Recently Andrew took a trip to the southernmost point of Taiwan, and he came back with some beautiful white jade radishes, which are in season!

Today’s menu: In our first course, Andrew introduces us to an expert home-chef in Hengchun who tells us why the local radishes are named after hitching posts for water buffaloes. In our second course Andrew heads into the test kitchen to braise some beef and radishes in a stew. And in our third and final course, we’ll be sampling that dish right here in the studio!