Radishes

Buy radishes that are firm and smooth with no cracks. If the greens are attached, they should look perky, not wilted (limp greens mean old radishes). Cut the tops off as soon as you get home: the greens pull moisture from the root, and topped radishes keep about 2 weeks in a bag in the crisper while the greens only last 2–3 days. Don't toss those greens, either. They wilt down in 2–3 minutes in a hot pan like spinach, or blend into pesto. Prep is just a rinse, trim both ends, and halve or quarter so every piece is roughly the same size.

Most people only eat radishes raw, which is a shame because cooking them turns a peppery little root into something closer to a mild, buttery turnip. Heat mellows the sharp bite completely: roasted radishes come out sweet and tender and sautéed ones get a browned, crispy edge. Cut them in half so they cook evenly and brown on the flat side, then check the times below for roasting, sautéing, and air frying. If someone in your house claims to hate radishes, roasted is how you change their mind.