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    Mar 21, 2013 |Story| Baltimore Sun

  1. Baltimore Watercolor Society visits Columbia

    When there are 41 artists in the same exhibit, you can expect to see considerable diversity in subject matter and stylistic approach. That's certainly the case for the Baltimore Watercolor Society show at the Columbia Art Center. Some of the artists...

    Tags: Arts and Culture, Arts, Artists

    2. Mar 15, 2013 |Story| RedEye

  2. Cheap date: En Hakkore

    <strong>2 for $30:</strong> En Hakkore
    For RedEye
    2 for $30: En Hakkore 1840 N. Damen Ave. 773-772-9880 I'd love to see the word "fusion" retired from restaurant menus. It gives me unpleasant flashbacks to the late ’90s, when suburban Brazilian-Japanese-American hybrids flung together ingredients...

    Tags: Tacos, Foods and Beverages, Restaurants, Sushi and Sashimi, Lifestyle and Leisure

    3. Mar 15, 2013 |Story| Aberdeen News

  3. Slop pail shuffle

    You can't mess up a vegetable tray, so for special feasts my wife trusts me with the carrots, radishes, green onions, celery and all the rest. It isn't long before the stainless steel sink is half-full of the tailings of carrot tops, radish leaves,...

    Tags: Cheese Corn

    4. Mar 6, 2013 |Story| Chicago Tribune

  4. Repeat performance

    The thermometer is slowly inching up, and there's a little more sunlight every day, and that means one thing to gardeners: It's time to think about seed sowing.
    Special to Tribune Newspapers
    The thermometer is slowly inching up, and there's a little more sunlight every day, and that means one thing to gardeners: It's time to think about seed sowing. With a little planning you can stretch your food budget for an ongoing harvest of fresh,...

    Tags: Kale, Salads, Glencoe, Turnips, Lettuce

    5. Mar 5, 2013 |Story| Baltimore Sun

  5. A guide to Harford County's CSA programs

    While it might be tough to imagine heading out to a local farm for an armful of fresh vegetables when it&rsquo;s still chilly, it&rsquo;s almost that time of year. Harford County farms are gearing up for growing season, and that means it&rsquo;s time to sign up for a Community Supported Agriculture program.
    While it might be tough to imagine heading out to a local farm for an armful of fresh vegetables when it’s still chilly, it’s almost that time of year. Harford County farms are gearing up for growing season, and that means it’s time to...

    Tags: Cheese Corn, Carrots, Turnips, Lettuce, Cheese

    6. Feb 21, 2013 |Story| Chicago Tribune

  6. The joy of soup

    It's cold. We can empathize. This is the dead of winter, where the only warmth is the mere knowledge that pitchers and catchers have already reported. But the prospect of spring isn't enough to keep us from shivering through the next few months. We need something warm and comforting, like a wool blanket but edible.
    It's cold. We can empathize. This is the dead of winter, where the only warmth is the mere knowledge that pitchers and catchers have already reported. But the prospect of spring isn't enough to keep us from shivering through the next few months. We need...

    Tags: Limes, Steaks, Sausages, Garlic, Sour Cream

    7. Jan 30, 2013 |Story| Hartford Courant

  7. Firebox Slow Poached Farm Egg Recipe

    Ingredients: Poached Farm Egg, Frisee, Arugula, Pickled Watermelon Radish, Pickled Ginger Vinaigrette, Parnip Chips, Sea Salt, and Chives. Pickled Ginger Vinaigrette: For the pickled ginger: 1 lb ginger, peeled and sliced 1 c water + some for...

    Tags: Salads, Salt, Sea Salt, Parsnips, Arugula

    8. Jan 28, 2013 |Story| Los Angeles Times

  8. 5 Questions for Whitney Flood

    <em>Whitney Flood is chef and proprietor of new Culver City restaurant Muddy Leek. After working in restaurants in New York and Big Sur, he and his wife, Julie Retzlaff, started Bon M&eacute;lange Catering in Los Angeles -- known for its farm-to-table focus and Flood's affinity for unusual pairings and game meats -- for events including weddings and underground pop-up dinners. Now the two together run Muddy Leek, the name an ode to the seasonal ingredients on their market-driven menu.</em>
    Whitney Flood is chef and proprietor of new Culver City restaurant Muddy Leek. After working in restaurants in New York and Big Sur, he and his wife, Julie Retzlaff, started Bon Mélange Catering in Los Angeles -- known for its farm-to-table focus and...

    Tags: Restaurants, Lifestyle and Leisure, Dining and Drinking

    9. Dec 26, 2012 |Story| HB Independent

  9. The Gossiping Gourmet: A winner in this Corner

    Time after time, we find small strip-mall restaurants in Huntington Beach that are chef-owned and reasonably priced and offer a menu with their particular, inventive slant on whatever cuisine they prepare.
    Time after time, we find small strip-mall restaurants in Huntington Beach that are chef-owned and reasonably priced and offer a menu with their particular, inventive slant on whatever cuisine they prepare. Our newest discovery, the Corner, has been...

    Tags: Chinese Restaurants, Cucumbers, Potatoes, Cilantro, Restaurants

    10. Dec 4, 2012 |Story| Los Angeles Times

  10. Hanukkah recipe: Fresh herb salad with seeds

    The Hanukkah menu revolves around oil -- it's the symbol of the holiday. But that means when you're planning a menu you need to think of a dish that will cut through some of that richness. Something like this light salad of bitter herbs and toasted seeds from cookbook writer Phyllis Glazer.
    The Hanukkah menu revolves around oil -- it's the symbol of the holiday. But that means when you're planning a menu you need to think of a dish that will cut through some of that richness. Something like this light salad of bitter herbs and toasted...

    Tags: Salt, Religious Festivals, Holidays, Hanukkah, Parsley

    11. Nov 15, 2012 |Story| Baltimore Sun

  11. From Sun Magazine: Welcome to a Voltaggio Christmas

    For Bryan Voltaggio, this holiday season is about beginnings.
    For Bryan Voltaggio, this holiday season is about beginnings. His latest restaurant venture — and the first outside Frederick — is slated to open. It will be his family's first Christmas in their new Urbana home. And with a son age 5 and a...

    Tags: Christmas, Walmart, Apple Cider, Butter, Apples

    12. Oct 9, 2012 |Story| Baltimore Sun

  12. From the Harvest: Roasted Radishes

    Radishes are lucky to be at any American table. Used in salads as filler and crudit&eacute;s plates for color they are always the last to be eaten (if they're eaten at all). It's understandable, though, because the varieties we buy from the supermarket are extremely bitter and rather unpleasant by themselves. The varieties of radish at the farmers market are more varied, but even the milder English versions are peppery and conducive to eating by themselves. The way to bite back at these is to roast them. It changes their flavor profile from crunchy and astringent to soft and creamy. The addition of browned butter infused with thyme adds a nutty and herbaceous counterpoint. Radishes are available at local farmers markets until December, which is good because you will want to make again after finishing the first batch.
    Radishes are lucky to be at any American table. Used in salads as filler and crudités plates for color they are always the last to be eaten (if they're eaten at all). It's understandable, though, because the varieties we buy from the supermarket are...

    Tags: Salt, Butter

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Radishes Photos
Anna Hildebrand from Canada harvests Daikon radishes fr...
(October 23, 2012)
Anna Hildebrand
Makes: 8 servings 5 bunches radishes (35-40) 1 teaspoon...
(October 9, 2012)
Roasted radishes with brown thyme butter
Radish pizza can be made simply with cheese and radishe...
(July 10, 2012)
Radish pizza
 » All 13 Radishes photos