We use round cookie stamps for the imprint before cutting these cookies out with a round cutter. Once the glaze is applied, they really do look like antique tiles.
Author: Yotam Ottolenghi
Because cauliflower steaks are held together by the piece of stem at the base of each head, you can really only cut two thick steaks per cauliflower. Save the trim for making cauliflower rice or roasted...
Author: Claire Saffitz
Author: Virginia Burke
This speedy dinner is loaded with cherry tomatoes, sugar snap peas, and the same spices you'll find in a traditional matar paneer.
Author: Sohla El-Waylly
Author: Grace Parisi
Steak kebabs, marinated in soy-ginger sauce, and served over a salad of bok choy, kale, and cucumbers.
Author: Alice Liveing
Author: Lillian Chou
Embrace the flavors of autumn with this luscious take on a classic. The pumpkin not only lends richness but also makes the pie a stunner, with mesmerizing swirls of orange. Ginger adds a subtle snap.
Author: Baita Daiwei Ting
Author: Paula Wolfert
Author: Ken Haedrich
This spin on the frozen margarita adds a sweet-tart flavor with frozen raspberries and a hint of spiciness from fresh ginger.
Author: Matt Duckor
Author: Anton Nocito
Author: Gina Marie Miraglia Eriquez
This all-purpose sweet-and-spicy vinegar is an essential element of Filipino food.
Author: Nicole Ponseca
This riff on sesame noodles features sweet potato cellophane noodles. Pleasingly chewy and gluten-free, they're a great alternative to wheat noodles.
Author: Cheryl Slocum
Author: Grace Young
No butter? No problem! This ooey-gooey monkey bread, ribboned with layers of sweet, aromatic spiced pecans and pumpkin seeds and drizzled with caramel sauce, doesn't need it.
Author: Katherine Sacks
Author: Bon Appétit Test Kitchen
Ma-Po Tofu is a fiery Sichuan classic is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband's restaurant.
This method is endlessly adaptable: Swap the black bass for salmon; use spinach instead of cabbage. Don't like mushrooms? Skip 'em!
Author: Christina Chaey
Author: Grace Young
Don't skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.
Author: Anna Jones
Author: Cynthia Wilson
A ginger and coconut aminos dressing brings together this healthful salad of crunchy cucumbers and toothsome seaweed.
Author: Amy Myers, MD
Author: Joe Bonaparte
Author: Dr. Mao Shing Ni
This dish is inspired by a classic Cantonese preparation, which is traditionally battered and deep-fried. Here, the fish is pan-seared in hot oil, but still gets plenty of texture and flavor from ginger,...
Author: Andy Baraghani