604 fresh gin recipes

Crispy fried ginger cookies glazed with golden sugar syrup for a Sri Lankan treat that shatters with every bite. Fresh ginger juice delivers warm spice balanced by sweet candy coating.

Ginger molasses muffins fold whipped egg whites into a buttermilk batter spiced with cinnamon, nutmeg, and fresh ginger. Crackly tops, tender tangy crumb, and the warming bite of dark molasses in every bite.

Vegan squash soup blends sweet buttercup squash with apple, onion, and fresh ginger into a silky, dairy-free bowl. No cream needed; the squash and apple do all the work. A cozy, healthy fall starter.

Pumpkin soup with coconut cream and fresh ginger, brightened with lemon juice and a pinch of chili. Pureed silky-smooth and finished with chopped coriander. Thai-leaning fall comfort that works hot or chilled.

Pumpkin gingerbread mini loaves spiced with cinnamon and fresh ginger root, sweetened with molasses, and topped with a walnut-sugar streusel. Makes four small loaves, freezes for up to six months, ideal for holiday gifting.

Whole wheat blender waffles made from whole wheat berries (the grain), soy milk, applesauce and egg substitute. Vegan, dairy-free, fiber-rich, and ground fresh in a blender for the freshest possible flour.

Elegant smoked salmon tea sandwiches with lemon-chive cream cheese on pumpernickel. Sophisticated finger sandwiches ready in 20 minutes, perfect for brunch or afternoon tea.

Prepare your recipe for kefta meatballs. Let them simmer for at least an hour in this spicy tomato-based sauce.

This scrumptious dish made of cracked wheat and tomatoes can be served by itself or with any type of meat.

Homemade mango chutney with brown sugar, ginger, garlic, raisins, and warm spices. Slow-simmered to jam consistency and aged four weeks for deep flavor.

Garam masala lamb kebabs marinated in spiced yogurt with ginger, garlic, and fresh coriander, then grilled until charred and finished with a dusting of warm, toasted garam masala. Includes a from-scratch spice blend.

Roasted butternut squash soup brushed with chestnut honey before roasting, finished with shallots, rosemary, and butter. Brothy fall soup with deep caramelized flavor, not the usual heavy puree.

Very nice flavor and easy to make. I drizzled some of the marinade over the salmon during the covered cooking time and used it as a sauce. I might add some chopped fresh ginger to the marinade next time. Cooking time was perfect.

Asparagus stir-fried in a wok with fresh ginger, sesame oil, roasted cashews, and soy sauce. A quick Chinese-style vegan side dish ready in 15 minutes.

A 4-ingredient salad dressing with picante sauce, orange marmalade, soy sauce, and fresh ginger. Sweet heat meets tangy citrus in 5 minutes flat.

This recipe is over 100 years old. I add a twist to the recipe (and a little sweetness) by adding some golden raisins, like my favorite restaurant in Provincetown, Mass., does.