Recipes with ginger

Ginger cheese muffins with molasses and grated cheese folded into a spiced batter for a savory-sweet quick bread that bakes in just 15 minutes.

Golden State chutney with dried California figs, apple, and lemon simmered in molasses, brown sugar, and warm spices. Pairs with pork, lamb, or chicken.

Ancient Roman lettuce salad with sweet oxyporum dressing: honey, vinegar, cumin, ginger, and dates over crisp lettuce. An authentic recipe from Apicius brought to modern kitchens.

Vegetarian vegetable soup with an Indian twist: ghee-toasted ginger, garlic and onion form a roux base, then mixed vegetables, tofu and soy sauce join in a warming 30-minute bowl.

Rack of lamb coated in a creamy herbed mustard sauce blended from prepared mustard, soy sauce, rosemary, ginger, garlic, egg, and olive oil, then slow-roasted until tender.

Crunchy teriyaki burgers with chopped water chestnuts mixed into the patties and marinated in soy sauce, orange juice, ginger, and garlic. Grilled or broiled with a savory glaze.

Old-fashioned buttermilk doughnuts spiced with ginger and nutmeg, fried golden in just minutes. Tender, cake-style doughnuts with a slight tang from real buttermilk.

Favourite shoofly pie with baking-soda-aerated molasses filling, ginger and cinnamon spice, and lard-and-butter crumbs. The Lancaster County classic with extra lift and warm spice.

Sturdy gingerbread house dough made with shortening, dark corn syrup, and warming spices. Holds its shape for construction. The classic holiday project base.

Carrot raisin cheesecake blends warm spices and shredded carrots into a creamy graham-crusted cheesecake topped with citrus cream cheese frosting. Carrot cake meets New York cheesecake in one springform pan.

Spiced biscotti with cinnamon, cloves, ginger, and a surprising kick of white pepper. Crunchy, warmly spiced Italian cookies built for dunking in coffee or tea.

Upside-down apple gingerbread with sliced apples in brown sugar on the bottom, topped with a spiced molasses cake made with hot tea. A warm fall dessert inverted onto a plate.

Honey and mustard marinade and soy and ginger marinade.

Halal-style pot stickers filled with beef and lamb, napa cabbage, scallion, and a hint of orange zest, then pan-fried and steamed for crisp bottoms and tender tops. Pleated, juicy dumplings with a dipping sauce.

Summer fruit salad bowl of nectarines, raspberries, and grapes over crisp iceberg, dressed with a cream cheese sauce thickened with macerated ginger-nectarine juices.

Ginger chicken broth soup with vermicelli, cilantro, and scallions finished with fresh lemon. A light, aromatic bowl ready in 20 minutes.