Sauteed Radishes from Food 52

Never ever ever have I thought of frying radishes. They stand alone, with salt, with butter, cold, crisp and hard. Occasionally thrown into a Nicoise salad, or into a school lunch, or with lovely fat French cheese after supper.  But these -- trust me -- are amazing.

Much credit to the brilliant Amanda Hesser and Merrill Stubbs, who've created the coolest and most extensive food blog in town.