This mash gets a punch of flavor from freshly grated horseradish. Use a combination of potato varieties to add more texture.
Author: Victoria Granof
Author: Diane Rossen Worthington
An adaptation of the tasty sauce from the short-lived Kutsher's Restaurant in New York, perfect for Passover Seder.
Author: Joan Nathan
Author: Bon Appétit Test Kitchen
Author: Tina Miller
This preparation is easily scaled up for a bigger piece of fish (and larger family), so double it if you wish.
Author: Chris Morocco
Any shrimp will work in this recipe, but for the best-tasting, most sustainable choice, go for American farmed or wild shrimp.
Author: Jodi Liano
For a bonus do-ahead, peel the potatoes the day before, place them in a bowl of water, and refrigerate to prevent browning.
Author: Molly Stevens
Start with very cold cream, and keep it chilled between whipping and serving.
Author: Siglinda Scarpa
This gorgeous summer salad contains all the elements of a balanced meal-meat, starch, and veggies.
Author: Bon Appétit Test Kitchen
Author: Bruce Aidells
Removing the lobster from the shells prevents them from overcooking, and the shells help build an excellent sauce.
Author: Claire Saffitz
Author: Jessica B. Harris
Author: Alexis Touchet
The classic components of a BLT get enhanced with a spicy, zesty horseradish mayo-the ideal foil for ripe summer tomatoes and salty bacon.
Author: Molly Baz
Author: Molly Stevens
Author: Scott Uehlein
Alabama white sauce is indispensable as a dip for barbecue smoked chicken.
Author: Chris Lilly
Author: Barbara Hansen
Author: Bruce Aidells
Hollowed-out cherry tomatoes are spiked with horseradish mayo in this summery appetizer.
Author: Bon Appétit Test Kitchen