy tomatoes and a generous dusting of zingy fresh horseradish.

Sometimes the best meat in the butcher’s case isn’t beef. Pork shoulder steaks are fatty and flavorful.

Oxtails contain a ton of collagen, which melts into the stew to create an ultra-rich, ultra-silky texture and flavor.

The classic components of a BLT get enhanced with a spicy, zesty horseradish mayo.

A bright golden Bloody Mary made with bruised (but still juicy wonderful!) farmers’ market tomatoes.

If you see great-looking snow peas, use them in combination with or in place of the sugar snaps.

Cooking the livers to medium/medium-rare in this recipe is key to a moist and rich tasting spread. Overcooking them will make the finished dish dry and crumbly.

Topping this modern tartare with groats adds an earthy note, but they’re mostly there for texture. A coarse toasted breadcrumb can be subbed. This recipe is from Wildair, one of the Hot 10, America's Best New Restaurants 2016.

This odd, knobby root deserves some shelf space in your fridge.

This preparation is easily scaled up for a bigger piece of fish (and larger family), so double it if you wish.

Try this schmeared on toast, tossed with pasta, or dolloped on a baked potato.

This spread is definitely horseradish-forward. If you’re not sure if that’s your thing, start with half the amount.

The beet juices will tint the potatoes swirly-pink when tossed together; it’s best not to fight it.

Our favorite Bloody Mary is an instant classic. Great-quality tomato juice, bright lemon juice, savory Worcestershire, and a tangy hot sauce deliver on all fronts.

Start with very cold cream and keep it chilled between whipping and serving.

The beets are steam-roasted till tender, then deep-fried, so you don’t have to worry about cooking them through after they’re breaded.

Richly flavored oxtail cooks down to a fabulously silky texture, but other braising cuts, like bone-in short ribs, would work here too.

This stuffed ribeye roast recipe (or rib eye, depending on who you ask), is a holiday showstopper.

Purists will tell you this just gets better with time, so prepare it in advance of your party.