Radishes are some of the first things to pop out of the ground every spring, and they grow so fast and plentifully it’s not uncommon for me to feel besieged by them. If I limited myself to eating the peppery little bastards raw I’d be able to breathe fire. Fortunately, these French breakfast radishes take to braising really well, becoming slightly squishy and pinkish, like newborn baby mice. They still maintain some structure though, which allows them to retain their inherent juiciness.