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Based in Miami, Jen Karetnick is the author, co-author, or editor of 15 books, including the award-winning cookbook Mango (University Press of Florida, 2014). Her work has appeared or is forthcoming in The Atlantic, Guernica, Southern Living, and more.

Frozen Sour Cream and Onion Cheddar Cheese Balls


Freeze this cheese spread in an ice cube tray for a pretty and unusual presentation. Try substituting mascarpone or goat cheese for the cheddar cheese.

cheese and rice

Great 28: Cheese + Rice


Forget bread—rice goes gangbusters with cheese.

cheese and jicama

Great 28: Cheese + Jicama


Jícama might be one of the most underrated root vegetables in our modern diet. Pronounced HEE-ka-mah, the tuber is the edible part of a poisonous vine native to Mexico, and is sometimes called a Mexican turnip (likely because a whole jícama root resembles a turnip). Its crisp, white flesh, which emits a clear or lightly […]