RecipeMuncher

Even though it’s out of step with the season to be roasting root vegetables, I was inspired by this NY Times article to make roasted radishes in a bagna cauda sauce. Radishes are great, perhaps even more so after they’ve been roasted. It takes all the sassy bite out and leaves them sweet and mellow. According to the NY Times, they’re becoming pretty popular around the Big Apple now. In the article, Melissa Clark mentions a dinner party where they were served to her “slat (...)