For the past year, Food52.com readers have been voting in weekly showdowns of reader-submitted recipes on a given theme. The winning recipes of each week will end up in Food52's upcoming cookbook, along with bios of the people who submitted them (Food52 explains the process in simple detail here).
Food52 and its co-founders Amanda Hesser and Merrill Stubbs have invited HuffPost Food readers to vote on the contest for week 2 (of the second year).
Week 2's showdown is for the best radish recipe.
Check the finalists out below, and vote for your favorite here.
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Roasted Radish and Potato Salad with Black Mustard and Cumin Seed
Photo: Melanie Einzig
Amanda and Merrill's notes on Roasted Radish and Potato Salad with Black Mustard and Cumin Seed on Food52.com:
Roasting radishes softens their bite and makes them mellow; they retain a slight -- but not unpleasant -- bitterness, which really complements the sweet roasted potatoes in gingerroot's salad. The tender, caramelized root vegetables are wrapped in a silky, fragrant dressing of yogurt, green onions and toasted cumin and mustard seed. Fresh lemon juice lifts the whole thing to brightness. And with all the talk about potlucks recently, we think this salad would make a great potluck dish! - A&M
View the Roasted Radish and Potato Salad with Black Mustard and Cumin Seed recipe here.
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Sauteed Radishes with Mint
Photo: Melanie Einzig
Amanda and Merrill's notes on Sauteed Radishes with Mint on Food52.com:
These are radishes coddled so all their sweetness comes out. Exposing much of their surface area to brown butter gives them a pretty caramel color and delicate flavor, which the mint subtly accents. To get beautiful browning but retain some crunch, we cut the radishes into wedges slightly wider than 1/2 an inch and were careful not to crowd the sauté pan, and were rewarded with these golden, perfectly al dente beauties. Be sure to sprinkle on the mint just before serving -- it darkens quickly when exposed to heat. - A&M
View the Sauteed Radishes with Mint recipe here.