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We didn’t believe it until we tried it, but tossing wings in baking powder and par-baking them at a low temperature creates a crispy wing without the frying. Part of the trick is switching the height of the baking pan when you increase the temperature. You can toss the finished wings into any sauce you like, but we love the fresh...
This radish recipe appeared in our very first issue of Graze, in Spring, 2011, and marries spring radishes with shallots for a real celebration of the season! Much like baby carrots, radishes can be braised or sautéed. This recipe will blow your radish assumptions right out of the water!