17 Unique Radish Recipes

Star chef Grant Achatz features pungent mustard three ways in this surprisingly easy side dish, including the nose-tingling condiment, the greens and the seeds.

At Forage in Salt Lake City, Viet Pham and Bowman Brown drizzle a bright citrus vinaigrette over fresh, grilled and sweet-firm sous vide radishes.

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.

Steven Satterfield's restaurant, Miller Union, serves some combination of feta and radishes almost every day. He 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.

Crunchy black nigella seeds have a nutty, peppery flavor.

Katherine Anderson uses radishes from her family's Oxbow Farm for this simple salad, including the Easter egg and French breakfast varieties. She loves to add chopped sugar snap peas to the bowl when they're in season, for a sweet crunch.

Pair with a vibrant rosé.

In this very simple appetizer, 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.

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.

Chef Ludo Lefebvre adores radishes, and he's always looking for new ways to feature them. Here, he turns them into a colorful, spicy salad, served on top of a divine custard that's really a savory panna cotta.

To create an insanely crisp crust for delicate hake fillets, Food & Wine’s Justin Chapple uses Cream of Wheat cereal, an idea inspired by NYC chef Floyd Cardoz.

These zesty pickled radishes make a great accompaniment to rich pâté or rillettes.

Both bright from lime juice and buttery from diced avocado, this salad from Lorena Herrera nicely balances any menu with spicy, smoky, braised or slow-roasted flavors.

The herbed yogurt in this dish from Portland, Oregon chef Joshua McFadden is our new summer staple. Mix up the herbs (we like tarragon, dill and cilantro in here, too) 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.

The thinly sliced oranges layered under this halibut from chef Eli Dahlin play double duty in the recipe: They add a floral, citrusy aroma to the fish, as well as prevent it from sticking to the pan during baking.

Tahini and sesame seeds flavor this quick, refreshing and unexpected salad from F&W’s Kay Chun.

A little Champagne vinegar in the dressing adds punchy flavor to these super easy steaks by F&W’s Justin Chapple.