834 ginger recipes

Tea-smoked turkey thighs infused with black tea, fennel, ginger, and clove, then glazed with teriyaki and ketchup. Oven-smoked Chinese-inspired poultry without a smoker.

Curried apple pork chops baked under a fragrant blanket of tart apples, onion, ginger, garlic, soy sauce, and curry powder. A simple oven-braise that turns weeknight chops into something special.

Nori lamb surprise butterflies lamb loin around scallops, mango, mushrooms, and pickled ginger, wraps it in seaweed, and pairs it with a chili-lemongrass syrup and a roasted pepper relish.

Molasses cookies with a surprising hit of mint extract, warm cinnamon, ginger, and clove. Crackly sugar-rolled tops and chewy spiced centers.

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.

Bhindi curry with okra simmered in a fragrant spice blend of mustard seeds, fenugreek, cumin, and turmeric fried in mustard oil. An authentic Indian okra dish.

Thick-cut pork loin steaks marinated in soy sauce, molasses, sherry, ginger and garlic, then grilled or broiled in just 10 minutes. A rich, glossy teriyaki dinner for two.

Indian-spiced chutney with dried apricots, golden raisins, and currants flavored with garlic, ginger, and cayenne for a sweet-hot condiment.

Spiced chicken filling for samosas with garam masala, turmeric, ginger, garlic, and green chili. Steamed, flaked, and seasoned with fresh dhunia leaves.

Asian-style flank steak marinade with soy sauce, sherry, oyster sauce, honey, and crystallized ginger. Marinate overnight and grill for a sweet-savory crust.

Roasted vegetable broth made with caramelized onions, carrots, celery, mushrooms, apple, ginger, and herbs. A rich, golden stock built from whatever vegetables you have on hand.

Fresh mint-coriander chutney with jalapenos, ginger, and a tadka of sputtering mustard and cumin seeds. A vibrant Indian green chutney for samosas and curries.

Shallot and papaya chutney simmers with cider vinegar, brown sugar, fresh ginger, golden raisins and cinnamon. Sweet-tangy condiment for grilled meats, roasts, fish, or burgers.

Pan-seared chicken supremes marinated in lime, white wine, ginger, garlic, and tarragon, finished with a glossy cinnamon-colored pan sauce reduction. Classic French bistro technique.

Chinese hot orange soup made with fresh-squeezed orange juice, rock sugar, and preserved ginger, lightly thickened with cornstarch. Served warm with citrus slices and cream wafers.

A fresh, ginger-spiked vegetable relish with carrots, red peppers, onions, and cucumber in a sweet vinegar brine. No canning needed. Chill overnight and serve for up to 3 days.