A couple of weeks ago, I blogged about what was going on in the garden. I mentioned how well the horseradish was growing and that we were looking forward to harvesting the roots in the fall. Now our ...

Halfway through a bright, breeze-driven November morning, in the open kitchen of a high-ceilinged wooden house in Topanga, about five miles inland and up the Santa Monica Mountains from the Pacific ...

Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Tim Mazurek of Lottie + Doof puts a spicy spin on chef ...

Fish Thyme restaurant in Acworth serves the best kale salad and I am sure it is the dressing that makes the salad. I would love that recipe. — Sandy Molander, Acworth Chef-owner Steve Dudley was happy ...

The simple but luscious sauce adds a subtle kick to the meaty fish and tender roasted vegetables. For this simple roasted salmon dinner, the fish and root vegetables cook in the oven together at the ...

You hear Eric Greenspan before you see him, whether he’s running the floor at his year-old Melrose Avenue restaurant, the Foundry, or now, cooking for Hanukkah with his mother at her place on a ...

Rocco DiSpirito’s vegetarian “tartare” of shredded raw beets develops a slightly spicy depth from the horseradish and Dijon, while creamy carrot “egg yolk” brings bright flavor to beets’ natural ...

Buy firm, fresh horseradish roots in whatever quantity you wish. Since the sauce will freeze well, it is more efficient to process a larger amount at once if you will be using a lot in about a year.