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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.
Kimchi Butter
A simple compound butter flavored with kimchi. Use it on grilled meat, vegetables, or seafood.
Roasted Radishes with Tarragon Vinaigrette
Vibrantly-colored and delicately-flavored, Roasted Radishes with Tarragon Vinaigrette are a great side dish to welcome Spring.
Radish-Top Pasta from 'The French Market Cookbook'
I'm one of those people who buys root vegetables with the leaves intact with the intent to cook them up as kind of a "freebie." But most of the time I forget about the greens for a couple of days, and then by the time I get around to using them, they've all but shriveled up. Recipes like this super-quick radish-top pasta from Clotilde Dusoulier's new book, The French Market Cookbook, however, encourage me to change my ways.
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Fall Harvest Salad With Roasted Brassicas, Fingerlings, and Radishes
A fancy Thanksgiving salad that won't add to your holiday stress. Made with roasted brassicas, potatoes, radishes, and sunchokes plus frisee and radicchio, this dish can be prepped ahead with no loss in quality. Plus, it hardly wilts once dressed!
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Parsley-Shallot Butter From 'Prune'
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Herbed Cucumber Radish Tea Sandwiches
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...
Spicy, crisp radishes pair perfectly with creamy, fatty butter. These three compound butters stick to the classic combo while introducing playful new flavors to spice things up.
Serve With
Lemon-Rosemary Roasted Chicken with Crispy Potatoes
Lemon and rosemary chicken creates a flavorful pan juice to spoon over roasted carrots and crunchy roasted russet potatoes.
Sunday Supper: Lemon Roast Chicken with Herb Potatoes
Roast chickens are a simple and satisfying meal anytime, and the smell of it roasting on a Sunday evening can set a positive tone for the whole week ahead. Squeezing lemon juice over the body of the bird helps to not only season the final product, but can also help crisp the skin. And roasting the potatoes in the pan with the bird gives the potatoes a nice dose of chicken fat to roast in.
Dinner Tonight: Garlic-Roasted Chicken with Carrots and Parsnips
If you buy split chicken breasts with the bone in and skin still on, they can be wonderfully flavorful, especially in recipes like this one from Jennifer Rubell's Real Life Entertaining where they're roasted with carrots, parsnips, and two entire heads of garlic. The chicken-y juices and fat from the skin give the vegetables incredible flavor, while the garlic aroma permeates the entire dish.
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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
Chicken Paillard
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