We love the tangy, punchy bite of jarred horseradish. It’s grated horseradish root that’s preserved in vinegar and salt—and it may be the most intense condiment in your pantry. We used it to make a quick sour cream sauce for the salmon on page 98. Try the same sauce with potatoes or roasted meat, or use it as a salad dressing.
Follow these steps to peel and devein, then try the recipe on page 96.
1. Using kitchen shears, snip through the back of the shell, being careful not to cut into the flesh.
2. Crack open the shell and remove the shrimp (keep the tail on if you’d like).
3. Remove the “vein” (it’s the digestive tract): Using a paring knife, score along the line on the shrimp’s back and pull out the strand with the tip of the knife.
We always prefer freshly grated cheese over the pre-shredded stuff, but soft cheeses like fontina and mozzarella can be hard to grate. To make the job easier, freeze the cheese for 30 minutes, then shred it on the large holes of a box grater. Use this trick when making the flatbread on page 95.
Food Network Stainless Steel Box Grater, $25; kohls.com
Pick up some pasta in the freezer aisle: Frozen cavatelli, usually made with ricotta, is one of our go-tos for weeknight meals. It’s very different from the dried stuff; frozen cavatelli is soft and pillowy when cooked and tastes more like gnocchi than regular pasta. Try it on page 94!
Turn your favorite sandwich into a salad: Recipe developer Khalil Hymore put all the elements of a classic Italian deli sandwich into the salad on page 96 (like salami, provolone, giardiniera and pepperoncini) and even made croutons out of a hero roll. Try a BLT salad or a banh mi salad. To make your own croutons, cut up some bread, toss with olive oil, salt and pepper and bake at 375˚ until crisp, about 12 minutes.
SHRIMP: GETTY IMAGES.