"Lotus root’s stunning looks aren’t the only reason why chefs lately have fallen for the snow-white rhizome. This mild-flavored vegetable has long been a staple of Asian cuisine—it’s often added to stir-fries and stews because it soaks up flavor like a sponge while retaining its addictive crunch and chew. We’ve seen it pop up on the vibrant pickle plate atMTNin Venice, CA, and fried into crispy chips atChai Yoin Atlanta. And atAtoboyin NYC, chef Junghyun Park is doing his own take on the traditional Korean banchan yeongeun jorim, or soy-braised lotus wheels, which arrive on a bed of silky tofu curds drizzled with chili oil. We're hoping the next spot on lotus’ world tour is our nearest grocery store.—Christina Chaey, associate editor" - ByThe Bon Appétit Staff
