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magazine horseradish cream
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Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Recipe with Horseradish.
Julia Bainbridge
techniques
test-kitchen
Add some life to leftover mashed potatoes, sandwiches, and salad dressings
Kay Chun
techniques
Making homemade whipped cream is easy—just don't make these common mistakes!
Rochelle Bilow
techniques
Cooking
Your whipped cream could be even better. (Yeah, you heard us right.)
Alex Delany
Cooking
This odd, knobby root deserves some shelf space in your fridge.
Chris Morocco
Restaurants
The indulgent brunch dish at All Together Now proves it.
Adam Rapoport
Cooking
And she wants you to, too.
The Bon Appétit Staff
techniques
Sure, you could use a mixer to make your own whipped cream. But here's why we actually prefer to make ours by hand.
Christina Chaey
Culture
Sorry truffles, you've been out-classed
Sam Dean
Lifestyle
Confession from a wellness skeptic
Deanna Pai
promotions
Molly Moon ice cream plus a whole lotta cava makes for a good time, we discovered
Hannah Sullivan
Cooking
Prepare to say goodbye to the canned stuff forever.
Julia Black
techniques
Everything you need to know to amp up your awesome homemade ice cream, from cherry bourbon to chocolate malt
Bon Appétit
Cooking
In honor of Saturday's 137th annual Running of the Roses, we dug out this recipe from the BA archives and took it for a spin...
Emily Fleischaker
Culture
Good for a month in the fridge, homemade Irish cream makes a great hostess gift or party favor.
Hannah Sullivan
Culture
Here's the Mille Feuille recipe from the not-even-out-yet Sugar Shack Au Pied de Cochon cookbook
Julia Bainbridge
Cooking
I just can't get enough of this soy-chile paste combo.
Alyse Whitney
Culture
Get the recipe, sent to us by the folks at Chozen Ice Cream
Emily Fleischaker
Cooking
Baking for a vegan? Going dairy-free? Forget a few items on your last grocery run? There’s a heavy cream substitute for that.
Julie Harans
Culture
Serve these to your guests and save the cooking for later
Andrew Knowlton
Cooking
Creamy. Tangy. Yogurt. Cheese. Everywhere, all the time. If you're not already on the labneh train, now's the time to get involved.
Julia Black
techniques
And it only takes five minutes to make.
Elyssa Goldberg