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Cooking is not just transformational, but also transporting. Transporting in terms of place or time. Even just the smell of a particular food can take you back to a moment in the past à la Marcel Proust. When I crunch into a fresh radish, I take a journey to my husband s family home in Brittany, France. Brittany is known as the land of crêpes, for sure, but it s an agricultural area and a generally cool climate, which is also known for many of the first spring vegetables to emerge from the thawing ground: onions, shallots, artichokes, mache and radishes. The first time I went to stay with Franck s parents in the spring, there was a dish of fresh local radishes on the table with a pile of salt next to them. I’d never seen this and happily crunched into a spicy, puckery, salty, long radish. But one was really enough for me. The strong, unmitigated flavor definitely packed a punch! I love the way that thinly-sliced radishes can give some needed punch and color to a salad,

Marcel proustRadish top soupRadish topYukon goldமார்செல் ப்ரௌஸ்ட்முள்ளங்கி மேல்யூகோன் தங்கம்