- Radish and Chive Salad by cheese1227, (tested and photographed by thirschfeld)
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!
- Editors' Picks for Book 2 Week 2
- Abendbrot mit Rettich
- Radish Butter
- Radish Spread with Fresh Herbs
- CSA Radish Soup with Potatoes, Turnips and Pink Peppercorn
- Radish and Herb Salad with Sungold Tomatoes and Strawberries
- Pan Bagnat with Radish and Tuna
- Radish and Chive Salad
- Radish Truffle Butter
- Sardine, Avocado and Radish Salad with Upland Cress
- Radish & Herb Butter Roll
- Radish Pickles
- Zucchini Radish Latkes
- Radish & Cucumber Salad
- Radishes and Greens with Pasta
- Radish and Basil Pesto
Written by: Food52
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23 Comments
Kitchen B.
September 24, 2010
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.
pierino
September 24, 2010
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.
thirschfeld
September 24, 2010
thanks my funkadelic friend, you have brought me around to the Spanish way of eating.
lapadia
September 23, 2010
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?
thirschfeld
September 24, 2010
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.
Midge
September 23, 2010
Seriously thirschfeld, you may have missed your calling as a food stylist and/or photographer!
cheese1227
September 23, 2010
When I showed this to my husband, he said "Wow, your's didn't look like that!" Seriously great photo!
SallyCan
September 23, 2010
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...
thirschfeld
September 23, 2010
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.
thirschfeld
September 24, 2010
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.
Midge
September 24, 2010
That explains a lot thirschfeld! Hirsheimer's photography is what first drew me to Saveur years ago.
adamnsvetcooking
September 23, 2010
Great reviews and what a great shot thirschfeld !
Kitchen B.
September 24, 2010
Thirschfeld - STUNNING composition, perspective and colour. The photo is pretty AMAZING. And yes, I'm shouting!
thirschfeld
September 23, 2010
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.
Lizthechef
September 23, 2010
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.
Lizthechef
September 23, 2010
Thank you, aargersi! I appreciate the EP...And you always bring a smile to my face with your great comments ;)
aargersi
September 24, 2010
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!!!
mrslarkin
September 23, 2010
Thanks so much for the EP, fiveandspice! So glad you liked the Radish Butter!
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