799 root recipes

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.

Steamed ginger fish rolls wrapped in napa cabbage leaves with salmon, prawns, mushrooms, and scallions. Served over molded rice with a soy-lime dipping sauce.

Phanang curry paste pounded from dried red chiles, shallots, garlic, lemongrass, galangal, coriander root, cumin, and shrimp paste. An authentic Thai curry paste made from scratch.

Phanang Curry Paste (Nam Prik Kaeng Phanang) recipe

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

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.

Fresh pineapple soaked in dark rum and ginger, served in the shell with toasted coconut. A tropical no-cook dessert that marinates in the fridge for stunning presentation.

Classic English pickled eggs with allspice, ginger, and peppercorns in straight vinegar. The chip-shop and pub staple, kept simple and aged for two weeks before serving with cold cuts or game.

Traditional Irish ginger marmalade made with bitter Seville oranges, lemons, fresh ginger root, and preserved ginger. A bittersweet, spicy preserve that's worth the slow simmer.

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.

Add a Chinese kick to your coleslaw with this recipe that uses pineapple, water chestnuts and bit of ginger.

This recipe reminds me a Japanese style soup because of kombu (kelp or seaweed). It's a nice change from my normal chicken broth and cream based squash soup. This one has a much cleaner taste, and really highlights the flavor of each ingredient.

Authentic Thai red curry paste from scratch: dried chilies, galangal, lemongrass, kaffir lime rind, shrimp paste, and toasted coriander and cumin seeds blended into a fiery aromatic base.

Tender caribou simmered in mustard oil with turmeric, cumin, ginger and garlic. This wild game curry brings bold Indian spices to lean, rich-flavored caribou meat.

Chinese crab and corn soup, the restaurant favorite, made light at home. Half the corn is pureed for a naturally creamy body, the rest left whole, with fresh crab, ginger, and a quick cornstarch thickening.

Authentic Thai massaman curry paste pounded from scratch with dry-fried spices, dried chilies, lemongrass, galangal, grilled shrimp paste, and tamarind. Deep, complex, and aromatic.