1. Boil the beets in enough water to cover, with 2 tablespoons salt, until tender, about an hour. 2. In a small bowl, combine the vinegar, oil, coriander and shallot and set the mixture aside for 30 ...

You hear Eric Greenspan before you see him, whether he’s running the floor at his year-old Melrose Avenue restaurant, the Foundry, or now, cooking for Hanukkah with his mother at her place on a ...

After six months off, I missed writing my weekly column. It must be I have become addicted to writing a weekly column as I have written one in The Phoenix for over 27 years. I’m back. Each week there ...

2 to 3 pounds fresh red or gold beets with tops still on 6 to 8 ounces fresh horseradish root (see note) 1 teaspoon salt or to taste 1/2 cup white vinegar or to taste 1/4 cup granulated sugar or to ...

The combination of goat cheese and beets is on just about every California-inspired restaurant menu. For the dish to stand out, a chef needs to do something special. That's exactly what Josh Silvers ...

In blender on low to medium speed or in food processor, puree beets, walnuts, horseradish, yogurt, lemon juice, oil, salt, and pepper until very smooth. Nutrition per serving: 113 cal, 3 g pro, 8 g ...

Hard boil eggs and remove shells. Set aside. Pour pickled beets into a large saucepan. Add vinegar, garlic, sugar, salt, peppercorns and 1 cup water, and stir to combine. Bring to a boil, then turn ...

Editors’ note: This article appears as part of a series about vendors at the Vail Farmers’ Market and Art Show. The series will be running throughout the summer. “Fresh horseradish. You’re welcome to ...

FARGO — Everyone who has a Midwestern community cookbook from the 20th century possesses a treasure trove of untapped potential. For example, in my grandmother’s copy of “The Joy of Sharing,” the ...

Cecile Roy shares an easy and festive dessert that she made with her eight-year-old granddaughter, Morgan, at Thanksgiving. Morgan lives in the Philadelphia area and loves to cook, especially when her ...