Appears in Cook's Illustrated March/April 2021
Our guide to selecting and cooking these roots (and their greens), whether you want to enjoy them peppery and crisp or juicy-sweet and tender.
WHY THIS RECIPE WORKS
Here's a simple introduction to the mellow, sweet flavor of cooked radishes. Heat concentrates the natural sugars in radishes while downplaying many of the compounds responsible for radishes’ pungent, peppery flavor. We started by cooking q...