306 root recipes

Pickled red eggs steeped in beet juice, apple cider vinegar, cloves, allspice, peppercorns, and fresh ginger. Vibrant magenta with tangy, spiced flavor.

Homemade flavored stir-fry oil infused with fresh ginger, garlic, and red pepper flakes. A make-ahead aromatic oil that adds instant depth to any stir-fry.

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.

Dairy-free pumpkin tapioca pudding made with rice milk, tapioca flour, and canned pumpkin. Vegan, gluten-free, and ready in under 20 minutes. Optional licorice root adds a unique twist.

Asparagus simmered in orange juice and topped with sliced rounds of make-ahead ginger-orange compound butter with fresh cilantro. An elegant spring side dish that melts into a glossy finishing sauce.

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.

Ginger garlic bread with fresh ginger and garlic pureed into butter, spread on a split baguette, and broiled until golden. A 4-ingredient twist on classic garlic bread ready in 20 minutes.

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

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

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.

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.

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.