'edamame' on Serious Eats

Edamame and Radish Risotto From 'Vibrant Food'

I'm a sucker for the bright intensity of the humble and accessible radish, which makes a hot pink appearance in the Spring Roots section of Kimberley Hasselbrink's new cookbook, Vibrant Food. After a stint in a hot pan with butter, their peppery bite is slightly mellowed, but the remaining juicy crunch, vivid color, and distinctive pungency offsets the simple, creamy risotto. More

Asian Celery, Fennel, and Edamame Salad with Candied Lemon, from 'Flour, Too'

This salad comes from Myers+Chang, her southeast Asian diner co-owned with husband Christopher Myers. Still, the salad's bright dressing and playful mix of vegetables feels right at home with the bakery's staples. It's an easy dish to throw together (once you've candied the lemon to make the dressing, of course), and is pretty enough for a first course at a dinner party. More

Video: Serious Eats Makes Dim Sum at Buddakan

Edamame dumplings and Cantonese spring rolls: breakfast of champions? Yes, and it's called dim sum. More and more frequently, traces of dim sum can be found in dinner menus throughout the US, and we're not complaining. In fact, we recently snuck into a restaurant kitchen to see how the small dishes are made. Carey Jones even made some dim sum herself, under the careful guidance of Chef Yang Huang of Buddakan. More

Cook the Book: Edamame Hummus

I was expecting tasty but not mind-blowing, but after whipping a batch of this leaf-green hummus in the food processor, I don't really see much chickpea-based hummus in my future—it was just that good. The edamame has a simple sweetness that plays down the earthy qualities of the roasted garlic and tahini. While chickpea hummus has a tendency to be heavy and pasty, this version is light with a fantastic green freshness. Its versatile flavors work equally well as a sandwich spread or condiment on its own. More

Cook the Book: Miso Tofu Nuggets with Edamame

These Miso Tofu Nuggets with Edamame are perfect bento material—crisp on the outside and creamy on the inside croquettes of tofu mixed with big, umami flavors. The tofu is whipped together with ginger, miso, sesame oil, scallions, and edamame, forming a salty, custardy batter that's dipped in cornstarch then shallow-fried. More

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