Radish

When it comes to flavoring, most recipes keep couscous firmly planted in the Mediterranean. But because of its mild flavor and versatility, couscous has tempted me to embark on taste adventures further afield. In this visually striking salad, couscous is flecked with another easily prepared ingredient: arame, an elegant, jet-black mildly briny sea vegetable used in Japanese cooking. Arame is ready to eat after a brief soak in water. Asian seasonings integrate the couscous in a memorable way. Use a food processor to chop the carrots and radishes while the couscous is steeping. Serve the salad on a bed of watercress, garnished with some cherry tomatoes or sliced kumquats.

This recipe calls for aged Sherry (instead of vinegar), which gives the dressing an added kick.

This recipe makes enough salad for a picnic in the park, or to pack in your lunch all week.

The dip gets better the longer it sits, so make it a day ahead.

Rosemary does something splendid for chicken livers, and using sprigs of the herb as skewers perfumes the livers while they cook gently in butter. The unexpected bite of peppery radishes is a stroke of genius—thinly sliced, then tossed quickly in the pan butter and lemon juice, they help offset the richness of the dish.

Like it or not, cucumbers and radishes have become virtually seasonless. Here, they provide a lively, refreshing counterpoint to the meal's overall richness. What's more, the whole dish can be put together in mere minutes.

Radishes become lusciously tender and mild when braised with butter. Mustard sauce restores just the right amount of sharpness to complement the full, meaty flavor of quick-cooking skirt steak.

A springy take on Niçoise salad, with radishes and asparagus in place of tomatoes and haricots verts.

A lovely taste of spring.

Just two additions—citrus zest in the dressing and toasted pine nuts—transform this simple salad into something memorable.

It's the classic brunch dish—in salad form. Frisée, edamame, radishes, and red onions are sprinkled with prosciutto, then topped with a poached egg and hollandaise.

Frozen puff pastry makes a quick and easy crust for this modern take on pizza.

A mandoline or V-slicer makes quick work of slicing the radishes.

Wash the salad greens in a large bowl of cold water. Handle them gently to avoid bruising.

Rillettes—a spread made from meat or fish that's traditionally cooked in fat—is a fitting way to kick off Christmas dinner. This lighter take still feels indulgent but comes together quickly.

Crisp disks of two kinds of radishes taste clean and sweet in this Japanese- and Korean-influenced pickle.

Topping Napa cabbage and radishes with a distinctively tangy dressing results in a salad that's as lively as it is simple.