radish

Fried Egg on Toast with Salted Herb Butter and Radishes recipe | Epicurious.com

herbs

(1 stick) unsalted butter, room temperature, cut into pieces

lemon zest

lemon

kosher salt,

black pepper,

thinly sliced trimmed mixed radishes

bread,

Olive Oil–Basted Fried Eggs

This is a home cook’s take on the short-rib stew the chef Peter Cho serves at Han Oak, the beautiful homestyle Korean restaurant in Portland, Ore., that he runs with his wife, Sun Young Park. It is fragrant and sweet, with deep caramelized flavors that come in part from roasting the meat and vegetables separately before combining them in the braising liquid. Cho fries rice cakes before adding them to the stew, but you can just slide them in plain, if you prefer. Either way, the addition of greens at the end gives the dish an exciting brightness, a zip that many galbijjims lack.

Han Oak Galbijjim

mixed root vegetables,

neutral oil, like canola or vegetable oil

Kosher salt

Asian pears, peeled,

red onion,

garlic,

ginger

chicken stock

Coca-Cola

honey

soy sauce

rice-wine vinegar

gochugaru (Korean chile flakes),

kale,

Korean rice cakes, optional

sesame oil

scallions,

radishes,

Sesame seeds,

Heat oven to 425. Toss the root vegetables in a large bowl with 2 tablespoons of oil, and season with an aggressive amount of salt and pepper. Turn the vegetables onto a sheet pan. Put the short ribs in the same bowl, and toss with 1 tablespoon of oil and a lot of salt and pepper, then put the ribs on another sheet pan, bone sides down. Place both pans in the oven and roast, turning the pans once or twice, until the vegetables are soft and caramelized and the ribs are well browned, approximately 40 minutes. Set the pans aside until ready to use.

While the vegetables and ribs cook, place a large Dutch oven over medium-high heat, and swirl into it the remaining 2 tablespoons of oil. When it shimmers, add the pears, onion, garlic and ginger and cook, stirring occasionally, until they are softened and browning, approximately 15 minutes.

Turn heat to high, add the stock, Coca-Cola, honey, soy sauce, rice-wine vinegar and gochugaru, and bring the mixture to a lively simmer. Cook until pears are tender, approximately 20 minutes. Transfer to a blender or food processor, and purée the sauce until smooth, then return it to the pot.

Add the cooked short ribs and whatever fat has rendered from them to the pot, cover it and cook over medium-low heat for approximately 90 minutes, or until very tender.

When the meat can be flaked from the bone, add the roasted vegetables to the pot, along with the rice cakes. Cook until the vegetables are hot and the rice cakes (if using) are sticky, then add the greens, and stir them around until they have just started to turn tender.

Drizzle with the sesame oil, top with the scallions, radishes and sesame seeds to taste. Serve immediately.

These quick Korean pickles are flavored with rice vinegar, garlic, turmeric, bay leaves, and black peppercorns. The turmeric is the key ingredient for getting that bright yellow color.

Danmuji (Korean Pickled Daikon Radish) Recipe

(355 milliliters) water

(355 milliliters) unseasoned rice vinegar

(100 grams) sugar

(15 grams) kosher salt

turmeric powder

black peppercorns

bay leaves

In a medium saucepan, stir together water, vinegar, sugar, salt, garlic, turmeric, peppercorns, and bay leaves. Bring to a boil over medium-high heat, stirring to ensure that sugar fully dissolves. Remove from heat and add daikon. Press a paper towel directly against the surface of the brine and let cool to room temperature, 1 to 2 hours.

Transfer pickles and brine to an airtight glass container and store in the refrigerator. (The turmeric will stain a plastic container yellow.) Pickles will last about 1 month.

Traditional Napa Cabbage Kimchi recipe | Epicurious.com

coarse sea salt or kosher salt

Water

Napa cabbage, cabbage

ginger root

fish sauce shrimp

Asian radish,

green onions,

Korean chili powder

sugar (optional)

Sesame oil (optional)

Sesame seeds (optional)

Potato, Leek, and Pea Pot Pie with Spinach-Arugula Salad recipe | Epicurious.com

sweet Italian sausage (about 4 links), cut into 1/4" coins

garlic cloves, thinly sliced

all-purpose flour

chicken stock chicken broth

carrots (about 5 1/2 ounces), peeled, cut into 1/4" coins

potatoes

peas,

dill

lemon juice, divided

kosher salt, divided

black pepper, divided

puff pastry,

baby spinach (about 4 ounces)

baby arugula (about 3 ounces)

radishes, thinly sliced

cilantro,

parsley,

almonds

Radishes with Tarragon Beurre Blanc recipe | Epicurious.com

shallot

(6 tablespoons) cold unsalted butter, cut into tablespoons

dry white wine

lemon juice

tarragon

radishes (preferably with tops)

