Radish

This recipe is inspired by Gado-gado, a colorful and crunchy Indonesian salad, made with a wide array of raw and cooked vegetables (and sometimes noodles). The dressing is usually peanut-based, but we used cashews. Feel free to try another tender nut such as pistachios or pecans instead.

You can get away with making this foolproof salad recipe with a sharp knife, but a mandoline is the ideal tool.

Potatoes can take a lot of salt. Even though they’re cooked in seasoned liquid, they might need a little more when you toss the dish together.

How to make a simple salad look like the work of a pro.

TBH, you can sub in any raw veg, oil, or cheese you feel like. This salad's a no-brainer.

We highly recommend using more than one type of radish for this salad—it really makes a difference in both texture and presentation.

Rule for straightforward summer grilling: Pair rich, smoky charred meats with crisp, acidic vegetables. This helps refresh the palate between bites.

So you haven't grilled squid before? Now's as good a time as ever.

These pickles are extra salty and crunchy. They’re best paired with fatty cuts of meat but also good to munch on by themselves.

A kicky chile-lime dressing wakes up your weeknight salmon.

Lapsang, a black tea from China, may taste too strong and smoky when you sip it on its own, but it will mellow out as it marinates with the fish.

Which, let's be honest, happens a lot

Mashing peas with the back of a spoon just won’t cut it. Think potato masher + elbow grease if you want to bring out their natural creaminess.

For when you wanna look fancy but have zero time for that.

When you have some herbs threatening to go past their prime in the crisper drawer, preserve them by making herb butter, which just happens to be an excellent landing pad for a perfectly fried egg.

Radishes and butter, ham and mustard. Two classic combos in one delicious appetizer.

Can’t find Japanese pickles? Shave some radishes, carrots, or cucumbers, then toss the slices with a pinch of sugar, a pinch of salt, and a few spoonfuls of rice vinegar. Let sit 5 minutes before using.

Wheels of cucumbers and radishes are nice and all, but smashing them into ragged pieces is way more fun.

The frittata is just a blank canvas—whoa, poetic.

This herby veggie frittata works for breakfast, brunch, lunch, and dinner.

Double the batch of spicy radish pickles from this raw shrimp recipe and use to top sticky ribs, grilled chicken, and fried rice.

This is not a drill.

You’ll probably have some of this deliciousy bacony butter leftover from this recipe, in which case you should probably serve it atop a juicy steak. Obvs.

You can finish this carbonara with other seasonal vegetables, such as shredded brussels sprouts or Napa cabbage. This recipe is from Oberlin, one of the Hot 10, America's Best New Restaurants 2016.