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. 

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

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 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.

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

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.

These are earthy, hearty, and an elegant medley of flavors that please not just vegetarians who want something more “meaty” for their meal, but meat-lovers as well.

Use this sauce as a dip for hush puppies, toss with cabbage for a quick slaw, or use it as a sandwich spread.

We love this cross between steak and cocktail sauce so much, we had to create our own version. The ketchup base has a well-balanced combination of molasses, Worcestershire, vinegar, and horseradish that makes it perfect for surf or turf!

Toss blanched snap peas and English peas with arugula and a mustardy vinaigrette, then drape with prosciutto for an elegant spring salad.

An adaptation of the tasty sauce from the short-lived Kutsher’s Restaurant in New York, perfect for Passover Seder.

If you find yourself reaching for a cocktail, then suddenly remember you’re doing Dry January, make a batch of fire cider, then turn it into an uplifting tonic.