3,814 ginger recipes

Moist spiced apple scones with concentrated dried apple chunks, applesauce for tenderness, and triple warm spice. A lower-fat scone with a crackly cinnamon-sugar top.

Chinese tea-smoked chicken marinated in rice wine and Szechuan peppercorns, steamed, then wok-smoked over black tea and brown sugar. An aromatic, deeply flavored whole bird.

Medieval-inspired roast goose stuffed with pears, grapes, and fresh herbs, served with a spiced wine and vinegar sauce. A stunning, historically rooted holiday centerpiece.

Homemade curry powder toasted and ground from whole spices for vibrant, complex flavor that blows away store-bought blends and keeps for six months.

Jack-o-lantern cookie pops made with spiced molasses dough cut into pumpkin shapes on lollipop sticks, decorated with tinted ornamental frosting. A fun Halloween baking project for kids.

Traditional Japanese tentsuyu dipping sauce for tempura made with dashi stock, mirin and soy sauce. Served warm with grated radish, horseradish and a squeeze of lemon.

Chicken in silky almond sauce with yogurt, cardamom, coriander, and slivered almonds pureed into a rich Mughlai-style gravy. A fragrant Indian chicken korma that improves overnight.

Passover sponge cake with pineapple juice concentrate, almonds, lemon and orange zest, made with potato starch and cake meal. Light, airy, and flour-free.

Tall honey cake (lekach) baked with 1¼ cups honey and a full cup of strong coffee for moisture and depth. Walnut-studded with warm spices, traditional for Rosh Hashanah and the Jewish New Year.

Yellow Hell is a Caribbean mango marinade with scotch bonnet pepper, dark rum, coconut milk, ginger, and lime. Fruity, fiery, and built for grilled chicken, pork, or seafood.

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.

Par-cooked balti meat, the make-ahead base for a balti curry: lamb braised with onions, tomato, ginger and balti spices, then the aromatics blended into a thick curry sauce ready for the final balti cook.

Asian-style grilled chicken marinated in soy sauce, rice wine, sesame oil, fresh ginger, and brown sugar. Marinate for an hour or overnight for deeper flavor.

Crispy Chinese-style honey chicken with cornstarch batter, double-fried until golden, drizzled with ginger-garlic honey sauce. Restaurant takeout flavors at home with wok technique.

Asian flavor, make your own jerky, use any game meat or even beef

Steamed open dumplings (siu mai) with ground pork, ham, ginger, and sesame oil in wonton wrappers. A classic dim sum favorite you can make at home with a simple steamer setup.