1,003 ginger beer recipes

Bacon-wrapped rumaki with marinated chicken livers, water chestnuts, and scallions broiled until the bacon crisps. A retro tiki bar appetizer with soy-sherry-ginger soak.

Chilled poached shrimp served with a bold, spicy peanut dipping sauce made with ginger, garlic, red pepper flakes, and soy sauce. Both the sauce and shrimp can be made days ahead for easy entertaining.

Sweet and sour Alaska salmon nuggets: broiled wild salmon chunks served with a pineapple-ginger dipping sauce. A fun twist on takeout using Pacific wild-caught fish.

Grilled venison kabobs marinated in cranberry juice, olive oil, garlic, and herbs with mushrooms, onions, and bell peppers. A hunter's favorite that tames game meat with a fruity, savory marinade.

Crispy homemade turkey breakfast sausage patties seasoned with fresh basil, parsley, garlic, ginger, and red pepper flakes. A leaner, herb-packed alternative to store-bought pork sausage.

Cajun spice blend with paprika, three peppers, onion and garlic powder, plus thyme and oregano. The all-purpose Louisiana seasoning that lifts blackened fish, popcorn, burgers, and roast chicken in a five-minute mix.

Chinese tea-smoked chicken marinated in rice wine and Szechuan peppercorns, steamed, then wok-smoked over black tea and brown sugar. An aromatic, deeply flavored whole bird.

Homemade curry powder toasted and ground from whole spices for vibrant, complex flavor that blows away store-bought blends and keeps for six months.

Low-fat plum-orange glazed chicken breasts marinated in Chinese plum sauce, fresh ginger, orange juice, and Dijon mustard, then pan-seared until golden.

Quick vegetable stir fry with green beans, mushrooms, scallions, and slivered almonds seasoned with soy sauce, garlic, and ginger. Ready in 20 minutes.

Traditional Japanese tentsuyu dipping sauce for tempura made with dashi stock, mirin and soy sauce. Served warm with grated radish, horseradish and a squeeze of lemon.

San Francisco vegetable soup, a light ginger-sesame broth with bok choy, snow peas, carrot, and red pepper. Vegan, quick, and built to keep every vegetable crisp-tender.

Par-cooked balti meat, the make-ahead base for a balti curry: lamb braised with onions, tomato, ginger and balti spices, then the aromatics blended into a thick curry sauce ready for the final balti cook.

Asian-style grilled chicken marinated in soy sauce, rice wine, sesame oil, fresh ginger, and brown sugar. Marinate for an hour or overnight for deeper flavor.

Asian flavor, make your own jerky, use any game meat or even beef

Steamed open dumplings (siu mai) with ground pork, ham, ginger, and sesame oil in wonton wrappers. A classic dim sum favorite you can make at home with a simple steamer setup.