Lotus is widely admired for its beauty, but who would have thought that this vibrant flower is almost completely edible, from ...

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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 ...

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 ...