Horseradish

With The Fourth of July upon us now we thought it might be a good idea to look at some of the things that might go along with our grilled food. When it comes to roast beef, for instance, a lot of people will swear by that old standby, horseradish. And as Chef Jerry Pellegrino told me, this tangy condiment has a long history and there’s little wonder why it’s so popular here in Baltimore. So here’s the question, how hard is it to make your own?