I know most commercial wasabi products sold in the us are actually ground horseradish with green food coloring, so....what would be the ratio for subbing a hot prepared ( not fresh grated root) horseradish for a teaspoon of wasabi?
Community member em-i-lis cooks from Amanda & Merrill's new book
Make Weeknight Cooking Smoother and Stress-Free
Almond Apple Pie
This Week's Fall Cookbook Cake Parade
Jet black desserts—boo!
Unexpected Places We Found Food This Week