3,610 ginger beer recipes

Udon noodles tossed with shiitake mushrooms, bok choy, carrots, and grated ginger in toasted sesame oil, simmered in the mushroom soaking liquid. A clean, earthy Japanese noodle bowl.

Frozen lobster tails butterflied and microwave-steamed, then drizzled with a citrus butter made from lemon juice, orange zest, ginger, and paprika. A date-night seafood dinner ready in 40 minutes.

If you're looking to impress your date, trying preparing this dish that is sure to sweep her off her feet and into a a chair at the dinner table.

Three-fruit punch made with orange, lemon, and pineapple juice concentrates topped with bubbly ginger ale. A refreshing party punch ready in 10 minutes.

Kheema is a dry-cooked Indian lamb curry with freshly ground cloves, cinnamon, and cardamom. No water added, the lamb cooks in its own juices with ginger, garlic, and turmeric. Served over rice.

Card gingerbread cookies shaped into playing-card rectangles and scored with lines, made with molasses, brown sugar, ginger, and cinnamon. A vintage rolled cookie for the holidays.

Indian-spiced okra in a savory sauce with caramelized onion, ginger, turmeric, green chili, and ground almonds. A quick vegetarian side dish ready in 30 minutes.

Old-fashioned chocolate cake doughnuts made with buttermilk, melted chocolate, and a pinch of ginger, then deep-fried until crisp outside and tender within.

Slice and bake gingersnap cookies with molasses, ginger, and cinnamon. Make the dough, freeze in logs, and bake fresh cookies anytime for up to six months.

Cold spiced shrimp poached in ginger, dry sherry, scallions, and Szechwan peppercorns. Chilled in the cooking stock for maximum flavor absorption.

Simple Indian lentil dhal with turmeric, cumin, cardamom, and fresh ginger. Vegan, high-protein, and simmered to a thick, creamy consistency. Serve over rice.

Slice-and-bake molasses cookies with ginger, brown sugar, and a crisp, thin snap. Shape the dough into a log, chill, slice thin, and bake for 8 to 10 minutes.

No-bake fig squares with crystallized ginger, nuts, lemon juice, and toasted coconut layered between thin fruit-and-nut paste. A naturally sweet confection with zero oven time.

Miso potato salad with baby potatoes simmered in a sauce of white and red miso, sake, ginger, and honey. A Japanese-inspired side served hot or cold, no mayo needed.

Three-fish teriyaki marinates salmon, tuna, and swordfish in a pineapple-soy glaze with garlic, ginger, and rice vinegar, then grills the fillets and reduces the marinade into a glossy sauce.

Spiced watermelon rind pickles, the Southern preserving classic that turns leftover rind into translucent sweet-and-spicy gems flavored with cinnamon, clove, and ginger. Water-bath canned for the pantry shelf.