Articles Tagged “radishes”
Radishes -- peppery, perky, and dependable -- are easy to take for granted. They're among the first green vegetables to appear in the spring and one of the last to disappear come winter, so it's easy to pass them up in favor of other more glamorous brassicas, to say nothing of lettuces and nightshades.Read More »
Every week our friends at Real Time Farms feature the top photos of farms, food artisans, and farmers markets shared on their site.
These D'Avignon radishes are ready to be nabbed by a shopper at the Wellfleet Farmers Market in Wellfleet, MA. Click here to see more, and then add a photo of your own - you might be featured here next week!Read More »
Today in Walker's and Addie's lunches, we have lots of crunch and aromatics plus a sweet-tangy dessert.
Tuna and bacon join garlic scapes, celery, radish, and basil in a salad, served on thin slices of brioche with homemade aioli and avocado slices. On the side, sugared strawberries are balanced with crème fraîche.
What's in your lunchbox?Read More »
Congratulations to Kukla whose Crunchy Celery, Radishes and Turnips Salad-Slaw in Blue Cheese Sauce won this week's contest for Your Best Radishes and Turnips!Read More »
See the Radish and Turnip recipes chosen as Community Picks!Read More »
Inspiration for tonight's dinner: weather that simply can't make up its mind.Read More »
"When I don't have much inspiration or if I have a more challenging ingredient, cream cheese is my secret weapon. Kids love cream cheese so it can help soften the blow of flavors like radish or pickled ramps. That's just what I packed here, along with fresh strawberries from the Union Square Greenmarket."
We hope Walker and Addie packed enough to share, because their lunch looks fantastic. What are you having?Read More »
Tuesday was another day of snacking, cooking, and generally having fun on the job in the test kitchen. Here are some highlights of the day's work.Read More »
As Emily Fleischaker points out in this article from Bon Appetit, we go to restaurants to eat food that we can't make at home. And, I'd like to add, because every once in a while you order something that totally reimagines what you thought food was supposed to be. The radishes with butter and salt at the NoMad Hotel are exactly that edge case.
Butter is gently tempered -- melted slowly to stay creamy instead of liquifying -- and liberally salted, then one by one the baby radishes are dipped whole into the butter and left to set. The result solves a dilemma that has faced Francophile radish-and-butter eaters since the dawn of time: how do you make sure you have a little bit of butter with every bite of radish? Problem solved.
Butter-covered radishes...kind of like chocolate-covered strawberries, right? Just for fun, we put the choice between the two "something-covered somethings" up to our staff and got the following results:
Amanda: Please don't ever put chocolate near my strawberries. No wire hangers!
Merrill: Anyone ever tried radishes dipped in chocolate?
Nozlee: I'm 100% in the butter-covered radish camp.
Kristy: Team Radish!!
Peter: I come from a split household. My sweet tooth says strawberries and chocolate but we served radishes and butter at our wedding per my wife's request. Hmmm... has anyone thought of buttering their chocolate?
Jennifer: Second for Team Radish!
Stephanie: Even I'm in the radish camp on this one. And we all know how I feel about chocolate.
Kristen: Sorry, team radish, you New York Elites. Team strawberry FTW -- and we all know how I feel about butter.
Amanda Li: Radish is a vegetable. Therefore, I'm team Choco Strawberry.
Jenny: Isn't this a little like asking, "Would you prefer to lie on a beach and have no one talk to you, or go to a beautiful mountain and have no one talk to you?" Both are great, but totally different.
We're not really sure who the winner is here, but I think the Jenny-ism says it all.
You *Can* Judge a Radish by Its Cover from Bon AppetitRead More »
A week's worth of colorful and crisp radish recipes.Read More »