Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Braised Radishes

  • Yield: 2 to 4


  • 2 tablespoons unsalted butter
  • 1 bunch radishes, greens removed and reserved
  • 1/2 cup chicken stock or canned low-sodium chicken broth
  • Salt and freshly ground pepper
  • 1 tablespoon chopped fresh herbs, such as chervil, chives, or tarragon


  • Heat butter in a large skillet over medium heat. Add radishes and stock and season with salt and pepper. Bring to a boil. Reduce heat to low; cover. Cook until tender, about 20 minutes. Toward the end of cooking, add radish greens.
  • Garnish with herbs and toss gently to combine. Serve warm.