3,610 ginger beer recipes

Oven-baked Hawaiian turkey kebabs with pineapple, bell pepper, onion, and cherry tomatoes glazed in a soy-curry-ginger sauce. Low-calorie and ready in 30 minutes.

Deep chocolate cookies spiced with cinnamon, ginger, and cloves, made lighter with yogurt instead of butter. Crisp edges with chewy centers at just 41 calories per cookie.

Spicy brown bread made with cornmeal, whole wheat pastry flour, carob, and molasses, spiced with cinnamon, ginger, and nutmeg. A quick vegetarian bread ready in 30 minutes.

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.

These peas, with curry spices and mushrooms, offer a fragrant and fiery side dish.

Pan-fried catfish marinated in soy sauce, orange juice, and ginger, served with a reduced orange butter sauce. An Asian-inspired take on Southern fried catfish.

Grilled sea scallops in an Asian sesame marinade with hoisin, soy sauce, ginger, and dry sherry. Marinated overnight and skewered over charcoal.

Silky pumpkin mousse with warm spices and caramel, set with gelatin for airy texture. Elegant make-ahead dessert that tastes like autumn in a glass.

Frosted spice fruit cookies are old-fashioned molasses-spice rolled cookies loaded with walnuts, golden raisins, and dates, finished with an orange juice glaze. Holiday cookie tin staple.

Spiced pear cake with oats, brown sugar, nutmeg, ginger, cloves, and cinnamon. Soaked oats add moisture and a hearty, rustic texture to every slice.

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.

Cantonese sweet and sour chicken stir-fry with snow peas, mandarin oranges, cashews, and fresh ginger. A quick wok dinner bursting with citrusy, tangy flavor in 40 minutes.

General Tso's chicken stir-fried with dried red chiles, fresh ginger, and bright orange zest in a savory soy-sherry sauce. The Hunan-style original, faster and lighter than the breaded takeout favorite.

Toast whole spices until smoky, grind with dried chilies and aromatics, then blend with oil and wine for a thick Ethiopian berbere paste that clings to meats and vegetables.

Barbecued pork ribs with currant glaze rubs ribs in ginger, coriander, and paprika, then bastes them with a sweet-tart red currant, orange juice, and Dijon mustard glaze in the final 15 minutes. Glossy ruby-jeweled finish.

Give your fish a Chinese flavor with this simple recipe thats very easy to follow.