My F&W
quick save (...)

In the Kitchen with a Watermelon Radish


A watermelon radish that I bought last weekend turned slightly squishy after four days in my refrigerator. Still, determine to use the softball-sized orb, I peeled it to find perfectly crunchy red flesh. Perhaps because of my bad storage, the radish was much too spicy to eat raw, so I decided to cook it without really knowing how to make it delicious. First, I cut the radish into wedges—about the size you’d slice an apple for snacking. Then I stir-fried finely sliced Chinese chives (scallions would be great, too) with minced garlic and ginger until fragrant and added one part soy sauce cut with three parts water. I let the radishes braise until tender, which took about 20 minutes. Not knowing whether to fragrant soy-soaked radish would actually be tasty, I took a tentative bite. Fantastic! Cooking the radish completely mellowed its bite, and with the texture of a poached pear, the radish merely became a vehicle for the super savory flavors in the sauce. Plus, with their deep red glossy flesh, they looked almost like slices of medium-rare duck breast when I arranged them in a fan on my plate, which I’ll keep in mind next time I’m serving dinner to a vegetarian friend.   

You Might Also Like powered by ZergNet
You might also like
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

Congratulations to Mei Lin, winner of Top Chef Season 12.

Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.