Never would have thought of that in a million years. Thx.
I don’t like them and they give my husband really bad breath, so I doubly dislike them.
A classic snack is radishes with butter & salt. Whole radishes, dish of butter, dish of salt. Spread some butter on a radish, dip in salt. I know radish lovers really like this treatment.
Braised radishes, radish in a stew, raw radish greens in a salad, cooked radish greens, raw sliced radish in a taco or a salad or in a taco salad.
I like radishes!
I eat raw radishes every day. That plus carrot sticks are a great replacement for a bag of chips with lunch. I just eat them whole, but I may try salting them now.
I love them as a snack, dipped in a little salt. Great to munch on while watching TV. My late wife used to chop them up in potato salads, which ruined both the radishes and the potato salads. but some like them that way, I guess.
No to both questions.
I don’t ‘do’ anything with them other than add them to salads and eat them as snacks. But I do love radishes and their peppery, bitey, goodness. I was taught to shake a little salt in my left hand, then touch the radish to the salt and munch it down. It’s a pretty rare grocery cart at casa setters that doesn’t contain a package of radishes.
My Depression-era dad used to eat radish sandwiches. Dark bread, buttered, sliced radishes, salted. I never quite took to those, but he adored them.
If you google roasted radishes, you’ll find a lot of variations on this.
I was coming here to mention ‘roasted’. It surprises a lot of people, but really, if you think of them as just another root vegetable, it makes complete sense. I like radishes any way they’re served, but they’re really great roasted.
I like radishes but they tend to give me indigestion. Maybe roasted they would not. Will have to try. Thanks, everyone, esp. the OP.
I let the Doozers turn them into nice little constructs, then I eat the constructs.
The French do something, possibly cooking, with radishes and them eat them with butter as a first course. I’ve never figured out what it is. Anyone know? (In the first chapters of Nausea, where Sartre is lunching in a restaurant with the Self-Made Man, the latter orders this.)
Me, I eat small raw radishes whole or quartered with a dash of salt. I also love the big “watermelon” and “lavender” radishes, but they need to be sliced. Crudités, you can call this.
I have never subjected a radish to heat.
Sauteed radishes is common in French cooking and so is serving them sliced with salt, butter and bread as canapes.
I don’t particularly like raw radishes. If I’m at a restaurant and there are radishes in the salad, I may or may not pick them out depending on how fussy I’m feeling. It frankly never occurred to me that one might actually COOK a radish, so I might pick some up at the grocery store one of these days to see if that might make any difference to me.
OK, now I have to pick up some radishes next time I go shopping. I’m trying this. I love dark bread. I’m not sure I like the idea of the butter, but I’ll give it a shot.
Mark Bittman’s How To Cook Everything Vegetarian suggests radishes dipped in olive oil mixed with salt. I need to try that too.
I love them! I eat them raw, sprinkled with plenty of Real Salt. 
Never heard of putting them in beef stew. How much do you use, relative to the amount of stew you make?
I love radishes raw - never thought about roasting them - sounds good.
I grow them also, since they are so easy. There are a lot of varieties with different colors, which are a bit sweeter than your standard red radish. I put them in salads, thinly sliced. I’ve grown the French breakfast radish also, but have never had them for breakfast.
Yeah, no. Not a radish fan. They are cute and easy to grow. Like horseradish, but I don’t think it’s cute.
My mother in law pickles radishes, carrots and jalapenos together. Not my thing either.
Sorry, no help here.
Great with butter and salt on bread. Great as a garnish to posole, which is what this thread inspired me to make last night.
Mimi Sheraton’s great book From My Mother’s Kitchen (1979) – growing up in Brooklyn in the 1930s eating Jewish ethnic food – suggests the following “vegetable sandwich:”
Spread a thick layer of butter or cream cheese on two slices of the darkest, sourest pumpernickel you can get. Chop 2-3 red radishes, 3-4 slices of cucumber, and two scallions; mix together and pile onto one slice. Salt & pepper. Cover with the other and cut in half carefully with a serrated knife. Serve with a glass of cold buttermilk.