“Jicama (HEE-kuh-muh), a rounded tuber indigenous to Central America, has a thin, light brown skin and mild, crisp, juicy white flesh. It’s also known as a “yam bean” because it is the bulbous root of a leguminous plant.”
That’s the Moosewood cookbook definition. But “yam bean”??? That doesn’t sound tasty at all!
It is light brown and looks like a big turnip or potato. It has very little flavor of it’s own, but provides crispy juiciness–kind of like an apple.
Tuesdays with Dorie Food 24.com Blogs Bakespace Blake Makes Master Baker
There I was…the night before my oldest child begins kindergarten…switching around 56 loads of laundry, cooking dinner, grocery shopping, trying to find some sneakers at the store on Labor Day weekend, fitting in a game of bowling with my family…suddenly it dawned on me—tomorrow is Tuesday. As in Tuesdays with Dorie. And there is the [...]
One of the perks of being a critically acclaimed food writer (haha) is that companies send products to my house for a review. A couple of weeks back, I was overjoyed to see a package on my doorstep. Usually, I receive some sort of consumable, but this time the box contained two kitchen utensils…Herb Scissors [...]
You’ll have to forgive me if this is a bit incoherent. It’s almost 10 p.m. and I’ve been up since 6 o’clock this morning. Since this is my husband’s night for class, I was a single mom tonight. After reading numerous Dr. Seuss books in my bed with all three kiddos (I could hardly talk [...]
It all started with a sweet-tooth. My husband and I found ourselves on an impromptu Saturday afternoon date. Grandma took the kids for a few hours, so we headed to Hanuman Thai Cafe on Central Way for an aromatic bowl of Tom Yum soup and a plate of Wild Wild Squid. We were on our way [...]
