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 ...

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 ...

We are having lovely spring weather this week. Joe worked up the garden tonight and hopefully I'll be able to get something planted yet this week. I'd like to plant peas, lettuce, radishes, onions, ...

Horseradish: In a food processor, process the horseradish until it is very finely chopped. Keeping your eyes averted when you remove the lid from the food processor, transfer the horseradish to a bowl ...

Miriam from the Buffalo Jewish Federation joined Mercedes to make and talk about the importance of horseradish that passover holiday. Did you know this recipes was so simple? Well now you do! Go slow ...

With more winter weather on the way, how about making a steak house meal at home. Angela Horkan with the Wisconsin Beef Council joins FOX6 WakeUp with a recipe for Porcini-Dusted Steaks with ...

Here it is: the holiday recipe for slow-roasted prime rib of beef that will make your family and friends want to come to your dinner table every year! Beef prime rib has been a mainstay of holiday ...

Fish Thyme restaurant in Acworth serves the best kale salad and I am sure it is the dressing that makes the salad. I would love that recipe. — Sandy Molander, Acworth Chef-owner Steve Dudley was happy ...

Buy firm, fresh horseradish roots in whatever quantity you wish. Since the sauce will freeze well, it is more efficient to process a larger amount at once if you will be using a lot in about a year.

Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius ...

Over the years as a chef, I’ve become fixated with understanding the intricacies of various ingredients, but I’d never given horseradish a second thought until fairly recently, when I became obsessed ...