Ginger
Ginger-Pecan Zucchini Crisp
This summer dessert takes you far beyond zucchini bread, swapping apples for summer squash in a crisp that gets a boost from ginger and crunchy pecans.
By Steven Satterfield
Summer Corn With Ginger-Chile Prawns
This dish of sautéed prawns and sweet corn has an abundance of flavor thanks to fresh ginger and Thai chile.
By Lauren Joseph
Pan-Banging Ginger Molasses Cookies
The warm spices in this cookie are always welcome in the cool winter months, but still hit the spot in the heat of the summer.
By Sarah Kieffer
Bangladeshi Wedding Roast Chicken
Although it’s called “wedding” chicken, this dish is served in Bangladeshi homes for pretty much every celebration, but especially during Eid.
By Anikah Shaokat
Bangladeshi Plain Pulao
Just a few simple ingredients like basmati rice, milk, ghee, and a handful of aromatics merge in a pot to make this Bangladeshi pulao.
By Anikah Shaokat
Cauliflower Biryani
In this cashew-topped biryani, some of the rice is swapped for marinated spiced cauliflower.
By Keya Wingfield
Strawberry, Ginger, and Poppy Seed Scones
These pretty pink-and-white scones are dotted with blue or black poppy seeds.
By Claire Ptak
Double Ginger Scones With Currants
Crystallized ginger adds spice to this brunch staple.
By Jessie Sheehan
Hand-Shredded Chicken
Poaching the chicken not only prevents overcooking, it also gives the meat a silky texture.
By Bill, Judy, Sarah, and Kaitlin Leung
Maple-Wasabi Wings
These oven-baked wings get a blast of sweet-salty flavor from a blend of maple syrup and soy sauce and a one-two punch of heat from ginger, wasabi, and ra-yu sesame chili oil (sometimes labeled “la-yu”).
By Jarrett Melendez
Piri Kara Soba
Japanese cuisine tends to be mild on the whole, but this noodle soup, piri kara soba, has a real kick to it.
By Atsuko Ikeda
Mala Xiang Guo (Mala Dry Pot)
Mala dry pot may be hot pot’s soupless cousin, but don’t mistake this lack of soup for lack of flavor.
By Jess Eng
Grandma’s Pearl Meatballs
For these pearl meatballs, a mixture of pork, ginger, and scallions are combined into a meatball, then rolled in grains of sweet glutinous rice.
By Frankie Gaw
Whole Steamed Fish
The final touch for this dish is a pour of hot oil over the top, providing an additional flash-fry of aromatic flavor as the oil sizzles over the scallions and ginger.
By Frankie Gaw
Methi Chicken (Chicken With Fenugreek Leaves)
Serve this fenugreek-flavored Indian chicken dish with its beautiful orange-red gravy for a party.
By Asma Khan
Quick Chana Masala
This chana masala recipe has a clever trick: boiling the canned chickpeas with their liquid helps them mimic the texture you would get from soaking dried ones.
By Keya Wingfield
Gingerbread Cookies
Use this classic recipe to make decorated snowflakes, gingerbread men, and trees for Christmas—or even skeletons for Halloween.
By The Gourmet Test Kitchen
Vegan Mapo Tofu
Vegan mapo tofu is possible because its essential ingredients are the fermented black beans, chili bean paste, Sichuan peppercorns, and ground red chiles.
By Hannah Che