One of the best ways to enjoy our wine of the week, a rosé of pinot noir from La Crema, is with chilled radishes, a little bit of crème fraiche for dipping them, and a bit of salt. If you want to ...

Wash the radish to remove any dirt. Cut a small piece off both ends to create flat ends. With a sharp paring knife, start at the top cut edge and cut thin, petal-shaped slices, following the contours ...

Radishes taste spicy because of pungent compounds that are released when they’re cut or bitten into. That sharp flavor dominates when they're eaten raw, but the heat of cooking breaks those compounds ...

Molly McArdle is Food & Wine's Updates Editor. She has written and edited stories about food, wine, culture, place, and technology for more than 15 years. Her work has appeared in Travel + Leisure, GQ ...