Horseradish

Visually arresting and ready in a snap, these steamed cauliflower wedges are the side dish of your dreams.

We'll toast to this vitamin C-packed drink from Neal Fraser, chef at Grace Restaurant in Los Angeles.

Chef-owner Shawn McClain of Custom House restaurant in Chicago created this recipe for Epicurious's Wine.Dine.Donate program.

Carote Al Rafano The handmade bowls crafted by Italian ceramic artist Siglinda Scarpa are the perfect vessel for these vibrant carrots mixed with tangy yogurt, smooth cream, and snappy horseradish.

A simple seasoning of salt and pepper leaves this steak ready for an assertive horseradish sauce. It's a great, simple choice for a special occasion.

Editor's Note: This recipe was originally part of a menu by Bobby Flay for a backyard barbecue. For the complete menu and Flay's tips on throwing a party, click here. I was taught to grill oysters on one of my trips to the Pacific Northwest. This is one of those dishes where organization is imperative. Because the oysters cook for only a few minutes, you've got to have the garnishes ready before you put the shells on the grill. The mango pico de gallo and the red chile horseradish are hot and sweet on your tongue. If you think that the red chile horseradish looks too spicy, don't worry, for the sweet mango provides just the right cooling sensation. The oysters actually "pop" when they are cooked and make for a great presentation.

Actress Lauren Graham has fun grating the "prehistoric-looking" horseradish root for this recipe from Scott Uehlein, executive chef at the renowned Canyon Ranch Health Resort in Tucson, Arizona. And she wonders: Am I the only person who thought you battered fish by dipping it in egg first? For any of you similarly misdirected, the order is seasoned flour, then egg.

We think of this gratin as a vegetable-driven version of everyone's favorite, mac and cheese. The nutty, sweet undertones of cauliflower are particularly suited to meld with the tangy, salty Cheddar and the spicy horseradish.

This recipe combines the cool taste of cucumber with the flavors of a Bloody Mary. You'll have to prepare 2 batches for 12 drinks. If you have a small blender, you may have to make smaller batches.

Try this with your next roast beef or pork sandwich, on either pumpernickel or rye.

Chilled shrimp in piquant remoulade sauce is a Creole classic. Here, it tops pumpernickel toasts spread with a chili-molasses butter. What to drink: Berry Rum Punch.

Use the grating disk of a food processor to grate the beets more easily.