808 root recipes

Pickled okra (lady's fingers) marinated in vinegar then chilled with chopped tomatoes, red onion, and fresh ginger. A bright, tangy summer side.

Chinese pickled pigs' ears simmered with ginger and vinegar, then chilled in a sweet-sour brine with cucumber, carrot, red onion, and bell pepper. A classic Cantonese cold appetizer.

Traditional Russian brined cucumbers (solionye ogurtsy) naturally fermented with fresh dill, horseradish, garlic, tarragon, and hot pepper. Crunchy, tangy, and deeply savory.

Pork or chicken strips marinated in lemongrass, galangal, curry, and coconut milk, grilled on skewers with a from-scratch spicy peanut dipping sauce. Authentic Thai satay at home.

Peach-ginger-grape fizz: ripe peaches or nectarines blended with white grape juice and fresh ginger, topped with seltzer for a non-alcoholic summer cooler.

Herring stir-fry with fresh ginger, broccoli, cauliflower, and carrots finished with lemon juice and zest. A quick, healthy fish dinner ready in under 10 minutes of cooking.

Asparagus stir-fried in a wok with fresh ginger, sesame oil, roasted cashews, and soy sauce. A quick Chinese-style vegan side dish ready in 15 minutes.

Chilled ginger shrimp marinated in a reduced teriyaki, rice vinegar, and sherry sauce. A light, make-ahead appetizer served cold with cucumber sticks and dipping sauce.

Steamed whole fish with fermented black beans, ginger, garlic, and scallions finished with sizzling hot oil. A classic Cantonese technique that keeps fish silky and flavorful.

Southern Thai grilled chicken: chicken rubbed with a fragrant spice paste, even under the skin, marinated, then grilled over low coals until charred and juicy. Big, bold Thai flavor off the grill.

Thai-style grilled prawns marinated in lemongrass, galangal, and rice wine, skewered and grilled until smoky. A stunning appetizer presentation stuck into a halved orange.

Kesselfleisch, a traditional German boiled pork with root vegetables, juniper berries, coriander, and clove-studded onions simmered low and slow until tender.

Hawaiian teriyaki roast pork shoulder marinated overnight in teriyaki sauce, brown sugar, sherry, ginger, and garlic, then cooked in the microwave until tender.

This wonderfully golden Marmalade is a real treat on scones or used as a tart filling.

Thai Kaeng Khua curry paste made with dried chilies, garlic, lemongrass, coriander root, and shrimp paste. A fragrant homemade paste that keeps 3-4 months refrigerated.

A hearty post-Thanksgiving chowder with butternut squash, celery root, savoy cabbage, rice, and leftover turkey in a silky pureed broth. Use up those holiday leftovers in 45 minutes flat.