Community Picks

Editors' Picks — Radishes

September 23, 2010 • 23 Comments

Once again, we want to give a big thanks to all of our volunteer recipe testers for your thoughtful comments and for helping us continue to strengthen our recipe recommendations. You can read each tester's comments by clicking through to the Editors' Picks recipes — the comments are under "Amanda and Merrill's Notes" at the top. And even if the recipe you tested wasn't chosen as an EP, please feel free to leave your testing notes in the recipe's comments section. Constructive criticism is always encouraged!

Congratulations to another great batch of Editors' Picks!

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Comments (23)

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Ozoz_profile

almost 4 years ago Kitchen Butterfly

I'm so glad I have a who slew of radish recipes to make in the coming weeks, especially since I've only ever had them as salad additions. Congrats to all the editors picks - well done and have a great weekend.

Zester_003

almost 4 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

Hirschfield is my funk soul brother when it comes to cooking. We seem to think alike. I just wish that he would stop kicking my butt in these contests, especially in areas like Italian and Spanish that I really know how to wrangle.

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almost 4 years ago thirschfeld

thanks my funkadelic friend, you have brought me around to the Spanish way of eating.

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almost 4 years ago lapadia

I totally agree with Midge's comment re: thirschfeld's photos, as well, thanks for sharing your knowledge, thirschfeld. Will you be going back to teaching (besides what your share here on F52) someday?

Massimo's_deck_reflection_10_27_13

almost 4 years ago lapadia

OH....and congrats to all!

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almost 4 years ago thirschfeld

I don't know lapadia, I a pretty content raising my children and I can honestly say I keep plenty busy trying to raise/grow the food we eat here at home.

Summer_2010_1048

almost 4 years ago Midge

Seriously thirschfeld, you may have missed your calling as a food stylist and/or photographer!

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almost 4 years ago cheese1227

When I showed this to my husband, he said "Wow, your's didn't look like that!" Seriously great photo!

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almost 4 years ago SallyCan

I agree, such a beautiful photo! So, thirschfeld, are you willing to share your photography secrets as well as your cooking ones? What kind of camera, set up, design principles, etc...

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almost 4 years ago thirschfeld

Thank you Midge, in a previous life I was a photographer. Believe it or not the food in my pictures, though, is what arrives at the table hot, well or cold depending on the dish, even here at home. I am a big believer in candid food shots, Christopher Hirsheimer is great at this, Canal House Cooks, like she invented a whole new way of seeing food through the lens. One of my biggest and first influences in plating is Alfred Portale and if you have ever been to the Gotham Bar and Grill, in NYC, you know the food in his cookbooks is exactly the food that arrives at your table. When I was teaching at culinary school I always pushed the students to pay great detail to their plating because usually you see the food just before you smell it.

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almost 4 years ago thirschfeld

Cheese1227 if you want I can upload it to your wonderful recipe and SallyCan you must have been typing when I was last night because I missed your post, but to answer your question I am always willing to share any information I have because I learn a lot from sharing. I am hesitant to talk about cameras because I don't know that much about them since everything went digitial. I have always felt it is more about developing an eye, seeing light, and sometimes just letting things happen. In food photography I think you need to look at your favorite food magazines and look at the pictures and copy them with your own food and photos, although I have seen some horrific food photos in some national food mags lately, and cookbooks are also a good place to look.

Summer_2010_1048

almost 4 years ago Midge

That explains a lot thirschfeld! Hirsheimer's photography is what first drew me to Saveur years ago.

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almost 4 years ago cheese1227

Yes, thirshfeld, I would love for you to upload it to the recipe.

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almost 4 years ago adamnsvetcooking

Great reviews and what a great shot thirschfeld !

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almost 4 years ago Lizthechef

yeah!

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almost 4 years ago thirschfeld

thanks adamnsvetcooking, and cheers to the great reviews

Ozoz_profile

almost 4 years ago Kitchen Butterfly

Thirschfeld - STUNNING composition, perspective and colour. The photo is pretty AMAZING. And yes, I'm shouting!

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almost 4 years ago thirschfeld

thanks to everyone who spent the time to make someone else's recipe. I am always amazed at how quickly these are snapped up by everyone.

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almost 4 years ago Lizthechef

But it's so much fun - I was nervous as a cat when I tested your shrimp/meatloaf. It came out great and I got my husband involved. OK, he only rolled the loaves in foil - but he remembers your recipe and is a Midwestern guy.

Newliztoqueicon-2

almost 4 years ago Lizthechef

Thank you, aargersi! I appreciate the EP...And you always bring a smile to my face with your great comments ;)

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almost 4 years ago aargersi

Abbie is a trusted source on General Cooking.

We loved it - seriously this is the first time I have done anything with radishes other than wash and eat but I will be making this again - so tasty!!!

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks so much for the EP, fiveandspice! So glad you liked the Radish Butter!

Sausage2

almost 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I've been having it on toast everyday for the past week! :)