What to CookMiddle Eastern
Roasted Radish and Potato Salad with Black Mustard and Cumin Seed
by Food52
• September 17, 2010
• 3 Comments
This week, A&M are joined by their friend and beloved New York Times food columnist Melissa Clark. Together, they make Roasted Radish and Potato Salad with Black Mustard and Cumin Seed by gingerroot, weigh in on the ongoing cutters vs. burners debate and settle the correct pronunciation of "cumin", once and for all.
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
Comments (3)
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I'd love to be in the kitchen with you ladies but watching these videos every Monday morning (instead of doing the work I should be doing) is almost as nice. Almost, mind you . . . but not quite. Thank you for the wonderful recipes but also for the community you are building!
What a GREAT video and lovely recipe. Cumin is one of my favourite spices and I've never successfully cooked radishes so.....here's to this one which i will be making ASA
Love this video series with guest cooks. Beautifully shot, funny and informative. Thank you! Melissa Clark is one of the finest recipe writers - especially how she takes the reader through her whole process, even when she's not fully satisfied with the first outcome, such as her sour cherry pie. Can't wait to cook from her book.
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