Author: Grace Parisi
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
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
Author: Carolyn Beth Weil
Steak kebabs, marinated in soy-ginger sauce, and served over a salad of bok choy, kale, and cucumbers.
Author: Alice Liveing
Author: Virginia Burke
Author: Lillian Chou
Author: Baita Daiwei Ting
Author: Anton Nocito
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: Bon Appétit Test Kitchen
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: Ken Haedrich
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: Paula Wolfert
This all-purpose sweet-and-spicy vinegar is an essential element of Filipino food.
Author: Nicole Ponseca
Author: Grace Young
Author: Gina Marie Miraglia Eriquez
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
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
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.
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: Grace Young
Author: Cynthia Wilson
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
A ginger and coconut aminos dressing brings together this healthful salad of crunchy cucumbers and toothsome seaweed.
Author: Amy Myers, MD
Author: Jody Adams
Author: Dr. Mao Shing Ni