Lotus root stew is a hearty dish that combines the earthy flavors of lotus root with a medley of vegetables such as carrots, potatoes, and green beans. The stew is usually seasoned with spices like ...

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 ...

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 ...

Cut beef into very thin slices. Crush garlic with salt and sugar to a smooth paste. Mix with ginger juice and soy sauce and mix well into the beef. Leave for 10 minutes. Heat half the oil in a wok and ...

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 ...