Name: Radishes with Creamy Anchovy Butter
Cook time: 20 min
Total time: 20 min
Yield: Makes 8 (hors doeuvre) servings
Ingredients: 1 1/2 sticks unsalted butter, softened; 2 tablespoons anchovy paste; 1 garlic clove, chopped; 1/4 teaspoon fresh lemon juice, or to taste; 24 small radishes such as French Breakfast variety; or 12 regular radishes, halved

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The French custom of serving radishes with sweet butter and sea salt is a lesson in simplicity; there's something so satisfying about a lick of creamy butter against the snap of peppery radish. Here, anchovy paste adds a singular savor to the butter, but the ease of the tradition remains. It's worth seeking out small radishes like the French Breakfast variety; if you can find only big ones, just halve them.

Cooks' notes:

•Anchovy butter can be made 1 day ahead and chilled. Let soften before serving.
•Radishes can be washed and trimmed 1 day ahead and chilled in a sealable bag lined with a paper towel.

Recipe notes

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