In a pot fitted with a steamer basket, steam taro root until tender. Transfer to a large wooden bowl and add water. Pound to a puree with a pestle, and season, to taste, with salt.
2007, Robert Irvine, All Rights Reserved
Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.
Celebrate the holiday with fun springtime sweets like this adorable bunny cake.
52 Different Ways to Eat Eggs