Coarse sea salt

Kale Salad with Brussels Sprouts, Apples, and Hazelnuts recipe | Epicurious.com

hazelnuts (3 ounces)

lemon juice (from 1 large lemon)

Dijon mustard

shallot (about 1 medium)

garlic clove, finely grated

black pepper

olive oil

kale

Brussels sprouts, trimmed, thinly sliced

Mimolette cheese

apple,

radishes, halved, thinly sliced

This vibrant dish is adapted from “Keeping It Simple” (Hardie Grant, 2020), a book of weeknight recipes by the food writer Yasmin Fahr. Miso and ghee are tossed with radishes and rubbed underneath the skin of chicken thighs before both are roasted on the same sheet pan. Fresh scallions, sesame seeds and lime juice provide a bright finish. If you don’t have ghee, regular unsalted butter will do just fine. And if you’ve never had roasted radishes, you’re in for a treat: High heat eliminates the vegetable’s bitterness, coaxes out its sweetness and leaves the lovely pink color behind.

Sheet-Pan Miso Chicken With Radishes and Lime

bone-in, skin-on chicken thighs (about 1 1/2 pounds total)

Kosher salt and black pepper

ghee or unsalted butter,

white miso paste

radishes, halved,

lime,

Black or white sesame seeds,

Heat oven to 450 degrees. Place one rack in the middle of the oven and another about 6 inches from the broiler.

On a large baking sheet, drizzle the chicken all over with 1 tablespoon oil, then season all over with salt and pepper. In a medium bowl, mash together the ghee and miso until combined. Lift up the skin on one chicken thigh, carefully creating a space between the skin and meat, and place about 1/2 teaspoon miso-ghee mixture inside. Close the pocket, then lightly press on top of the skin to spread it around. Repeat with remaining chicken thighs, adding 1/2 teaspoon miso-ghee mixture to each. Massage another 1 1/2 teaspoons mixture all over the chicken, leaving about 1 teaspoon miso-ghee mixture remaining in the bowl.

Arrange the chicken skin-side up, evenly spaced apart, and roast on the middle rack for 15 minutes.

In the same mixing bowl, toss the radishes with the remaining miso-ghee mixture and the remaining 1 tablespoon oil. Season with salt and pepper.

After the chicken has roasted for 15 minutes, scatter the radishes around the chicken and cook until radishes are tender and lightly browned and chicken is cooked through (the temperature in the thickest part of the thigh should reach 165 degrees), another 10 to 15 minutes.

If the chicken skin is not as browned as you’d like, broil on the rack near the broiler until the skin is crispy and golden, 1 to 2 minutes.

Squeeze the lime juice over chicken and radishes, then garnish with the scallions and sesame seeds, if using. Divide among plates and serve.

Shaved Root Vegetable Salad recipe | Epicurious.com

hazelnuts, divided

orange juice

vegetable oil

hazelnut oil

salt and black pepper

red beet, peeled

golden beet, peeled

turnip,

carrot, peeled

radishes, trimmed

(loosely packed) flat-leaf parsley

Even when roasted at a high temperature, cauliflower takes time to get properly charred and crispy around the edges. Don’t worry if it shrinks a lot—the flavor will be that much more concentrated.

Cauliflower Tacos

green chile (such as serrano), finely grated

butter

lime juice

garlic cloves, finely grated

cumin

smoked paprika

cauliflower,

6"-diameter corn tortillas

white onion, thinly sliced

Sliced avocado, sliced radishes, cilantro leaves

Even when roasted at a high temperature, cauliflower takes time to get properly charred and crispy around the edges. Don’t worry if it shrinks a lot—the flavor will be that much more concentrated. This recipe is part of the 2020 Healthyish Feel Good Food Plan, a ten-day headstart toward eating well all year long.

Bon Appétit

Using a fork, mix chile, garlic, cashew butter, lime juice, and 3 Tbsp. water in a small bowl to combine; season with salt. Set aside.

Place a rack in lowest position; preheat oven to 450°. Stir garlic, oil, cumin, and paprika in a small bowl to combine. Arrange cauliflower on a rimmed baking sheet and pour spiced oil over. Season with salt and toss to evenly coat cauliflower. Roast, undisturbed, until dark brown and crisp on the bottom, 15–20 minutes. Remove from oven and turn florets over. Continue to roast until second side is dark brown and crisp, 15–20 minutes longer.

Heat a large skillet over medium-high. Working in batches, toast tortillas in a single layer, turning halfway through, until warmed through, about 1 minute total. Transfer to plates.

Spread each tortilla with some reserved sauce; top with cauliflower. Garnish with onion, avocado, radishes, and cilantro. Serve with lime wedges for squeezing over.

