Author: Dorie Greenspan
Author: Carolyn Beth Weil
Ginger and Shaoxing rice wine give a deep, round intensity to chicken, turning it into something sumptuous. The salty savor of country ham and chewy, dense chestnuts help make each forkful a hit.
Author: Andrea Reusing
These pancakes get their light texture from a batter made with club soda. Pressing hard on them when frying makes them crisp.
Author: Andy Baraghani
For this vegetarian dinner, we roast thick wedges of cabbage, carrots, and tofu in a spiced coconut milk sauce until they're wonderfully softened and caramelized. Puréeing the milk with chopped lemongrass,...
Author: Anna Stockwell
Author: Melissa Perlman
Author: Cindy Mushet
Author: Jeffrey Alford
Author: Baija Lafridi
Think of the cucumber as a crunchy and spicy relish that somehow makes fried fish even better.
A feel-good classic with a new lease on life, this sinus-clearing broth starts with ginger softened in savory caramel.
Author: Andy Baraghani
This milky black tea mixes the sweet spiciness of dried ginger with piney-fruity-minty green cardamom and the brash, earthy heat of black pepper.
Author: Leena Trivedi-Grenier
This salad evolved from my father's favorite road-trip snack-carrot sticks with roasted almonds, lemon juice, and salt. I've punched it up with fresh ginger, lots of parsley, and dates.
Author: Antoni Porowski
Author: Susan Roberts-Muz
Author: Pam Norby
Author: Chris Schlesinger
Author: Jasper White
Author: Bon Appétit Test Kitchen
Author: Gary N. Fauskin
Author: Jacques Pépin
You can slice the cauliflower any direction you like, just be watchful of your fingertips on the mandoline and work over a bowl to catch all the bits of flying florets.
Author: Claire Saffitz
Take down the temperature of a classic hot toddy in this easy, cooling rye cocktail.
Author: Andy Baraghani
Author: Sheila Lukins
This vibrant Moroccan spice blend includes cumin, ginger, cinnamon, coriander, and allspice-it's an excellent addition to lamb burgers or roasted chicken.
Author: Grace Young
The key to developing crispy browned surfaces on roasted cauliflower is baking in a superhot oven on the lowest rack so the baking sheet is close to the heat radiating off the bottom of the oven.
Author: Claire Saffitz
Author: Carol Gilbert
Author: Dorie Greenspan