Spreadable Stalks

Want to make housemade butter better? Add veggies. Sous Chef Joshua Pinsky of Momofuku Ko in New York City turned to radishes when looking for a butter for his housemade sourdough. “I used black radishes because of their size and moisture content,” says Pinsky, who grates and brines the radishes in a pickling solution to ripen overnight. He then dries them and covers them with cream before leaving them...