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Taro

Many countries around the world eat this starchy root. You'll often see it included in Asian cuisines, but it's often used in various African, Oceanic and South American cultures as well. The flesh can range from white to purple, depending on the variety. In general, try cooking taro like you would a potato or sweet potato—boiled, roasted, fried or simmered. The texture is decidedly different than any root vegetable you might be used to. It's soft after cooking, but still firmer and drier than you would expect a potato to be. If you want to add taro to your cooking repertoire, use Food & Wine's guide to learn new techniques and recipes.

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Tuna Steaks with Mustard Dressing and Mashed Taro

Chef Jose Enrique created this dish with bonito, a tuna-like fish he often catches while fishing. The phenomenal dressing requires only three ingredients: mustard, cilantro and oil. Slideshow:  More Tuna Recipes 

Malay Gnocchi with Shredded Pork Sauce

This dish is based on a Malay specialty called abacus seeds, which is made with a purple yam-and-sticky rice flour dough and resembles gnocchi. Zak Pelaccio bases his version of the dough on roasted taro and sauces his gnocchi with a hearty East-West ragù that contains shredded pork, tomatoes and Asian seasonings like chiles, shallots and mint. More Great Gnocchi Recipes
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