Lotus root, the crisp, mildly sweet aquatic plant that’s ubiquitous in stir-fries and fried into chips, has traditional significance on Chinese New Year, as it’s said to allow new ventures to take ...

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 ...