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ideas radish recipes
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(98)
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Like fried lemon and radish salad and farmers market farro bowls.
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Start off a holiday meal in the freshest way possible: With crunchy radishes dipped in olive oil and then into flavorful herbed salt.
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Dead simple and highly visual, this is a fun spin on the classic radish-and-butter pairing.
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When I was a kid, my sister and I would make a platter of these after school and eat them while watching The Brady Bunch and Gilligan's Island. To this day, I can tell you the plot of any episode just by watching the first two seconds. I can also still eat a whole platter of these. Granted, they're nothing fancy, but they're always the first things to go. Try them when you're inviting a few friends over for beer on a hot summer's day.
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“I love peppery radishes with cooling yogurt—so good on grilled chicken or fish.” –Dawn Perry, senior food editor
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This DIY furikake is just five ingredients and you can use it on nearly everything.
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We used a combination of French breakfast, white icicle, and pink beauty radishes, but you can use any variety you’d like. When the weather is hot, sprinkle radishes with crushed ice before serving to keep them crisp.
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Dunk cucumbers in this radish yogurt for a satisfying snack or starter. Or spoon some on a plate, throw a fried egg on top, and call it breakfast.
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“A snappy breakfast radish is the perfect vehicle for this nut and spice blend.” –Claire Saffitz, assistant food editor
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(3.3)
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Mandolines were made for recipes like this; even slices will make this simple salad look like the work of a pro.
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There are all kinds of radishes available at the markets in spring--use any shape or color that looks good to you.
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(4.14)
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Salting the radishes keeps them crunchy, and keeps the yogurt dip from turning pink.
Articles
(36)
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This Taiwanese recipe puts those springtime radish leaves to good use.
Michelle Tchea
Rochelle Bilow
Restaurants
Three ways in which chefs are cooking (or not cooking) this little red root
Matt Duckor
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Radishes are good, but are they the best vegetable ever? One editor says yes—and wants to prove it to you.
Rochelle Bilow
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How an appetizer at chef Daniel Humm's NYC hotspot NoMad made me feel like a jerk
Emily Fleischaker
Videos
(92)
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Spice up your crudités game with bright and crunchy radishes dipped in savory bacon-butter.
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Two for one: Spooning spiced butter over steak flavors the meat while building a nuanced sauce.
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Make something delicious with all your leftovers!
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We show you how to make a Saffron Brittle!
Read more: 29 Persian Recipes for Holidays and Everyday
Read more: 29 Persian Recipes for Holidays and Everyday
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Join Chris Morocco in his home kitchen as he makes potato rosti. Shredding and squeezing out potatoes, just like when making latkes, helps create a supremely crisp rosti that serves as a base for eggs and dressed greens. An oven finish means there’s no flipping required, keeping this dish nice and simple.
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BA editor Allie Lewis Clapp and Fany Gerson, author of the definitive ice pop “cookbook,” Paletas, show how to make your own ice pops, going heavy on the fresh seasonal fruit, light on the sweetener, and adding a touch of salt to heighten the whole thing.