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Entries tagged with 'radishes'

Vegetarian: Beet Green and Radish Green Pesto Pasta with Roasted Beets and Radishes

Vegetarian Lauren Rothman 4 comments

Many people cook with beet greens, incorporating them into soups and stews, but radish greens, which have a soft texture and peppery bite, are totally underutilized. Ground with olive oil, walnuts, and garlic, the greens are bolder and spicier than your average basil pesto, but just as versatile. More

Beet Green and Radish Green Pesto Pasta with Roasted Beets and Radishes

Serious Eats Lauren Rothman 3 comments

Many people cook with beet greens, incorporating them into soups and stews, but radish greens, which have a soft texture and peppery bite, are totally underutilized. Ground with olive oil, walnuts, and garlic, the greens are bolder and spicier than your average basil pesto, but just as versatile. More

Vegetarian: Grilled Romaine Hearts with Buttermilk-Dill Dressing

Lauren Rothman Post a comment

I like to serve grilled hearts of romaine lettuce with a rich, tangy buttermilk dressing shot through with fragrant dill, topped with sweet tomatoes and crisp rounds of spicy radishes. This super-simple recipe only takes 20 minutes to prepare and will surely stand out at your next summer barbecue. More

Grilled Romaine Hearts with Buttermilk-Dill Dressing

Serious Eats Lauren Rothman 7 comments

I like to serve grilled hearts of romaine lettuce with a rich, tangy buttermilk dressing shot through with fragrant dill, topped with sweet tomatoes and crisp rounds of spicy radishes. This super-simple recipe only takes 20 minutes to prepare and will surely stand out at your next summer barbecue. More

Fried Radish Cake (Singapore Carrot Cake)

Serious Eats Yvonne Ruperti Post a comment

In these parts, carrot cake is not the sweet cake covered with cream cheese frosting. Instead, you get a savory pan fried omelette filled with crispy, tender cubes of glutinous radish "cake". More

Deborah Madison's Spring Garden Hodgepodge of Radishes, Leeks, and Peas Depending ...

Kate Williams 2 comments

Embrace the hodgepodge of spring vegetables and adapt Deborah Madison's cooking technique and emphatic use of excellent butter to suit your spring haul. More

Deborah Madison's Spring Garden Hodgepodge of Radishes, Leeks, and Peas Depending ...

Serious Eats Kate Williams Post a comment

You gotta love a cookbook author bold enough to use the words "hodgepodge" and "depending" in the same recipe title. Yet as Deborah Madison explains in her new book, Vegetable Literacy, "Depending is the operative word when there is a garden or good farmers' market." Indeed, when shopping seasonally, you'll never really know what'll look good until you see it. So, go ahead, embrace the hodgepodge of spring vegetables, and adapt Madison's gentle cooking technique and emphatic use of excellent butter to suit your spring haul. More

Egg Salad, Salmon, and Radish Sandwich Loaf

Serious Eats María del Mar Sacasa Post a comment

The perfect party sandwich, this stacked egg salad, salmon, and radish sandwich is assembled as a large loaf then sliced into individual servings. More

In a Pickled: Fermented Radish Slices

In a Pickle Marisa McClellan 1 comment

Fermented radishes are crisp, tangy and require just salt, water and sliced radishes to make. Beneficial bacteria transform the sugars and starches in the veg into tart lactic acid, creating a pickle that tastes good and is good for your digestion to boot. More

Fermented Radish Slices

Serious Eats Marisa McClellan 2 comments

Fermented radishes are crisp, tangy and require just salt, water and sliced radishes to make. Beneficial bacteria transform the sugars and starches in the veg into tart lactic acid, creating a pickle that tastes good and is good for your digestion to boot. More

Sandwiched: Herbed Cucumber Radish Tea Sandwiches

María del Mar Sacasa 2 comments

Today the ritual is unheard of—who has the time for teatime? Certainly not me, but the notion is extremely enticing. I made these sandwiches because it was turning bright green outside and I'll have company over for Easter brunch next week; it felt like perfect timing for something light and elegant. More

Herbed Cucumber Radish Tea Sandwiches

Serious Eats María del Mar Sacasa 4 comments

Note: Start this recipe with a whole, unsliced sandwich bread loaf, such as Pullman, and slice the bread about 3/16 inch thick for delicate tea sandwiches. Labne is a yogurt cheese, available at many specialty markets. If you can't find... More

Sweet Pickled Daikon Radish

Serious Eats Marisa McClellan 1 comment

Crunchy, bright and just slightly sharp, daikon makes an amazingly tasty pickle. More

Quick Pickled Radishes

Serious Eats Marisa McClellan 3 comments

These quick pickled radishes are a great way to extend the life of radishes. They add crunch and pucker to homemade tacos and cheese plates. More

In a Pickle: Quick Pickled Radishes

In a Pickle Marisa McClellan 2 comments

Most people think that radishes are a spring vegetable. And it's true, they are one of the first fresh things when the weather is beginning to warm. However, smart farmers and home gardeners know that with the right varieties, they can have a second season in the fall. More

In Season: Radishes

In Season Will Levitt 9 comments

You may be accustomed to red radishes, but at some farmers' markets, you'll see white, purple, pink, and even black in addition to the red ones. Once they are dug up, these root vegetables are perfect for adding a peppery bite to a salad, fancying up your bread and butter, or even roasting. More

Radish and Yogurt Chutney

Serious Eats Caroline Russock 1 comment

This Radish and Yogurt Chutney from Anjum Anand's Anjum's New Indian takes all of the elements of a classic raita and adds shredded radishes in place of cucumber. The sauce has the same clean, cool flavor, but the radish adds a great pepperiness and lovely fuchsia tone. Adding a bit of chopped green chile is optional, but the spiciness compliments the cool radish raita beautifully. More

Dinner Tonight: Huaraches with Black Beans and Radish

Serious Eats Nick Kindelsperger 3 comments

Huaraches are flattened ovals of masa that get their name from the Mexican sandal. They are kind of like larger sopes without sides, and can be topped with just about anything. The first ones I encountered were straight-off-the-griddle from a cart in Parque El Llano in Oaxaca, Mexico. The tender huaraches were slightly blackened from the griddle, just like my favorite pizzas, and topped with a fiery salsa balanced by tender mushrooms and cream. I've been dreaming of them lately, so I really couldn't pass up this version of the dish from Rick Bayless's newest cookbook. More

In Season: Radishes

Lingbo Li 15 comments

Radishes are available in many varieties and colors, but perhaps the most iconic radish is the Cherry Belle, with a snappy fuchsia hide and crisp white interior. With their short cultivation time, they're a quickly gratifying addition to a summer garden. Once dug up and washed, their bright colors make for a dramatic, peppery addition to a salad. More

Sunday Brunch: 'Fromage Blanc' with Spring Onion

Serious Eats Robin Bellinger 1 comment

Smooth, creamy, pungent fromage blanc with spring onion stands up to those peppery little radishes you couldn't resist at the market. With bread and crudités, this creamy treat will give your guests something to nibble while you finish cooking. The same platter on its own could be a simple meal celebrating radishes—especially if you put out good butter and salt for people who enjoy them that way. More

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