The aroma of horseradish loves to linger, and it’s impossible to disregard its presence when in close range of the fields of this lovely root plant. It’s almost festival time, and the good people in the business of horseradish are planning to bring on the spice again. I’m especially curious to see what hot dishes surface in the 2010 horseradish cookbook. If you’re planning to hit this Southern Illinois festival and taste the latest samples, enjoy what’s hot in horseradish.
When 10 pounds of potatoes and a couple dozen ears of corn show up unannounced, welcome them home to the chowder pot. After transforming our