Some of us still have nightmares about bad puréed black bean soups that were once a “thing.” Creamy puréed pinto beans, chiles, and lots of mix-ins set this soup on the right path.

Smooth and Spicy Pinto Bean Soup

yellow onion, sliced

garlic cloves, sliced

fennel seeds

chicken broth

ancho, guajillo, or New Mexico chiles, stemmed, seeds removed

pinto beans, drained

Kosher salt, freshly ground pepper

chicken (optional), corn chips,

red radishes, very thinly sliced

½ small white onion, very thinly sliced

cotija cheese (for serving)

Heat oil in a large saucepan over medium-high. Cook yellow onion, stirring often, until very tender and just beginning to brown, 6–8 minutes. Add garlic and cook, stirring, until very fragrant, about 3 minutes. Add cumin and fennel and cook, stirring, until fragrant, about 1 minute. Add chicken broth and chiles and bring to a simmer. Cover and cook, maintaining a gentle simmer, until chiles are rehydrated and very soft, 25–35 minutes.

Pour soup into a blender (reserving saucepan) and add beans. Carefully purée until smooth. Return soup to saucepan and bring to a simmer over medium heat. Season with salt and pepper. Stir in chicken, if using.

Place corn chips in serving bowls and top with stew. Lay avocado on top, if using. Add a dollop yogurt, then top with radishes and white onion. Sprinkle with cotija.

Crisp, peppery radishes take center stage in this fresh limey Salvadoran salsa.

Hanger Steak With Chimol

Vegetable oil (for grill)

limes

red onion, thinly sliced

serrano chiles, thinly sliced, seeds removed if desired

torn cilantro leaves

extra-virgin olive oil

1¼-lb. hanger steak,

Worcestershire sauce and warmed tortillas (for serving)

“If you’re eating at Mercado Central in El Salvador, you’ll likely get your steak with a side of chimol,” says chef Anthony Salguero of Popoca in Oakland. “Chimol is basically a radish pico de gallo. The combination of radish and chile delivers two kinds of heat: The radish gives that peppery, nose-clearing spice while the chile gets your tongue tingling. Crunchy, spicy, and acidic, it’s exactly what you want with steak.” And you’ll also want Worcestershire sauce. “In El Salvador, Worcestershire sauce—or salsa inglesa as it’s called there—is everywhere,” says Salguero. “It’s always on the table when you’re eating hanger steak.”

Prepare a grill for medium-high heat; oil grate with vegetable oil. Toss lime juice, red onion, chiles, garlic, radishes, and cilantro in a medium bowl. Season generously with salt and pepper. Stir in ¼ cup olive oil. Let chimol sit at room temperature while the steak cooks.

Season steak with salt and pepper, then rub all over with remaining 1 Tbsp. olive oil. Grill, turning occasionally, until deeply browned on the outside and cooked to desired doneness, 8–12 minutes for medium-rare. Transfer to a cutting board and generously drizzle with Worcestershire sauce. Let sit 5 minutes before thinly slicing.

Serve steak with chimol, tortillas, and more Worcestershire sauce.

This irresistible chicken milanesa recipe featuring a matchup of crispy and creamy releases more dopamine than a bag of Cheetos.

Chicken Milanesa with Ranch Sauce

mayonnaise

crème fraîche

buttermilk

parsley

Maggi seasoning sauce (can swap with soy sauce)

garlic powder

onion powder

eggs, room temperature

panko (Japanese breadcrumbs)

skinless, boneless chicken breasts, pounded ¼ inch thick

½ English hothouse cucumber, thinly sliced lengthwise

red radishes, trimmed, sliced

white vinegar

sugar

Aleppo-style pepper (for serving)

This irresistible matchup of crispy and creamy releases more dopamine than a bag of Cheetos.

Whisk mayonnaise, crème fraîche, buttermilk, parsley, lemon juice, Maggi, garlic powder, onion powder, and ½ tsp. pepper in a medium bowl to combine. Season sauce with salt.

Place flour in a shallow bowl. Lightly beat eggs in another shallow bowl to blend. Place panko in a third shallow bowl; season all three with salt and black pepper. Working one at a time, season cutlets with salt and pepper, then dredge in flour, shaking off excess. Transfer to bowl with egg and turn to coat, letting excess drip off. Coat with panko, pressing to adhere.

Heat oil in a large skillet over medium. Working in 2 batches, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 2 minutes per side. Transfer to a wire rack; season with salt.

Toss cucumber, radishes, vinegar, sugar, and a pinch of salt in a medium bowl to combine; taste and adjust seasoning with more vinegar, sugar and/or salt as needed.

Drizzle cutlets with sauce, top with vegetables, then drizzle with a little more sauce. Sprinkle with Aleppo-style pepper.

This is an overstuffed, saucy little sandwich, but our pita trick in this recipe ensures that the pocket won’t implode while you’re eating it.

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