Ginger

Poach turkey in an anise, ginger, and scallion broth, then shred the meat and toss with a savory, lard-enriched sauce for this traditional Taiwanese preparation.

You’ll find Korean rice cakes in all kinds of shapes and sizes—from long cylinders to thin, oblong rounds. While their flavor does not change according to shape, textures do. Thin rice cakes work well for this stir-fry, as they quickly absorb flavors and soften into crispy, chewy coins.

These crispy fritters are made with grated carrots, onions, and ginger, plus garam masala and chile. The dipping sauce has a hefty pour of bourbon, which adds warming depth.

Pakistani haleem is a warmly spiced, satisfyingly thick stew made from long-simmered lentils, barley, and bone-in chunks of lamb or goat.

The combination of beets and ginger gives you a great spectrum of flavors, while crunchy toasted cashews and a mess of crispy sunchoke chips lend contrasting texture.

Fresh salmon makes these ginger and scallion-laced burgers luscious and flavorful. Pile them high with peppery watercress, crunchy cucumber quick pickles, fragrant mint, and cilantro.

While it is not uncommon to find ginger blended into limeades, lemonades, and fresh sugarcane juice in India, it also pairs nicely with tamarind. Serve cold and give it a good stir before drinking.    This recipe is made with tamarind pulp, which contains large seeds that you will need to remove. Avoid the temptation to use concentrates. They’re more convenient because they don’t have seeds, but they don’t taste nearly as fresh.

A quick sizzle with ginger, butter, and soy sauce transforms tomatoes into a savory condiment we're spooning over rice, pasta, and crusty bread.

Potato salad gets a fresh burst of flavor from a dose of Jamaican jerk seasoning. The spicy rub is the foundation of the creamy dressing, where some of the heat is quelled by rich mayonnaise.

A classic recipe gone rogue.

This tea is brilliantly red and sweet-tart, with a delicious bite from ginger and aromas of clove and citrus

This method is endlessly adaptable: Swap the black bass for salmon; use spinach instead of cabbage. Don’t like mushrooms? Skip ’em!

Here’s a Sichuan-inspired stir-fry of snappy, blistered asparagus and crispy pork. Can’t find asparagus? Green beans or snap peas work just as well. (One thing that’s non-negotiable: a side of chile crisp.)

These pancakes get their light texture from a batter made with club soda. Pressing hard on them when frying makes them crisp.

Serve these mouthwatering ribs alongside a simple slaw made with shredded cabbage, lime juice, and avocado oil mayonnaise.

In this Thai-inspired stir-fry, a quick sear gives Spam a crispy yet melt-in-your-mouth texture, and a finishing drizzle of vinaigrette balances the salty rich ham with an herbaceous lift.

Silken tofu is the base of this dressing, creating a punchy sauce that's creamy and silky. Bryant Terry uses it to dress a hearty grain salad with celery, persimmons, and chopped nuts—but you can also drizzle it over grilled vegetables, or use it as a dip for crudités.

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.