The Trader Joe’s product page offers a brief yet informative description of jicama, a tuberous root vegetable that is the key ingredient in these delicious wraps: “Native to Mexico and South America, ...

A native of Mexico and South America, jicama (HEE-kah-ma) is a large bulbous root with a brownish skin and a crunchy white interior. Sometimes referred to as “yam bean root” or “Mexican potato,” this ...

2 tablespoons plus 2 teaspoons freshly squeezed lime juice, divided ½ cup mayonnaise ½ cup sour cream 1 tablespoon ground cumin Zest of 1 lime 2 pounds jicama, peeled and julienned From ribs to slaw, ...

The jicama-green apple salad at Grace 17.20 is my favorite. Light, refreshing, it’s perfect for summer. Will they share the recipe? — Amber Miller, Alpharetta Pete Washburn, chief operating officer of ...

Jicama, a root vegetable native to Mexico, has become more popular in the U.S. thanks to its ability to stand in for potatoes as a low-carb french fry substitute. Jicama can add flavor and crunch to ...

Instructions for the dressing: Place roasted chiles, cucumbers, cilantro, green onions, olive oil, vinegar and garlic into a food processor and puree until smooth. In a large bowl, toss Hatch chile, ...

What could be better after a hard day of fishing than a sophisticated wahoo loin nestled with grilled pineapple and jicama alongside a fresh arugula salad? Nothing, except perhaps a polished gin drink ...

Every quarter, the Parties That Cook team gathers to do some seasonal recipe testing at our North Beach kitchen, cooking recipes from our new menus to make sure they work beautifully. Out of the 28 we ...

With a knife, remove the corn kernels from the cob; you should have about 1 cup. In a saute pan set over high heat, add the olive oil and heat for 1 minute. Add the kernels and saute for 1 minute. Add ...