Tasha de Serio

Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green tops thoroughly before using them. This would be a great side dish for roasted pork loin or leg of lamb.

The anchovy butter would also be terrific on grilled meats or steamed green beans.

This easy dinner is special enough for company.

Crunchy and colorful, this is an ideal first-course salad. Be sure to grate the peel from the tangerines before cutting the fruit into slices.