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29 Radish Recipes That Bring a Peppery Zing to Meals
Whether crisp in a salad or tender in a stew, radishes have so many places to go.
By Joe Sevier and The Editors of Epicurious
Spicy Tahini Date Salad
Dates, tahini, and chile paste come together in a salad dressing that’s an exquisite combination of sweetness, nuttiness, and heat.
By Nasim Alikhani and Theresa Gambacorta
Sabzi Khordan (Fresh Herb Platter)
Sabzi khordan translates to “herbs for eating,” so… just eat it.
By Naz Deravian
Radishes and Butter Curls
This festive hors d'oeuvre, which appeared in Gourmet’s 1970 Thanksgiving menu, is all about the pairing of peppery radishes and creamy butter.
By The Gourmet Test Kitchen
The Crunchiest Vegetable Salad
A bowl of ice water stops the blanched vegetables from cooking and ensures they stay tender-crisp. The salt in the ice water seasons the veggies and chills them even further.
By Chris Morocco
Salted Salmon
This recipe for salted salmon is excerpted from Maori Murota’s Tokyo Cult Recipes. The method, called shioyaki, can be adapted to fish collars as well.
By Maori Murota
Pulled Mushroom Tacos With Salsa Guille
This recipe lets mushrooms shine, turning them crispy and meaty—almost like carnitas. Top with a creamy, savory peanut butter and serrano salsa.
By Andrea Aliseda
Farmers Market Farro Bowls
Set yourself up for success: The farro, tofu, eggs, dressing, and pickles can all be made up to five days ahead.
By Christina Chaey
Salad Ramen
Fresh ramen noodles become a dreamy throw-together summer meal thanks to a kaleidoscope of crunchy veggies and a tangy pantry-staple dressing.
By Chris Morocco
Shaak-no Sambharo (Quick Pickled Vegetables)
Quick pickled vegetables are welcomed any time of the year. Use fresh produce like cauliflower, carrots, radish, radish pods, or raw turmeric for this preparation.
By Nandita Godbole
Watermelon Salad With Radishes
If your watermelon isn’t very sweet, force it to be savory by adding peppery radishes and a quick vinaigrette. With mint strewn all over, it's super-refreshing.
By Carla Hall
Radishes With Crème Fraîche and Furikake
Furikake, the Japanese seasoning and condiment, comes in many store-bought styles. This streamlined homemade version has just five ingredients and is equally versatile on fish, steamed rice, or roasted vegetables.
By Andy Baraghani
Spring Chicken Dinner Salad
Poaching boneless, skinless chicken breasts in well-salted water yields juicy, flavorful meat that won’t dry out. Crunchy veggies and a punchy Dijon vinaigrette make this hearty salad complete.
By Kat Boytsova
Pantry Dinner Salad With Polenta Croutons
This highly riffable dinner salad features cubes of leftover polenta, tossed in Parmesan, and crisped in a skillet for croutons that are naturally gluten-free, delightfully crunchy on the outside, and warm and creamy on the inside.
By Anna Stockwell
Amazuzuke (Quick Vinegar Pickles)
I serve these pickles like a salad as a side with ramen noodles, gyoza (fried dumplings), or shumai (steamed dumplings), or with a sandwich.
By Sonoko Sakai
Salt-and-Squeeze Slaw
If you make this slaw ahead, the vegetables will continue to soften as they sit and become more like pickles, which isn’t a bad thing at all.
By Chris Morocco
Chicken Thighs With Crunchy Summer Veg
Cooking chicken thighs skin-side down allows the skin to get extra crispy. But why stop the crunch factor there? Pair the chicken with fresh, crunchy summer vegetables.
By Carla Lalli Music
Ginger-Grilled Chicken and Radishes
Boneless chicken thighs marinate in a spicy-sweet mixture of ginger beer, rice vinegar, garlic, and fresh ginger before grilling. Tangy grilled radishes and greens turn this dish into a meal.
By Anna Stockwell
Sumac-Rubbed Lamb with Minty Artichokes
We can't think of a better large-format meat. A leg of lamb is fatty and flavorful, and its size makes it hard to overcook.
By Alison Roman
Ice Water Salad
Set yourself up for a stunning salad by using a mix of multicolored root vegetables, or keep it monochromatic if there’s a single standout at the market.
By Molly Baz