September 9, 2010My friends at Food52 are having a competition this week for the best recipe for radishes, so I bought a flaming red bunch for experimentation. As as we imagine the summer heat waning and hope that Fall is upon us, these tasty little root vegetables could only invoke summer days for me. Sitting on my parents' back porch, quite possibly after having shucked some corn, I can remember eating cold radishes, plucked from a little Pyrex dish of ice water. Nothing fancy, no rosettes, just radishes with their tops and bottoms lopped off. With a dash of salt to tame the hot, ...
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