Radish ready

[ILLUSTRATION OMITTED]

CRUNCHY RADISHES make great raw snacks (they're a good source of antioxidants like vitamin C, says Robin Kline, R.D.), but we've discovered they're even better when cooked. That's because their slightly spicy flavor mellows and sweetens. Now's the time to experiment: Radishes are at their peak and should be easy to find at green markets. These tips can help you get started.

SHOPPING Look for firm, bright radishes. (They come in a range of red, purple, and white hues.) Avoid ones that are squishy or have cracked or yellowed skin.

STORING Remove the leafy green tops (which are edible--try them raw in salads or cooked as you would other greens, in olive oil or with butter), and store radishes covered or wrapped in the refrigerator for up to two weeks.

COOKING Steam radishes whole until they're tender, about eight to ten minutes; serve them sprinkled with a little sea salt and olive off. Or halve them, brush with oil, and roast them at 45o[degrees]F for about 15 minutes. Radishes can also be braised (gently simmered) in vegetable or chicken stock, or they can be quartered and sauteed in olive oil.

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