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 ...

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 ...

Yeongeun jorim is a popular fall side dish that’s made with lotus roots. It’s sweet, savory, and crunchy! It surely deserves a spot on your favorite basic side dish (mitbanchan) list. To make the dish ...

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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 ...

After years of shopping at the farmers market in the depths of winter, I finally have my root-vegetable game down. I’ve figured out the perfect way to braise turnips (lots of butter, a small amount of ...

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, ...