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 ...

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.

Chef and author Romy Gill joins TODAY and shares her recipes for delicious saffron chicken called Kong Kokor and fried lotus root and sweet potato.

Crispy lotus root chips are a popular snack option that highlights the natural crunchiness of the vegetable. Thinly sliced ...

In Korea, kim chee is made a thousand different ways. Cooks usually start by seasoning cabbage and turnips with salt, garlic, ginger and spicy red pepper. Next the kim chee is aged and fermented, ...