Radishes

There are so many choices: red, white, purple, French breakfast, black, daikon. The small, red varieties are the most common in supermarkets, but radishes come in a striking array of colors, shapes, and sizes. All taste sharp, to varying degree. Black radishes, for example, can be as hot as horseradish. And when the greens are in good shape, you can eat them, too.

Preparing radishes: Trim; peel if you like (black radishes should always be peeled); slice or chop as necessary.

Cooking radishes: sautéing in butter, braising and glazing; the tender greens, raw in salads; the sturdier greens, in stir-fries.

When are they done? When crisp-tender to fully tender but not mushy

Substitutes: jícama, water chestnuts (raw); turnips (cooked)