This mustard, from “Tart and Sweet,” by Jessie Knadler and Kelly Geary, is easy, fiery and great. Use it to elevate a simple dinner of sausages, roast chicken or steak. (Photo: Hiroko Masuike/The New York Times)
Fresh horseradish with beets: Have you ever made horseradish from scratch? We make it every year at Passover. It's a quick and easy recipe, if you have a food processor. Tastes excellent on a cracker, on matzo, on brisket or other meats. It adds a nice zing to a sandwich too! Isn't the color gorgeous? #Passover #Easter
Grating horseradish crushes the cells of the root, releasing the volatile oils, which give horseradish its heat. Adding vinegar stops this enzymatic reaction. The longer you wait to add the vinegar, the hotter your prepared horseradish will be.