The Fat Radish Kitchen Diaries

  • Est-Magazine-Fat-Radish-nyc-Cookbook-mushrooms-Nicole-Franzen

    The Fat Radish in NYC has been on the locals ‘hot list’ since opening in 2010, with diners flocking to sample the down-to-earth fare in a relaxed setting with a cool laid back vibe. Owners and self taught cooks Ben Towill and Phil Winser (also of Silkstone, a lifestyle and hospitality company, and restaurants Leadbelly and the East Pole fame) are now sharing their much loved vegetable-focused recipes in their very first cookbook, The Fat Radish Kitchen Diaries

    Est Magazine Fat Radish nyc Cookbook owners Nicole Franzen1

    Est Magazine Fat Radish NYC Cookbook Cover Rizzoli Nicole Franzen

    The culmination of the restaurant’s dreamy combinations of fresh, seasonal, good-for-you ingredients and unfussy, crowd-pleasing dishes, The Fat Radish Kitchen Diaries allows those of us unable to pop in regularly for a tasty fix the opportunity to create our very own version at home. Restaurant staples on the Fat Radish menu are featured in the book like the fish crudo and signature Fat Radish vegetable plate.

    Est Magazine Fat Radish nyc Cookbook table Nicole Franzen

    Sourcing the best ingredients and sharing their passion for nourishing guests while surrounded by great design is what drives the creatives behind The Fat Radish. Head chef Nick Wilber’s emphasis on fresh, locally sourced seasonal produce inspires long, leisurely, community meals shared with good friends over great wine – so it is only fitting that the recipe book is equally as approachable.

    Est Magazine Fat Radish nyc Cookbook mushrooms Nicole Franzen

    Est Magazine Fat Radish Diaries

    Est Magazine Fat Radish Kitchen Diaries ScotchEgg Nicole Franzen

    The book aims to take readers on a bit of a journey so to speak – as the changing menu at the restaurant is based on seasonal produce, thus is the motif of throughout the chapters; a year of vegetable-focused eating. Open a page at random and find yourself lusting over carrot and avocado salad with hijiki and crispy kale, peach ceviche with raw fluke, or Scotch eggs. Each season ends with a “roast”; a multi-recipe feast for entertaining.

    PHOTOGRAPHY: Nicole Franzen

    The Fat Radish Kitchen Diaries |  Ben Towill + Phil Winser + Nic Wilber with Julia Turshen

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