Name: Stuffed Radishes
Ingredients: radishes; Neufchatel cheese; finely chopped parsley

Why it works: Radish and parsley match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 120 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Stuffed Radishes

Ingredients

radishes
Neufchatel cheese
finely chopped parsley

Directions

Split the radishes down the sides.
Fill the ends with Neufchatel cheese.
Roll the stuffed radishes in finely chopped parsley.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Radish + parsleytop 6% of all pairs

Smell alikestrong

Cooked together120 recipes

Shared aroma: trans-2-hexenal (green, leafy).
Cheese + parsleytop 25% of all pairs

Smell alikemoderate

Cooked together1,507 recipes

Shared aroma: alpha-pinene (pine, turpentine).
Radish + cheesetop 30% of all pairs

Smell alikemoderate

Cooked together18 recipes

Shared aroma: 3-methyl-1-butanol (fusel, malty).