Buddhists and Hindus have for a very long time extolled the symbolic virtues of the lotus. The giant flowers of this aquatic plant are known for their almost haunting beauty; they tower above the ...

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 ...

Lotus root is loaded with vitamins and minerals, including vitamin C, potassium, and fiber. It makes for a healthy addition ...

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 ...

Besides the lotus, [the dish] contains a tiny turnip, a tiny parsnip, fiddlehead ferns, snow peas, ramp, and a shiso shoot. As I always do, I prepared each ingredient differently by using various ...

Ven. Kyungwoon spends most of her time in Seosan interacting with Buddhists over temple food, but she heads to Seoul once a week to teach at Hyangjeok Segye, the official culinary institute for Korean ...

When Kinn’s chef and co-owner Kiyong “Ki” Kim took a several-week trip to his native South Korea earlier this year, he reconnected with his roots partly by hunting for ingredients. He shopped at Seoul ...

This week's look at what's new, bountiful or mysterious in the produce aisles. From the muddy bottom of ponds and rice paddies in Southeast Asia comes the lotus rhizome -- the tuber-like, ...