Horseradish, as I’ve noted elsewhere, loses most of its potency when heated. It also retains its flavor, making it a great accompaniment to potatoes in this simple gratin. The trick is finding fresh horseradish—and then peeling and slicing it (some people wear goggles, not a terrible idea). If none of this appeals to you, just make the gratin with potatoes—it’s a beaut either way. Serve with roast chicken or meat. Other vegetables you can prepare this way: any root vegetable or tuber—carrots, parsnips, or turnips, for example—will work fine prepared in this style, alone or in combination.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.