Kathy

At first glance, the watermelon radish looks ordinary—pale green and easy to overlook. But slice into it, and a burst of brilliant pink appears, almost too beautiful to eat. An heirloom variety of daikon, it tastes nothing like watermelon. Instead, it is crisp, mildly peppery, and subtly sweet. Its striking color has made it a favorite of chefs, food stylists, and home cooks alike. While I have yet to find it in large grocery chains, Whole Foods and specialty markets often carry it. Best of

This zesty, briny spread is the kind of simple appetizer that pairs with just about anything, especially something as refreshing as Dave’s Cucumber Cocktail.

Gin ranks #6 or #7 of all spirits consumed in the U.S. There are many people who don’t care for the distinct, juniper forward flavor. However, when I...