Wrapped in bacon and served with a creamy horseradish sauce and a glass of Sonoma-Cutrer wine, these filet mignon bites are dressed to impress.
These Smoked Salmon Bites with Horseradish Dill Sauce are super fast and easy to make and are a mouth-watering bite-sized appetizer that is perfect for party snacking.
Switch up the traditional potato latkes by forming them with beets and carrots. Top with smoked salmon and horseradish sour cream, pour yourself a glass of red wine and sit back and enjoy the party.
Squash, pumpkins, and sweet potatoes are some of the ingredients that shine in November. While these make for some great pies, hearty soups, and rich sauces, here are some other ingredients that deserve a little spotlight this month too.
If you have leftover steak from your last barbecue, this steak sandwich with caramelized onions and a creamy horseradish sauce is the perfect way to enjoy the beef.
Recreate this stunning no-stove-required salmon crudo as a cool dish on a warm summer day.
Owner of a trout farm, Sally knows the best way to serve smoked trout. Try this radish and mixed greens salad with a crème fraîche and horseradish dressing.
Let this impressive roast be the star of your table with its robust flavor and fun sauce to accompany.
You can’t go wrong with a side dish of crunchy outside, tender inside, oven roasted potatoes topped with a horseradish sauce.
The colors of this dish are perfect for a festive holiday table, and it can easily be made ahead of time — ideal when the oven is already in use.
Add vegetables, such as colorful beets, to your favorite recipes for a complete weeknight meal.
The Nordic Star Chef from Copenhagen, and author of, The Wizards Cookbook, creates a scallops dish with a horseradish gel.
Here is a delicious alternative to your standard mashed potatoes. The creamy, sweet flavor of parsnip creates a perfect balance with the spiciness of the horseradish.
The earthy flavors of the vibrant beetroot soup are perfectly punctuated by spicy horseradish dumplings.
Moss foam, pine oil, and unfamiliar herbs. These are the hallmarks of a bigger trend currently sweeping Nordic-inspired restaurants.
This is an unconventionally delicious and healthy approach to traditional potato skins, now served with Quinoa.
Fresh and crispy beetroot tossed with tart fruit vinegar, sweet cranberries and topped with creamy cottage cheese, horseradish and dill.
Father’s Day is this weekend and this sandwich is a great meal to serve the fathers in your life.
The recipe Nancy Lopez-McHugh serves for you today is a little more grownup than just a slice of watermelon.