Jicama

This salad gets a bright burst of flavor from fresh lime. Be sure to rinse the quinoa thoroughly in a fine mesh strainer to remove the bitter outer coating. ...read more

This crunchy, colorful salad gets its kick from peppery greens. Mizuna, arugula, or any peppery-flavored salad green can be substituted for the watercress. ...read more

Flowering (aka ornamental) kale, which looks like a giant purple carnation, is worth seeking out for this salad, even if just a handful of the leaves are thrown in for color. ...read more

If you can’t find jicama for this recipe, substitute peeled, thinly sliced cucumbers or baby turnips. Poblano chiles range from mild to having a bit of heat, so it’s best to taste the chile before sprinkling over the jicama. ...read more

This supernutritious salad is just what you want toward the end of the work week. Get creative with your favorite greens, and take advantage of the opportunity to throw in leftovers from other recipes, such as extra ginger-carrot broccoli from the bento box and roasted ...read more

Blackberries are perfect salad berries because they’re sturdy enough to stand up to tossing and substantial enough to be speared with a fork. In place of jicama, you can use seeded cucumber. ...read more

Sweet-and-sour combinations are common in Malaysian cuisine, which makes abundant use of the country's fresh fruits and vegetables. ...read more

Raw beets taste similar to raw carrots in that they’re sweet, juicy, and crisp. Jicama, a Mexican root vegetable that looks like a large, pale, round potato, is crunchy and mild when peeled and eaten raw. If you can’t find jicama, simply substitute cubed cucumber in this salad. ...read more

Jicama is a round, tan-skinned root vegetable (often found in the exotic produce section of supermarkets, but it isn’t usually expensive). It has a crisp, fresh, slightly sweet taste and is a natural with cucumber. ...read more

Use a serrated cutter or a straight-edged knife to make the vegetable sticks. ...read more

Nopal is the flat, fleshy pad or paddle of the prickly pear cactus, and it is an increasingly popular ingredient choice. It is available fresh throughout most of the year at Hispanic markets, but you may use a quality jarred marinated nopal instead—also available in Hispanic ...read more

The most common—and possibly most popular—food in Beijing during Chinese New Year are these dumplings. Since the New Year falls in winter, only bok choy is in season, so local cooks mix it with dry mushrooms and bamboo shoots, and serve the dumplings with black vinegar and fresh ...read more

The delicate flavor of this soup makes it an excellent choice for the first course of an Asian-inspired meal. ...read more