EditorialHam and horseradish cream top the Ploughman’s Lunch at Chef Wylie Dufresne's new restaurant, Stretch Pizza, in New York, June 2, 2023. (Lanna Apisukh/The New York Times)
EditorialRoasted shrimp cocktail with horseradish sauce in New York, May 9, 2023. Food styled by Cyd Raftus McDowell. (Armando Rafael/The New York Times)
EditorialRoasted Shrimp Cocktail With Horseradish Sauce, in New York, May 9, 2023. Food Stylist: Cyd Raftus McDowell. (Armando Rafael/The New York Times)
EditorialRoasted Shrimp Cocktail With Horseradish Sauce, in New York, May 9, 2023. Food Stylist: Cyd Raftus McDowell. (Armando Rafael/The New York Times)
EditorialRoasted Shrimp Cocktail With Horseradish Sauce, in New York, May 9, 2023. Food Stylist: Cyd Raftus McDowell. (Armando Rafael/The New York Times)
EditorialHorseradish, Armoracia rusticana. Handcoloured copperplate engraving from a botanical illustration by James Sowerby from William Woodville and Sir William Jackson Hooker's "Medical Botany," John Bohn, London, 1832. The tireless Sowerby (1757-1822) drew...
EditorialRoasted salmon with miso cream, left, and roasted beef tenderloin in New York, Dec. 13, 2022. Food styled by Cyd Raftus McDowell. (Armando Rafael/The New York Times)
EditorialA woven carpet in the shape of a two-headed horseradish at the studio of the art collective Slavs and Tatars in Berlin, Sept. 6, 2022. (Maria Sturm/The New York Times)