A Motherfucking Triumph of Goddamn Simplicity.

Radish biscuit, radish butter, radishes. Repeat.


There is something about radishes. Radishes and butter are such an indisputable French classic that it should seem tiresome and doltishly obvious to draw attention to them, yet whenever I come across an entry for radishes and butter in a cookbook, I am not annoyed by the laziness and pretence of the author claiming that this somehow constitutes a “recipe”. Rather, I take it more as a gesture – a reminder, to the reader, in case he or she has forgotten; and a gesture of appreciation, the devotion of the space on a page to something so simple, yet so unstoppable.

Vin Papillon has been doing this radish biscuit with radish-green butter and radishes this season, and it is nuts. I am not embarrassed to say that I am impressed. Radish butter. Duh.



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