I intended on buying ginger. I was at an Asian market and could not read the labels. When I went to use it, I found it hard to peel, grate or chop. Then I tasted it and realized I had horseradish! I did without it in my recipe and now I am trying to decide what to do with it. Suggestions?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)