3,883 gingered recipes

Asian vegetable salad with pineapple, snow peas, carrots, red bell peppers, and watercress in a pineapple-ginger-soy sesame dressing. A light, colorful make-ahead side for barbecues and potlucks.

Whole steamed crab in shell with a Cantonese-style curry sauce of garlic, ginger, sherry, and sweet bell pepper. Restaurant-style banquet dish with theatrical presentation.

South Indian vegetable kurma with coconut, poppy seeds, cardamom, cloves, and cinnamon in a creamy spiced sauce. A fragrant vegetarian curry that pairs with rice or roti.

Homemade curry powder ground in a blender from coriander, cumin, fenugreek, turmeric, fennel, and a touch of saffron. A 14-spice blend with brighter, fresher flavor than store-bought tins.

Kashmiri lamb stew (gosht): tender lamb in a creamy cashew-and-yogurt gravy with warm whole spices, tomatoes and potatoes. A rich, aromatic Indian curry, gently spiced rather than fiery.

BBQ beef short ribs marinated in soy sauce, dry sherry, brown sugar, ginger, and five-spice powder, then grilled low and slow until fall-off-the-bone tender. Asian-inspired barbecue.

Hot scallop salad with seared sea scallops, fresh ginger, lime juice, and marjoram served over greens with thick-sliced potato chips mixed in. A warm-cool salad with crunch and elegance.

If you love cooking, you will love preparing this scrumptious dish that can satisfy anyone's hunger!

Try this Asian-style omelet that is made of shiitake mushrooms, scallions, and red chilis, adding a little bit of sesame oil and ginger, this omelet will satisfy you!

Honey jalapeño chicken tossed over sesame soba noodles with soy, scallions, and pickled ginger. A sweet-hot weeknight bowl using shredded rotisserie chicken to hit the table in 25 minutes.

Orange braised pork shoulder with port wine, dried figs, apples, and fresh orange, slow-simmered until fork-tender. Served over sesame brown rice.

Overnight-marinated caribou steak strips stir-fried with garlic, green peppers, and water chestnuts in a soy-sherry glaze. Served over steamed rice.

Cantonese salt-baked chicken buried in six pounds of blazing rock salt with ginger, garlic, and scallion stuffing. Hakka-style whole chicken technique that gives you impossibly juicy meat and silky skin.

Upside-Down Pineapple-Raisin-Carrot Cake bakes a spiced carrot batter over caramelized pineapple rings and raisins in a cast iron skillet. Two classics in one.

Upside-down apple gingerbread with sliced apples in brown sugar on the bottom, topped with a spiced molasses cake made with hot tea. A warm fall dessert inverted onto a plate.

Triple-wheat bread machine loaf with bread flour, whole wheat flour, wheat germ, and cracked wheat, sweetened with honey and enriched with evaporated milk. Hearty, nutty, dump-and-go.