Radish

Set yourself up for a stunning salad by using a mix of multicolored root vegetables, or keep it monochromatic if there’s a single standout at the market.

Radishes, contrastingly crunchy and peppery to tender and sweet pears, take rather well to modern pickling, the sort that is less about preserving and more about making something to shake other flavors from their shyness.

Shred perfectly cooked chicken thighs, then add the bare bones back to the simmering pot for an ultra-rich stew. Zesty gremolata, chopped bacon, and fresh lemon add even more flavor.

Roast halved sweet potatoes and spiced pork chops on one pan, then top with a lemony yogurt sauce, crispy radishes, and tart pomegranate seeds.

Roasting salmon low and slow yields fish that stays moist and tender even when served chilled. A marinated green bean salad is a perfect crunchy accompaniment.

Salting and squeezing the radishes seasons and crisps them.

This technique is nothing short of amazing—even if you're finicky about your pickles.

Part of what makes this salad so great is the dynamic textures; the cracker-like baked lavash croutons and the crunchy cucumbers and radishes contrast with the creamy feta and soft herbs.

Pounding a skinless, boneless chicken breast to even thickness helps it cook it quickly and evenly. For extra flavor, cook it in rendered chicken fat, then use that same fat to toast croutons for a crispy, delicious topping.

Served with a bright, refreshing radish salad, these salty, sweet, and shatteringly crisp glazed thighs will satisfy all your classic chicken teriyaki cravings.

This gorgeous tumble of carrot ribbons and mixed herbs provides a crunchy, fresh counterpoint to any rich meat main.

Make a double or triple batch of the dashi and freeze in airtight containers to keep for making savory soups on the fly.

This one-pot stew takes its cues from chicken paprikash. Cooking low and slow is the key to getting deep flavor—and ensuring the potatoes are creamy and the chicken is pull-apart tender.

Forget dip: this zesty spiced salt wakes up any sliced raw fruit or veggie—don’t feel limited to the ones listed in the recipe.

This retro-style platter of pickled vegetables and crudités makes a refreshing addition to a decadent holiday dinner table.

Charred scallions add smoky depth to the creamy, double-acid (lemon and rice vinegar) dressing that pulls this salad of store-bought chicken, Bibb lettuce, avocados, and radishes together.

Flavored with store-bought sambal oelek, a spicy Indonesian condiment made with fresh chiles, this spicy stir-fry is fantastic served over a bowl of steamed white rice.

Don’t let the veggies hang out in the vinegar for too long. You want them to stay crunchy!