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 ...

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 ...

Peel the lotus root using a vegetable peeler, then slice into thin rings. Soak the slices in water with a bit of vinegar, then drain and pat dry. In a bowl, mix all the sauce ingredients until well ...

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 ...

Cook’s notes: Yuzu juice is sold in bottles in Japanese markets and some supermarkets with large Asian specialty sections. Chef Santana said to use 1/4 of a bottle. Bottles vary in size. I think the ...

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Set aside. To assemble the chaat, place the beaten yoghurt, hare tamatar ki chutney, fried sweet potato, fried lotus root chips, and fried fox nuts on a serving plate. Sprinkle with the prepared chaat ...

The Smashed Chinese Cucumbers at JenChan’s are listed as an app, but I could make a meal of them, especially in the summer. What’s the secret to the delicious dressing? — Rick Floyd, Decatur JenChan’s ...

In an effort to drum up some ideas for this week`s column, I asked a few people here in New York City what they usually eat on New Year`s Day. The answers varied, of course, but a surprising amount of ...