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based in Hawaii came out on top with the highest number of nearly five-star reviews.

, and the green tops can even be pureed into a. fresh and zesty pesto... From Emeril Lagasse’s sautéed radishes with orange butter to Gail Simmons’ 15-minute.

pickled radishes., there's no shortage of inventive ways to put this bright but often unsung vegetable to good use.. We asked 11 chefs across the country about their favorite way to use., and here’s what they had to say:.

“Pickling radishes are a go to move for me!When pickled, I find its peppery flavor really stands out.

And the crunch is spectacular.

I love adding pickled radishes to Asian Buddha Bowls and salads with either.Pat the protein dry with paper towels, place it on top of the rack and transfer it to the refrigerator uncovered.

The rack allows the air to circulate and dry the surface of the meat on all sides.Large cuts of meat with greater surface area should air-dry in the fridge for one to three days.

Smaller cuts of meat only need to air-dry for about four hours, or up to overnight.Once the surface of the protein is dry to the touch, it’s ready to be roasted, grilled, smoked, or seared to perfection.The Bamboo, a combination of sherry, vermouth, and bitters, is a low-ABV cocktail that’s based on the build of the classic.