Your instinct, like mine, might be to pull out the mandoline and slice a couple of radishes into the salad bowl and leave your devotion to radishes there—a low commitment, but a satisfyingly crunchy one. But we do radishes a disservice when we stop there: Their cool wateriness and crispness and always-unexpected spiciness deserve to play in other recipes—as do cooked radishes (yes, cooked), as well as their pleasantly bitter leaves.
Set aside a couple of your radishes for salad—and then use the rest of the bunch nose-to-tail in these 12 recipes:
How do you cook with radishes (aside from slicing them directly into the salad bowl)? Share your ideas in the comments.