Recipes with ginger
2,888 recipes
Pumpkin Swirl Bread
Pumpkin swirl bread with a cream cheese and sour cream filling layered through spiced pumpkin batter. Two loaves of fall baking at its best.
Simple Sweet & Sour
Vegan sweet and sour stir-fry with mushrooms, carrots, snow peas, bell pepper, and squash in a ginger-soy-brown sugar glaze. No oil needed. Serve over brown rice.
Super Spice Cookies
Crisp-edged spice cookies with warm cinnamon, ginger, cloves and allspice folded into buttery dough, then flattened with sugar for a crackled golden finish.
Honey Golden Chicken
Honey golden chicken roasted with lemon, ground ginger, and a honey-oil glaze, basted until deeply golden and caramelized. A simple, four-ingredient roast chicken with sticky, sweet skin.
Roast Chicken with Lemon Zest & Green Olives
Moroccan-spiced roast chicken with saffron, ginger, and cilantro, finished with a pan sauce of green olives and julienned lemon zest. Two birds roasted golden for a crowd of 10.
Handi Chicken
Handi chicken is the dum-style Pakistani classic: bone-in chicken cooked in a sealed earthenware pot with yogurt, whole spices, and paya (lamb foot) stock for deep flavor.
Thai Curry Penne
Restaurant-style penne in a rich coconut-curry cream sauce with crab and broiled scallops, finished with spiced tomato chutney and fresh basil. A showstopper fusion dish.
Toasted Curry Powder
Toasted curry powder oven-toasts coriander, cumin, fennel, cardamom and turmeric before grinding for a deep, aromatic, restaurant-style spice blend. Six-month shelf life in a tightly sealed jar.
Anglesey Cake - Cacen Sir Fon
Traditional Welsh spice cake loaded with mixed dried fruit, dark molasses, and warm ginger for a moist, treacle-sweetened teatime treat from Anglesey.
Stuffed Brinjals
Punjabi-style stuffed brinjals (eggplant) filled with a spice paste of coriander, turmeric, poppy seeds, green chilies, and fenugreek. Pan-cooked in ghee until meltingly tender and fragrant.
Baked Prawns & Mungbean Noodles - Kung Op Wun Sen
Thai glass noodles baked with prawns, coriander root, ginger, peppercorns, and oyster sauce in individual pots. Kung Op Wun Sen ready in 30 minutes.
Cajun Lamb Curry
Cajun lamb curry blends Louisiana heat with Indian spice. Coconut cream, cayenne, jalapeno, ripe banana, and toasted pecans build a sweet-hot curry served over rice.
Cajun Lamb Curry
Cajun lamb curry blends Louisiana heat with Indian spice. Coconut cream, cayenne, jalapeno, ripe banana, and toasted pecans build a sweet-hot curry served over rice.
Cold Noodles with Pineapple
Thai-inspired cold somen noodles with fresh pineapple, coconut cream sauce, garlic oil, and red pepper flakes. A sweet, tangy, spicy vegetarian noodle dish ready in 40 minutes.
Sri Lanka Bola Curry Beef Balls with Curry Gravy
Sri Lankan beef meatballs spiced with curry powder, ginger, and cloves get deep-fried then simmered in coconut curry gravy with lemongrass and curry leaves.
Sri Lanka Bola Curry Beef Balls with Curry Gravy
Sri Lankan beef meatballs spiced with curry powder, ginger, and cloves get deep-fried then simmered in coconut curry gravy with lemongrass and curry leaves.
Pumpkin swirl bread with a cream cheese and sour cream filling layered through spiced pumpkin batter. Two loaves of fall baking at its best.
Vegan sweet and sour stir-fry with mushrooms, carrots, snow peas, bell pepper, and squash in a ginger-soy-brown sugar glaze. No oil needed. Serve over brown rice.
Crisp-edged spice cookies with warm cinnamon, ginger, cloves and allspice folded into buttery dough, then flattened with sugar for a crackled golden finish.
Honey golden chicken roasted with lemon, ground ginger, and a honey-oil glaze, basted until deeply golden and caramelized. A simple, four-ingredient roast chicken with sticky, sweet skin.
Moroccan-spiced roast chicken with saffron, ginger, and cilantro, finished with a pan sauce of green olives and julienned lemon zest. Two birds roasted golden for a crowd of 10.
Handi chicken is the dum-style Pakistani classic: bone-in chicken cooked in a sealed earthenware pot with yogurt, whole spices, and paya (lamb foot) stock for deep flavor.
Restaurant-style penne in a rich coconut-curry cream sauce with crab and broiled scallops, finished with spiced tomato chutney and fresh basil. A showstopper fusion dish.
Toasted curry powder oven-toasts coriander, cumin, fennel, cardamom and turmeric before grinding for a deep, aromatic, restaurant-style spice blend. Six-month shelf life in a tightly sealed jar.
Traditional Welsh spice cake loaded with mixed dried fruit, dark molasses, and warm ginger for a moist, treacle-sweetened teatime treat from Anglesey.
Punjabi-style stuffed brinjals (eggplant) filled with a spice paste of coriander, turmeric, poppy seeds, green chilies, and fenugreek. Pan-cooked in ghee until meltingly tender and fragrant.
Thai glass noodles baked with prawns, coriander root, ginger, peppercorns, and oyster sauce in individual pots. Kung Op Wun Sen ready in 30 minutes.
Cajun lamb curry blends Louisiana heat with Indian spice. Coconut cream, cayenne, jalapeno, ripe banana, and toasted pecans build a sweet-hot curry served over rice.
Cajun lamb curry blends Louisiana heat with Indian spice. Coconut cream, cayenne, jalapeno, ripe banana, and toasted pecans build a sweet-hot curry served over rice.
Thai-inspired cold somen noodles with fresh pineapple, coconut cream sauce, garlic oil, and red pepper flakes. A sweet, tangy, spicy vegetarian noodle dish ready in 40 minutes.
Sri Lankan beef meatballs spiced with curry powder, ginger, and cloves get deep-fried then simmered in coconut curry gravy with lemongrass and curry leaves.
Sri Lankan beef meatballs spiced with curry powder, ginger, and cloves get deep-fried then simmered in coconut curry gravy with lemongrass and curry leaves.
