The spicy bite of horseradish is a bracing counterpoint to all sorts of dishes; use it to add a little zing to rich sauces, creamy soups, bold bloody marys, and more. See more about buying, storing, and cooking with horseradish »
In this buttery, creamy side dish, dry white vermouth and freshly grated horseradish help to make wintry roasted cabbage recipe lively and robust.
This update on the sardine sandwich provides an extra kick in the horseradish cream.
Horseradish is a staple of many Passover seder tables. In this dish from cookbook author Leah Koenig, it gets mixed with mayonnaise and fresh rosemary in a piquant dip for roasted parsnips. Get the recipe for Roasted Parsnips with Horseradish Mayonnaise »
The Union Square Cafe in New York City makes this Bloody Mary using heirloom tomatoes from the nearby farmers’ market.
Switch up your classic risotto with nutty spelt, sweet beets, and horseradish for that extra kick. Get the recipe for Spelt Risotto with Beets and Horseradish »
Kartoffelrahmsuppe (Spiced Potato Soup)
A creamy potato soup, fragrant with nutmeg and marjoram, gets a zesty kick from a grating of fresh horseradish root. After cooking, it’s whipped into a smooth, airy froth. See the recipe for Kartoffelrahmsuppe (Spiced Potato Soup) »
The recipe for this Polish Easter soup calls for fresh horseradish, but it works just as well with the prepared version.
These sweet-tart green tomato pickles and spicy cranberry-horseradish relish are delicious with roasted oysters, an Eastern Shore staple.
Cream of Parsley Soup with Fresh Horseradish
Brilliantly green and vibrantly flavored, this simple parsley soup–garnished with fiery fresh-grated horseradish–is the perfect first course for a Passover seder feast. See the recipe for Cream of Parsley Soup with Fresh Horseradish »