Daikon

All the oversized fun of a 6-foot deli sub, but with DIY bragging rights. Bonus: The pork shoulder can be made in advance.

This is the everyday Vietnamese pickle that you’ve seen and eaten countless times in banh mi, on rice plates, and in other dishes. Quick to make, easy to enjoy.

Everything you need to know about the root vegetable also known as the Japanese radish.

Call on these adorable sliders piled high with juicy braised pork for a party or game night—they're great for feeding a crowd and almost all the components can be made well in advance.

Rich, beefy short ribs and sweet, meltingly tender daikon radish are a classic pairing in this umami-packed soup.

They're meant to be a pre-meal “appetite opener��—but that doesn't stop me from snacking on them all day.

The flavorful oil leftover from roasting carrots becomes an ingenious dressing with anchovies, pomegranate juice, and red wine vinegar. 

This salad is palate-cleansing and refreshing. A little spicy, a little tart—and you can prep it in advance.

We traded the goopy sweet mayo dressing in your typical cole slaw for a whipped, airy kimchi dressing. Cabbage two ways!

If you’ve ever had kalbi at a Korean barbecue restaurant, you’ve had grilled flanken-style short ribs, and you can definitely make them at home.

The higher you toss the salad with your chopsticks, the more luck you'll bring into the new year.

Whether it’s part of a Japanese breakfast or a classic bagel spread, smoked fish is never a bad idea.

A kicky chile-lime dressing wakes up your weeknight salmon.

Oh hello, purple daikon. Lovely to see you aren't ramps.

S&B is our favorite brand of curry powder for giving classic pot pie a flavor update.

If gochujang hasn’t made it to your pantry yet, you can use any miso.

Use your alt kimchi in rice bowls or chop it up and spoon over steak.

Associate editor Christina Chaey finally learns the secret to the braised short ribs her grandma only makes her once a year.

Daikon is the winter vegetable you should be eating—peppery, crunchy, crisp.

Cabbage is a popular vegetable to ferment because of its naturally high water content—so high, in fact, that it creates its own brine. Simply massage a head of cabbage with a measured amount of salt, and it will release enough liquid to submerge itself.

Make this salad without plating anxiety: Treat the daikon rounds like a deck of cards and let them fall where they may.

For the quick pickles, try using other crisp vegetables, such as radishes, celery, or fennel.

Serve the salmon with raita, which gets a peppery twist from the addition of grated daikon radish.