Horseradish

This recipe can be prepared in 45 minutes or less.

Here's a tangy condiment that's great with roast turkey, beef or leg of lamb.

Chipotle chilies are the secret to this sassy cocktail sauce.

At The Painted Table in Seattle, Washinton, the fish comes with just the beet broth, but the beets themselves are delicious, too.

Time: 30 to 40 Minutes No doubt shrimp with cocktail sauce is a luxury dish, but it has sunk to the point where too frequently it means a pile of shrimp cooked days in advance, served on a bed of iceberg lettuce with some bottled sauce that always needs more help than it ever receives. There is a better way, however. Cook the shrimp yourself; in the meantime, prepare a simple ketchup-based sauce that has so much flavor, you'll find it becoming a part of your standard repertoire.

This recipe was created to accompany Crisp Scallops with Horseradish Lime Sauce . Can be prepared in 45 minutes or less.

Although labeled fully cooked, the ham will still need a gentle baking for maximum tenderness and flavor. Be sure the Cranberry Mustard and the Whole Wheat Date Rolls are close at hand and that the ham is sliced thin for those who would like to make small sandwiches.

Cooked beets, flaked salmon, and an array of crunchy vegetables crown a bed of spicy horseradish yogurt in this hearty salad.

Roasted alongside sausages until tender and blistered, cabbage is the star of this sheet pan dinner that’s offset with horseradish cream and crunchy apples.

The heat of the grill concentrates the sugary sweetness of the orange roots while the combination of smoke and the savory tang of the dressing adds balance.

Shrimp cocktail is all about the shrimp: big, fat, perfectly cooked gorgeous shrimp. Here’s how to do it.

All the flavors of Ayesha Curry’s mom’s braised oxtails, repackaged as a festive prime rib roast.

This unconventional (and dairy-free) take on potato gratin strikes the perfect balance of rich and bright thanks to jammy tomatoes and a generous dusting of zingy fresh horseradish.

Cooking the livers to medium/medium-rare in this recipe is key to a moist and rich tasting spread. Overcooking them will make the finished dish dry and crumbly.

Try this schmeared on toast, tossed with pasta, or dolloped on a baked potato.

The beets are steam-roasted till tender, then deep-fried, so you don’t have to worry about cooking them through after they’re breaded.