Perky pickled red onions are a happy addition to any plate. Strew them over a birria taco, toss them into salads, lay them atop your favorite burger (see the Fatted […]
Fresh horseradish root is gnarly, dull brown, and virtually odorless. But when fresh horseradish is peeled and grated, it produces a powerful organosulfur compound, akin to mustard oil, that can […]
Even without the few coveted drops of essential oil of mustard, this mostarda is a sweetly piquant foil to earthy salumi, decadent pâtés, and roasted duck or pork. It also […]
