Boiling mashed taro roots with coconut milk or water until smooth gives this porridge a creamy yet hearty texture that can ...

Serve the tuna with the mashed taro, passing the mustard dressing at the table. Make Ahead: The taro and dressing can be refrigerated separately overnight. Reheat the taro gently before serving.

Often used as a staple in many cuisines around the world, Taro is a versatile root vegetable that is celebrated for its unique flavor and texture ...

But don’t dismay. There’s a solution to the dilemma: you can grow taro roots, which provide an excellent substitute for potatoes, particularly when it comes to making mashed potatoes – I mean, mashed ...

The taro corm is commonly peeled, then boiled, baked, fried, or mashed. It’s frequently served with fish or coconut milk, and can be either part of a main dish or a dessert. Taro is high in ...

Taro root is a vegetable used in a variety of cuisines around the world. It has a mild, nutty taste, starchy texture, and nutrition benefits that make it a healthier alternative to other root ...

The mashed taro cake, that fried oval dumpling with the frizzled golden brown shell and filled with tender nubs of ground pork, is wonderful, with a lighter texture than any I’ve found in Seattle ...

Transfer the tuna to a platter and garnish with cilantro. Serve the tuna with the mashed taro, passing the mustard dressing at the table.

In the Caribbean, taro is known as dasheen, and it’s often served mashed or alongside fish or meat; some chefs even slice it thinly and fry it to use as taco shells. Malanga taro often appears ...