Horseradish is a member of the mustard family, and grating or grinding this edible root releases the volatile oils that produce its signature bite. Mixing the ground horseradish with vinegar tames the spicy heat. German immigrants began growing horseradish in the Mississippi Basin in the late 1800s; today, six million gallons of prepared horseradish are produced there each year, which is 60 percent of the world’s supply. A traditional horseradish sauce is always a great partner with beef and can be as simple as a combination of whipping cream and prepared horseradish. As with any sauce based on whipping cream, the viscosity of the sauce is dependent on how much whipping you do. Here lemon juice and Dijon mustard add a bit of flair to the sauce, while mayonnaise adds a creaminess you can’t get from the cream alone.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.