top of page



I love where I live. With Sonoma’s breathtaking beauty among her rolling hills, picturesque vineyards, and the close-knit community I am blessed to call home, it's easy to say I love what I do. As a real estate professional and food writer, Sonoma Dish endeavors to share with you my enthusiasm for living the wine country lifestyle.



Join our mailing list

Never miss an update

  • Writer's picture Therese Nugent

Radishes and Rattlesnakes

It’s customary in France to eat freshly picked radishes with salt and sweet butter. The creamy butter tames the bite of the peppery radish while the salt enhances its flavor. Compounding the butter with anchovy takes the tradition a step up.

Radishes with Anchovy Butter

Serves 8

6 ounces unsalted best-quality butter, softened1

clove garlic, minced

1 teaspoon anchovy paste

1 squeeze of half a lemon

salt, to taste

2 bunches radishes, cleaned and trimmed

In the bowl of a food processor, combine the butter, garlic, anchovy paste, and lemon juice. Season with salt, to taste. Transfer the butter mixture to a ramekin and serve with the radishes. Enjoy! __________________________________________________________________ Best-quality sweet European-style butter elevates this simple yet singularly delicious dish. You’ll think you’re dining in Provence. A coupe of champagne is the perfect accompaniment.

Radishes and Watercress on Buttered Bread

Serves 4

4 tablespoons best-quality sweet butter, softened

1 narrow baguette, thinly sliced on the diagonal

8 radishes, very thinly sliced

salt, to taste

1 bunch fresh watercress leaves

Spread the butter evenly over several bread slices. Evenly divide the sliced radishes over the bread slices and sprinkle salt over all. Top with the watercress.


Recent Posts

See All


bottom of page