The bitter herb or moror, for the Seder plate is usually horseradish (in my home, slivers of the fresh root). I’m not sure I’ll be shopping for it this year, but the jarred kind is always a substitute. And it’s a standard accompaniment for gefilte fish. Freshly made, properly forceful white (plain) and red (beet) horseradish is available from the Pickle Guys on the Lower East Side. It’s kosher for Passover. And this year it can be ordered for nationwide shipping, as well as curbside pickup.
Freshly ground red or white horseradish in vinegar, $12 a pint, the Pickle Guys, 357 Grand Street (Essex Street), 212-656-9739, pickleguys.com.
Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.
