Lately I've been fascinated by the idea of taking vegetables frequently eaten raw and cooking them down in unexpected ways, such as roasting celery for a soup or searing cauliflower for "steaks." My current obsession is braising radishes; I can hardly think of an easier way to eke comfort out of what might otherwise feel like a cold, soulless vegetable in the dead of Winter.

If you're someone more accustomed to seeing radishes in salads or as crudités, then you'll have to believe me when I say that the fuchsia-hued root vegetable becomes even more delicious when cooked. They take on a similar appearance to cooked red-skinned potatoes, with a blush-colored skin; a soft, almost waxy texture; and a far mellower flavor. Eating them is an act of comforting pleasure, but unlike their counterparts, they require a fraction of the labor and possess none of the heaviness.