I think for every cook, the work-life balance swings front and center at some point.

pickled radishes., there's no shortage of inventive ways to put this bright but often unsung vegetable to good use.. We asked 11 chefs across the country about their favorite way to use.

, and here’s what they had to say:.“Pickling radishes are a go to move for me!When pickled, I find its peppery flavor really stands out.

And the crunch is spectacular.I love adding pickled radishes to Asian Buddha Bowls and salads with either.

or almond/peanut dressings.”.

Dale Talde, Chef/Owner, Talde, Massoni, Rice & Gold.1. lemon twist, for garnish.

Combine all ingredients except the garnish in a mixing glass filled with ice.Stir for 20–30 seconds until well chilled.. Strain into a chilled Nick & Nora glass or coupe.. Garnish with a lemon twist.. Save.Florida’s colorful cocktail history starts with a coastline made for smuggling, a generation of seafaring outlaws, and the heady promise of Caribbean.

just beyond the reach of U.S. law.During Prohibition, boats would anchor just outside the government’s jurisdiction — what became known as Rum Row — and runners would ferry barrels of illicit spirits to waiting customers onshore.. One of the most infamous, “Captain” Bill McCoy made his runs between Bimini and South Florida and became known for selling uncut, unadulterated liquor, earning him the legacy behind the phrase “the real McCoy.”.