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.
'radishes' on Serious Eats
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.
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".
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.
The perfect party sandwich, this stacked egg salad, salmon, and radish sandwich is assembled as a large loaf then sliced into individual servings.
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.
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...
Crunchy, bright and just slightly sharp, daikon makes an amazingly tasty pickle.
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.
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.
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.
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.
Radishes and arugula are two of my go-to salad ingredients—their shared pepperiness always makes for a bright and biting combination that cuts through any rich, fatty flavors in the rest of the meal. The trouble is that when you are dealing with flavors as strong as these, a mustard- or lemon juice-based vinaigrette is sometimes too abrasive resulting in a palate-killing salad. The mother-and-daughter Ortega team (Simone and Inés) have solved the problem by creating a dressing that uses cool and creamy yogurt in place of oil to dress these spicy components.
Here’s another one of those green bean dishes I’m so fond of, and yet another pick adapted from Saveur. But what caught my eye wasn’t necessarily either of those two things: It was the honey. I got so sidetracked with...