Radish

Boredom? Never. Try swapping in baby turnips for the radishes and kale or Swiss chard for the mustard greens in this effortless dish.

Radishes are available most of the year—large storage varieties keep well throughout the winter—but smaller, more delicate-tasting radishes are a springtime treat. They're in season in April!

The steak can be marinated a day in advance—in fact, it gets better.

It’s crucial that you render as much fat as possible during the initial cooking for this recipe; you can even let the ribs cool and scrape off the excess before glazing. While the lamb ribs are cooking, start working on the vinaigrette for the radish salad.

Don’t fear the fat; most of it will render, leaving a deliciously crisp browned layer on top.

Cold-brine is just another way of saying pickled. Packing the vegetables separately prevents the colors from bleeding.

You can do anything with radishes—eat them raw, pickled, roasted, and more. Here's how to use 5 different kinds, from French Breakfasts to Easter Eggs

Radishes make a crunchy salsa for this steak taco recipe—or for any other tacos you’re serving this summer.

“Spicy, vibrant watermelon radishes need little more than lemon and herbs to make magic with salty burrata.” –Alison Roman, senior associate food editor

“The contrast of tender radish and crisp bacon is even better with a little cider vinegar.” –Brad Leone, test kitchen manager

“A snappy breakfast radish is the perfect vehicle for this nut and spice blend.” –Claire Saffitz, assistant food editor

“I love peppery radishes with cooling yogurt—so good on grilled chicken or fish.” –Dawn Perry, senior food editor

Gochujang, a hot-sweet Korean chile paste is the secret to this revved-up mayo. Can’t pronounce it? That’s okay: Go with “special spicy creamy sauce” instead.

It might seem fussy to separate the vegetables when pickling, but if they’re combined, the colors will bleed and they won’t be as vibrant.

Crispy shallots are an addictive garnish on this slaw.

The black pepper butter for this grilled steak melts into a rich sauce—and pairs well with the radishes, too.

This satisfying salad is great alongside broiled fish, roast chicken, or a simple steak. To turn into a vegetarian meal, fold in sliced hard-boiled eggs.

There are all kinds of radishes available at the markets in spring--use any shape or color that looks good to you.

Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick sauté with shrimp.