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
Bialy Barszcz (Polish White Borscht) The recipe for this Polish Easter soup calls for fresh horseradish, but it works just as well with the prepared version. This recipe first appeared in our April 2012 issue along with Melissa Pasanen's story Easter Comfort.
NYT Cooking: This is a good first foray into curing because the process is simple and relatively quick and the reward considerable. Thanks to the beets, the color on the outside of the salmon is a deep, rich fuchsia. And don't be afraid to use fresh horseradish if you can find it; just be careful.