Sauteed Radishes with Mint

September 17, 2010 • 6 Comments

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In the video below, A&M are joined by their friend and beloved New York Times food columnist Melissa Clark. The three make liahuber's Sauteed Radishes with Mint, which Melissa heroically flips by hand while A&M look on from a safe distance (they're burners).

This week's videos were once again shot and edited by filmmaker Elena Parker. For more of the delightful Melissa Clark, follow her on Twitter @goodappetite and pick up a copy of her just-released cookbook In the Kitchen with A Good Appetite!

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Comments (6)


about 4 years ago CWCBeth

This sounds soo yummy ! Can't wait to try it !



about 4 years ago Kitchen Butterfly

I've never successfully cooked radishes so I'm so looking forward to trying this, especially with my garden mint. Congrats


about 4 years ago mariaraynal

Love this video -- I felt like I was in the kitchen with the three of you. Melissa, really looking forward to reading your book. And liahuber, great to see this terrific recipe as a finalist!


about 4 years ago liahuber

How fun! Yes, the oil raises the burning point on the butter, so I like to use a combo of both. And as you guys saw, it lets you get it nice and hot for a quick brown, so the radishes are still nice and crisp-tender in the center. Loved Melissa's comment that this is, essentially, a riff on radishes with butter and salt. I hadn't thought of it that way, but it's so true!


about 4 years ago Lizthechef

Gosh, wonderful to see you, Melissa. I'm a HUGE fan of you and your recipes!


about 4 years ago monkeymom

How cool to see Melissa Clark! I love her seared radish crostini recipe from the NY Times. The perfect guest hostess for radishes in my book!