834 ginger recipes

Eggplant kimchi (gaji kimchi): small slashed eggplants brined, then stuffed with a punchy soy-vinegar-garlic-ginger-scallion dressing and fermented overnight. A quick Korean-style eggplant kimchi with bright, savory flavor.

Thai-style marinade with soy sauce, oyster sauce, honey, fresh ginger, garlic, cilantro, and citrus zest. A sweet-savory marinade for chicken and grilled meats, ready in 5 minutes.

Chinese vegetable soup with shiitake mushrooms, napa cabbage, soba noodles, and a ginger-tamari broth. A low-fat, brothy noodle bowl with savory mushroom depth.

Makkhani murghi (butter chicken) with tandoori-style chicken in a creamy tomato sauce with garam masala, ginger, roasted cumin, and fresh green chile. India's most beloved curry sauce.

Grilled sweet and sour halibut with a brown sugar-ginger glaze, charred bell peppers, and scallions. A light, flavorful fish dinner ready in 30 minutes.

Red lentil dal with cinnamon sticks, fresh ginger, green chili, and lemon. A warming, naturally vegan lentil stew with Indian-inspired spices.

Traditional tamarind and guava chutney with fresh ginger, mustard seeds, currants, and warm spices, boiled and canned for preserving. A tangy, complex Indian condiment.

Piña colada punch with homemade coconut milk, fresh pineapple juice, ginger-cassia tea, and rum or gin. Big-batch tropical party drink that serves a crowd.

Spicy garbanzo bean soup with potatoes, tomatoes, saffron, turmeric, cumin, and ginger simmered for four hours from dried chickpeas. A Moroccan-inspired vegan soup finished with lemon and cilantro.

Salt-smothered chicken buried in a bed of red-hot rock salt with ginger, tangerine peel, and Szechuan peppercorn marinade sealed in the cavity. An ancient Cantonese technique that steams the bird to silken tenderness.

I used Cornish Game Hens, but you could also use a cut up chicken. If you can't get winter melon, watermelon will work. Winter melon is white, very mild tasting and a tad denser than watermelon. I think you could get away using something like Honeydew too.

This is the hot and exotic spice mixture that give Eritrean and Ethiopian cooking its characteristic flavor.

Seafood laksa made with scallops, snapper, king prawns, squid and served with Australian-style lemon myrtle linguini.

Oil-free curried chickpeas simmered with potatoes, tomatoes, and warm spices like cumin, cinnamon, coriander, and cloves. A naturally vegan one-pot meal that's rich, hearty, and packed with flavor.

Green tomato mincemeat made from scratch with suet, apples, raisins, citron, and warm spices. A traditional preserve for holiday pies, sealed with a splash of brandy.

Asian-style green salad with napa cabbage, bean sprouts, bamboo shoots, and broccoli in a soy-ginger-rice vinegar dressing. A crunchy, low-fat vegetarian side that comes together in 20 minutes with no cooking.