This classic Ashkenazi recipe of horseradish sauce comes from Israeli restaurant Maayan Ha'Bira in Haifa, that's known for its wonderful Ashkenazi fare.Beware! Grating horseradish is not for the faint of heart! Freshly grated horseradish has a very strong spicy smell. Wear your pandemic mask, goggles, and try not to breathe too deep as you make the recipe. It's worth it.

This classic Jewish Shabbat dish can be started the evening before Shabbat and cooked overnight so it’s ready (and hands-off) the day of. There are endless versions of the dish; this one features short ribs for celebratory richness and gets subtle sweetness from honey, tomato paste and carrots. We also add whole creamer potatoes, a variety that holds up well to long cooking and will absorb the delicious beef flavor. Although cholent can be cooked in a low oven or on a hot plate, using a slow cooker means the dish can simmer overnight and stay warm until you’re ready to serve.