Chefs are taking radishes out of the boring garnish category and pickling, grilling and roasting them to create entrees, salads and soups. Learn how three top American chefs are creatively cooking up different radish varieties, from watermelon radishes to daikon.
Executive chef Michael Baccari of Bravo Brasserie in Providence, R.I., has the key to making delectable sea scallops: He pan-sears them, tops the pieces with shallot tarragon cream sauce and serves them over mashed potatoes and wilted spinach.
Elizabeth Basmajian creates more than 70 dishes with roots in the Near East. She makes everything from dips, desserts and sauces to more than a dozen types of pickles. Her recipe for muhammara calls for pomegranate molasses and crushed walnuts.
Executive chef Robert Curry strongly features fresh summer vegetables such as red and yellow tomatoes, haricots verts and avocados in his dishes. Curry also incorporates the flambeau, or French breakfast radish into much of his cooking, touting the gentler and less pungent flavor that the French variety brings to salads.