You may not know the name, or even face, of newly appointed Russian Tatler fashion director Anya Ziourova — here, snapped by The Sartorialist — but you've certainly witnessed her craft. The expert stylist has lent her talents to nearly all the Vogues: China, India, Greece, Portugal, Spain. She has even worked with Fab favorite Diane Kruger. Anya has a website where you can see some of her most awe-inspiring shoots. I've handpicked some of the best. All I have to say is, get ready to go gaga.
Lately I've been drawn to preparing everyday vegetables in unexpected ways: Last week, I wrote about turnips and the spicy quality they take on when served raw in a salad. Likewise, when I saw a recipe for braised radishes, I couldn't wait to try it.
Unlike turnips, which are often found simmering in stews, radishes are typically served raw in salads or as crudités. However, the fuschia-hued root vegetable is delicious when cooked. After braising these radishes, they tasted and looked liked red-skinned potatoes, with a blush-colored skin, a soft, waxy texture, and a mellow flavor.
Radishes, when sautéed with a little butter and quick-braised, are as comforting to eat as potatoes, but they require a fraction of the labor and have none of the heaviness of a serious starch. To get the recipe for this surprisingly stunning dish, read more