Ever wondered what to do with those long, white daikon roots you see at the market, besides making a slaw or matchsticking them for banh mi? Our friends at Serious Eats have a killer recipe for braised daikon that we'd love to make for dinner tonight. Cut into inch-thick rounds and simmered for an hour, daikon holds its shape perfectly but becomes meltingly tender.
Finished with bok choy and edamame for a touch of green, it'd be perfect with a bowl of rice. How do you like to cook with daikon?
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