I fell in love with how lotus root is used in Kashmiri cooking and this preparation in particular stood out. It is a popular street food in the region and I love how satisfying the crispy texture is.

Chef and food writer Romy Gill is stopping by the TODAY kitchen to share a few of her favorite recipes from her new cookbook "On the Himalayan Trail: Recipes and Stories from Kashmir to Ladakh." She ...

I’m such a fan of British food writer Fuchsia Dunlop’s two earlier cookbooks, “Land of Plenty: A Treasury of Authentic Sichuan Cooking” and “Revolutionary Chinese Cookbook: Recipes from Hunan Province ...

Chef and restauranteur Cara Stadler is a huge fan of lotus root, the underwater Asian root vegetable known for its unusual, lace-like interior and sometimes for its bitter or, some say, swampy, flavor ...

Lotus root, the edible rhizome of the lotus plant (Nelumbo nucifera), is a prized ingredient in traditional Asian cuisines and Ayurvedic medicine. With its crunchy texture and mild, slightly sweet ...