Why You Should Cook Radishes

Cooking radishes is a simple way to mute their bark and enhance their sweetness. That's because heat degrades many of the compounds responsible for a radish's pungent, peppery flavor and concentrates its natural sugars.

So if you don't think you like radishes, try cooking them. We love radishes braised, baked, and roasted, but we especially love the way sautéing concentrates their subtle sweetness. Here's how to do it.

1. To sauté radishes, first wash and quarter them (if your radishes are less than 1 inch across, you can just halve them).
2. Melt a flavorful fat, such as butter or olive oil, in a skillet to add a bit of richness, as radishes are pretty lean.
3. Then just sauté the radishes (with a bit of salt) in the skillet for about 10 minutes over medium heat, stirring halfway through cooking, until the radish pieces are lightly browned and crisp-tender.

Round red radishes (Cherry Belle or Scarlet Globe are the most common) are harvested in both spring and fall and store well, making them easy to find in markets year-round.

These radishes are best when they are smaller, about 1¼ to 1½ inches in diameter; larger ones may be tough, woody, and hollow. No matter what type of radishes you buy, ones with greens will be fresher.

Sautéed radishes will taste great on their own, but here are a few ingredients and flavor pairings that will make them even better:

• Sautéed Radishes and Scallions with Garlic, Dill, and Capers: Sauté the radishes in butter until they're lightly browned, and then stir in scallions, capers, garlic, and another pat of butter. Some fresh herbs and a spritz of lemon juice add a vibrant finish.
• Crispy Chicken with Sautéed Radishes, Spinach, and Bacon: Sauté the radishes, add spinach and garlic, and then stir in cooked bacon and lemon juice. Serve with chicken cooked in bacon fat.
• Sautéed Radishes with Vadouvan Curry and Almonds: Sauté the radishes in butter until they're browned and nutty, and then stir in earthy-sweet Vadouvan curry powder. For some textural variety and color, cook the radish greens at the end in plenty of butter, and top the dish with chopped toasted almonds.