Vegetables Root Vegetables Radish 19 Unique Radish Recipes By Food & Wine Editors Updated on September 7, 2022 Share Tweet Pin Email Trending Videos Photo: Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner Crisp, vibrant radishes can do a whole lot more than passively rest on top of salad. Raw, they can easily be promoted to salad's lead ingredient, as in Thai-Style Radish and Watermelon Salad, or be featured on eye-catching toasts, like in Purple Daikon Coconut Yogurt Toast with Peanut Salsa. For cooked preparations, they can be braised, roasted, or sautéed, with or without their leafy green tops. Radishes are wonderful no matter which way you slice — or cook! — them. Enjoy a variety here. 01 of 19 Honey Mustard-Braised Radishes and Mustard Greens © Michael Turek Star chef Grant Achatz features pungent mustard three ways in this surprisingly easy radish side dish, including the nose-tingling condiment, the greens, and the seeds. Get the Recipe 02 of 19 Purple Daikon Coconut Yogurt Toast with Peanut Salsa Photo by Sarah Crowder / Food Styling by Chandra Ram Thick coconut yogurt, peppery purple daikon radish, and a chile-lime peanut salsa come together for this savory yogurt toast created by Filipino-American chef Woldy Reyes. He advises using a thick coconut yogurt for this recipe; if yours is too thin, spoon it into a piece of cheesecloth and let it drain over a bowl for a couple of hours to thicken. Get the Recipe 03 of 19 Snap Pea-Radish Salad with Herbed Yogurt © Con Poulos The herbed yogurt in this dish from Portland, Oregon chef Joshua McFadden is a summer staple. Change up the herbs (we like tarragon, dill, and cilantro as a variation) or add in some minced shallot or chopped pickled ramps leftover from spring. The recipe is incredibly versatile — any peak-season summer produce will work. Get the Recipe 04 of 19 Roasted Radishes with Radish Greens © JOHN KERNICK Chef Gerard Craft came up with this clever recipe one year when his local farmer had an abundance of radishes. Craft tried roasting them. The result: warm, crisp-tender radishes with delightfully bitter greens, which he finishes with butter and lemon. Get the Recipe 05 of 19 Feta and Radish Toasts © John Kernick Chef Steven Satterfield says you can use any assortment of radishes for these toasts, like watermelon, pink beauty, cherry belle, or d'Avignon. If you slice the radishes ahead of time, keep them in a bowl of ice water, which makes them extra cold and crispy. Get the Recipe 06 of 19 Kale Pad Thai with Daikon Radish © Anya Kassoff All of the beloved flavors and textures of pad thai are preserved in this dish, but as a bonus it's packed with greens and fresh herbs. Soft rice noodles are combined with crunchy fresh daikon strips for an interesting twist. Get the Recipe 07 of 19 Summer Radishes with Chèvre, Nori, and Smoked Salt © Anna Williams In this very simple appetizer, chef Jeremy Fox combines slivers of nori with bits of goat cheese — a clever, tantalizing mix of salty and creamy — then serves the dish with radishes and a sprinkle of smoked salt. Get the Recipe 08 of 19 Fresh Ricotta and Radish Crostini © John Kernick Homemade ricotta cheese is completely delicious and unbelievably easy to prepare — all it takes is milk, lemon juice, and a little heat. Chef Paul Kahan spreads it on crostini, then adds a few slices of pretty red radish and a sprinkling of pepper. Get the Recipe 09 of 19 Crusted Hake with Radishes and Turnips © John Kernick To create an incredibly crisp crust for delicate hake fillets, Food & Wine Culinary Director at Large Justin Chapple uses Cream of Wheat cereal, an idea inspired by the late NYC chef Floyd Cardoz. Get the Recipe 10 of 19 Spicy Quick-Pickled Radishes © Con Poulos These zesty pickled radishes make a great accompaniment to rich pâté or rillettes. They get their kick from chiles de árbol. Get the Recipe 11 of 19 Grilled Rib Eye Steaks with Apple-Radish Vinaigrette © Eva Kolenko A little Champagne vinegar in the dressing adds punchy flavor to these super easy steaks. The dish comes together in only 30 minutes from just five ingredients, plus salt and pepper. Get the Recipe 12 of 19 Radish Tartines with Green Butter Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner These radish and turnip-topped tartines are a great way to use up radishes and turnips with their greens attached. The radish and turnip greens whipped with sweet butter, garlic, and lemon zest create a delicious, silky spread for the tartines, while the spicy, paper-thin radishes and turnips make the perfect topping. Finished with crunchy sea salt, these are a great appetizer or light lunch. Get the Recipe 13 of 19 Spaghetti with Radish Greens Pesto © Con Poulos Radish greens make a super-fresh, flavorful pesto. You can also use beet or turnip greens. Garnish the dish with roasted pumpkin seeds and freshly grated Parmigiano-Reggiano cheese and serve with a lively medium-bodied white wine. Get the Recipe 14 of 19 Thai-Style Radish and Watermelon Salad © Michael Turek According to Top Chef judge Tom Colicchio, "Radishes are the unsung heroes of the vegetable world." He has been passionate about them ever since he was a kid in Elizabeth, New Jersey, where he'd pick them from his grandfather's small garden. "Radishes add texture, spice, and color," he says. Here, he tosses them with watermelon, chiles, and a fish sauce dressing for a refreshing salad. Get the Recipe 15 of 19 Raw Corn and Radish Salad with Spicy Lime Dressing © Tina Rupp Food writer and editor Nick Fauchald rarely cooks fresh corn in the summer because it's so much better straight off the cob. Here, he tosses sweet, fresh corn kernels (preferably picked that day) with radishes and a puckery lime dressing flavored with jalapeños and honey. Get the Recipe 16 of 19 Smoked Trout with Roasted Radishes and Fennel–Stone Fruit Salad Photo by Jennifer Causey / Food Styling by Torie Cox / Prop Styling by Christine Keely At Racines in New York City, chef Diego Moya served confit trout with an almond oil, apricot kernel vinegar, and honey vinaigrette with tart underripe peaches. This homage leans on store-bought smoked trout and aged sherry vinegar for a weeknight-friendly dish. Get the Recipe 17 of 19 Sautéed Radishes with Orange Butter © Con Poulos Celebrity chef Emeril Lagasse sautés radishes and their greens with bacon, shallots, and orange juice until they're perfectly crisp-tender. Get the Recipe 18 of 19 Snap Pea and Radish Salad with Tahini Dressing © Nicole Franzen Tahini and sesame seeds flavor this quick, refreshing, and unexpected salad. Get the Recipe 19 of 19 Radishes with Seaweed-Matcha Butter © Con Poulos It's worth finding cultured butter to make chefs-restaurateurs Jeremiah Stone and Fabián von Hauske's riff on the classic French appetizer; it's slightly tangy and high in butterfat. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit