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 ...

On this week's episode of Mad Genius, Food & Wine Culinary Director-at-Large Justin Chapple prepares Radish Tartines with Green Butter, which use radishes and Japanese turnips in two ways.

Test-tube and animal research of radish green extracts showed that they could play a role in reducing memory loss and protecting the lung tissues against oxidative stress and damage. However ...

Squeeze between paper towels to remove extra moisture. Combine the radish, green garlic, and green onions in a small mixing bowl. Stir in the yogurt or sour cream, salt, mint leaves, and radish ...

They’ll also bring an unexpected crunch to a sour cream-based potato salad or even a simple spring green salad spiked with fresh herbs and English peas. Radish greens shouldn’t be ignored ...

Simple, fresh and brightly flavoured, these open-faced sandwiches pack the crunch and heat of radish. Adapted from Le Pain Quotidien by Alain Coumont.

1. Trim the green tops from the radishes and rinse them well, discarding any that are discolored or wilted. Blanch in a 1-quart saucepan full of rapidly boiling salted water just until they are ...

The green meat radish is an heirloom variety, believed to be a relative of the Chinese Green Radish known as Chinese Green Luobo. It is unique in its colouring; green towards the stem and leaves ...

Blend radishes and their blanched tops with buttermilk, green onions and a little garlic and you’ve got a soup that’s tart and spicy with bits of crunch. Float thinly sliced radishes on top ...

This breakfast-for-dinner is a great way to use extra vegetables you might have. You can substitute almost any nonstarchy vegetable for the green beans and radishes.

Here, I’ve used the more familiar red radishes in a delicious saute with peas, dill and chives. They also are used in a colorful condiment salad with green onions and Swiss cheese. The final ...

That’s when I turn to a Taiwanese classic. Radish green stir-fry, Xue Li Hong (雪梨紅), is eaten all over Taiwan in restaurants and night markets. While admittedly not as popular as beloved ...