From the muddy bottom of ponds and rice paddies in Southeast Asia comes the lotus rhizome — the tuber-like, sausage-shaped stem of the lotus plant. It’s this multi-link rhizome that sends up sets of ...

I fell in love with how lotus root is used in Kashmiri cooking and this preparation in particular stood out. It is a popular street food in the region and I love how satisfying the crispy texture is.

This Chinese chicken stir-fry with lotus root has a wonderful slightly crunchy texture. Lotus root is an excellent source of iron and dietary fibre and also a good source of vitamin C. It is available ...

These are Japanese pickles, made by marinating thinly sliced, boiled renkon (lotus root) in sweet vinegar. Cutting V-shaped notches around the outside edges of the renkon creates the image of flowers ...

Lotus stems have been used in Indian cuisine for years and are now gaining popularity. Besides traditional recipes being revived fusion dishes of lotus stem add a delicious flavour to restaurant and ...

Crispy on the outside and tender inside, lotus root nuggets offer a delightful crunch with a mild, earthy flavor. Made from finely chopped lotus root and Korean pancake mix, these golden bites are ...

One dish I crave around this time of the year is China’s Jiangsu province specialty known as “Lion’s Head” (shizitou). Large meatballs shaped to resemble the head of a lion are stewed with napa ...

From the muddy bottom of ponds and rice paddies in Southeast Asia comes the lotus rhizome — the tuber-like, sausage-shaped stem of the lotus plant. It’s this multi-link rhizome that sends up sets of ...