Radish
Greek Salad Pita Sandwiches
By Kristen Williams
King Oyster Mushrooms with Pistachio Purée
Chefs will tell you that sometimes inspiration comes from the exalted—but just as often by chance. "I was shopping for porcini mushrooms at a restaurant-supply store and saw a bag of king oyster mushrooms sitting next to a package of some amazing pistachios," says Chang, though this sophisticated dish would never give away its accidental origins.
By David Chang
Celery Root, Radish, and Watercress Salad with Mustard Seed Dressing
This satisfying fall salad uses familiar ingredients in unexpected ways.
By Jill Silverman Hough
Cheddar Horseradish Spread
By Paul Grimes
Roasted Zucchini and Radishes
Radishes, when roasted, lose their bite and perfectly complement the mellow sweetness of cooked zucchini.
Mâche, Frisée, and Radish Salad with Mustard Vinaigrette
Veal in Switzerland often presupposes sauerkraut, but we prefer a lighter take. With crunchy radishes and bitter frisée, this salad brings its vinegar note in the form of a spicy mustard dressing.
Radish-Cabbage Coleslaw
Fresh radishes (plentiful at the market this time of year) add color and crunch to this slightly sweet vinaigrette-based slaw.
Frisée and Bibb Lettuce with Radishes and Spring Onions
Radishes are in their prime right now. If you can find the small French Breakfast or Easter Egg varieties, just trim them and keep them whole, rather than slicing them.
Spring onions, immature onions harvested before their bulbs grow large, are available in farmers' markets at this time of year. If you can't find them, scallions make a fine substitute.
By Tracey Seaman
Pea Salad with Radishes and Feta Cheese
By Molly Stevens
Lemon- and Garlic-Roasted Chicken with Fava Beans, Radishes, and Pecorino
This recipe was created by chef Ryan Hardy of the Little Nell in Aspen, Colorado. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.
By Ryan Hardy
Butter Lettuce and Radish Salad with Lemon-Garlic Vinaigrette
By Suzanne Tracht and Adeena Sussman
White Radish Salad
Rettichsalat
The large white radish is an indispensable ingredient of a typical Bavarian Brotzeit (hearty snack), which many outdoor beer gardens still allow their patrons to bring along. For that occasion, the radish is simply cut into very thin slices and sprinkled with a bit of salt. Here is the recipe for radish salad, a Bavarian classic that requires minimum preparation.
By Nadia Hassani
Japanese Cucumber Salad with Miso Dressing
Imrov: Use fresh lemon juice instead of yuzu juice; try English hothouse cucumbers in place of the Japanese variety.
Bresaola Carpaccio with Gribiche Vinaigrette
Bresaola-a beef lover's prosciutto equivalent-gives this virtually no-cook dish a bright platform with deep flavor.
Green Bean and Radish Salad
Charlotte Fekete of Athens, Georgia writes: "I'm a junior in college, and I'm planning to go to cooking school after graduation. I've already had some experience decorating cakes and working for a caterer, but it was my mom who taught me how to cook. I've also learned a lot from reading magazines and cookbooks."
Marinating the vegetables gives them a lively pickled flavor.
By Charlotte Fekete
Winter Salad with Black Radish, Apple, and Escarole
In winter we use a variety of greens and winter vegetables to make interesting salads that taste fresh, refresh our palates, and aren't trying to reproduce the delicate leafy greens of the summer.
By Peter Hoffman
Shrimp and Nopal Cactus Salad
Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Lake Austin Spa Resort.
As a way of helping you to meet your daily cactus requirements, we offer you this absolutely delicious and completely refreshing salad inspired by the cooking of coastal Mexico. Cactus paddles are available in Latin or Mexican markets.
By Terry Conlan
Garam Masala Deviled Eggs
This take on curried deviled eggs has a more authentic Indian flavor, thanks to the inclusion of mango chutney and garam masala (an aromatic spice blend used in South Asian cooking).
By Kristine Kidd