'radish' 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

Raw Root Vegetable Salad From 'Joy of Kosher'

Root vegetables may be most often eaten in the coldest depths of winter, but I actually like them best in early spring. New carrots and radishes are a sweet counterpoint to wintered beets, breathing new life into the tired roots. Add a burst of anise-y fennel and a smattering of chopped nuts, as Jamie Geller does in her new cookbook Joy of Kosher, and you'll have a brilliantly elegant and healthy side dish. More

Raw Root Vegetable Salad From 'Joy of Kosher'

Root vegetables may be most often eaten in the coldest depths of winter, but I actually like them best in early spring. New carrots and radishes are a sweet counterpoint to wintered beets, breathing new life into the tired roots. Add a burst of anise-y fennel and a smattering of chopped nuts, as Jamie Geller does in her new cookbook Joy of Kosher, and you'll have a brilliantly elegant and healthy side dish. More

Vegan: Roasted Carrot Salad With Peanut-Sesame Mole

Ever since tasting the salad of baby carrots with cress, radishes, and mole poblano at Alex Stupak's Empellon, I've been obsessed with the idea of warm (temperature) carrots and warm (flavored) spices. It's one of those combos that just works, with the sweet-savory-spicy-nutty flavor of the mole bolstering the sweet-savory flavor of the carrots. Here's my take on that dish. More

Radish, Enoki, Tangerine, and Avocado Salad From 'Feast'

During the wintertime, I struggle to find inspiration in the root vegetables and super bitter greens of January. That's why love to read recipes like Sarah Copeland's salad of radish, enoki, tangerine, and avocado in her new cookbook, Feast. The salad is little more than those components, artfully arranged on a plate, but the small touches—searing the mushrooms, whisking oil into the tangerine juice for the dressing, scattering a few sprigs of chives on top—make this easy dish memorable enough to serve at a dinner party. More

Radish, Enoki, Tangerine, and Avocado Salad From 'Feast'

During the wintertime, I struggle to find inspiration in the root vegetables and super bitter greens of January. That's why love to read recipes like Sarah Copeland's salad of radish, enoki, tangerine, and avocado in her new cookbook, Feast. The salad is little more than those components, artfully arranged on a plate, but the small touches—searing the mushrooms, whisking oil into the tangerine juice for the dressing, scattering a few sprigs of chives on top—make this easy dish memorable enough to serve at a dinner party. More

Andy Ricker's 'Carrot Cake'

I ate at Andy Ricker's Ping a couple of times right when they opened in 2009. The food was a little hit and miss, but one dish was spot-on every time: the carrot cake. Not to be confused with the American dessert, Ricker's carrot cake is actually made from daikon and rice flour, and is sort of like Southeast Asian gnocchi. The dumpling-like cakes come stir-fried in a slightly sweet soy and garlic sauce, scrambled with eggs, bean sprouts, and cilantro. More

18 Great Chicken Sandwiches in NYC

A really good chicken sandwich can be hard to find; so many are dry or stringy or downright boring. But great chicken—juicy, flavorful, maybe with some crisp skin in the mix—is perfect sandwich fodder. You can't really beat fried chicken on a bun, but it's just as good grilled and stacked with avocado, roasted and slicked with fat...or, well, we'll let this list of chicken sandwich stars speak for itself. More

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