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http://www.thekitchn.com/feedburnermain

For a long time I avoided radishes, thinking they were only meant to be eaten raw. I was a little put off by their sharp heat, too. But then, one spring a few years ago, inspired by a bunch of lavender and scarlet Easter egg radishes, I rebelled a bit. Why not cook radishes? In fact, why not braise them?

This tangy, bacon-laced recipe was the result, and when it comes to cooking radishes, I’ve never looked back.

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