How you cut and cook lotus root determines its texture. When deep-fried or simmered, it comes out somewhat crumbly; when grated and heated it becomes springy. But its true value emerges when ...

Her plan is to make stuffed quail with escargot and sweet potatoes paired with a black garlic and onion puree and a side of pickled lotus root salad. Nurdjaja moves deftly around the kitchen ...

The petals are pickled in syrup to retain their color ... which dates to the Edo Period (1603-1868), harvests lotus roots and other crops. The restaurant then purchases the ingredients from ...