Horseradish

Vibrant greens, handfuls of fresh herbs, nuts for crunch, and horseradish for bite. Ingredients are suggestions; feel free to mix it up.

Keep summer going just a little bit longer: Serve these with a pile of steamed, buttered corn.

Throw this spread together a day in advance—the flavors will meld and intensify as it sits.

Look for pea shoots at the farmers’ market or at Asian markets (though any tender green will work in a pinch).

Use this spicy vodka in a Bloody Mary for extra kick.

If you have a metal loaf pan, use it; it will conduct cold more efficiently than glass, reducing the time it takes to freeze this mixture.

Soaking the onion mellows its sharpness. If you can’t find fresh horseradish, add 2 tablespoons prepared horseradish to the crème fraîche mixture.

How to buy, store, and cook with horseradish, in season in November

This recipe can easily be doubled to serve eight, instead.

This spread is cheesy, tangy, and a little spicy. Serve with plenty of crackers.

This dish is inspired by a steak salad recipe on the menu at Keens Steakhouse in NYC.

Toasting grains and seeds is a simple move that adds texture and deep flavor to this green salad. The dressing will be milder if you use fresh horseradish, or sharp and a tad spicy if you use prepared.

Not your standard deviled eggs, these are bright from the addition of vinegar and horseradish before serving.

This classic Rémoulade sauce recipe comes from New Orleans—where else? And it's ready to have fried food dipped in it.

You can slather pretty much anything on these flexible Scandinavian open-face sandwiches.

Pick firm, bright-green celery stalks with lots of leaves for this refreshing dish from The Bristol in Chicago.

Beef tenderloin is our choice cut for this roast beef recipe.