3,883 ginger recipes

Mirlitons farcis aux crevettes: stuffed chayote squash filled with a shrimp and bechamel filling, topped with cheddar breadcrumbs, and baked golden. A New Orleans Creole classic.

Thai-inspired mollusk pan roast with shrimp, mussels, and clams in a coconut milk-lemongrass broth with ginger, chilies, and white wine. Oven-finished in a Dutch oven.

Ma-po tofu, silky bean curd and ground pork simmered in a fiery sauce of fermented chili and ginger, thickened glossy and finished with sesame oil and scallion. The Sichuan classic, hot, spicy and tender.

Garlic steak stir-fry with round steak or venison marinated in soy, sherry, and ginger, then wok-seared with green peppers and water chestnuts. Served over rice.

A scrumptious cheesecake made with orange juice and seedless raisins.

Lamb roghan josh with toasted coriander, saffron cream, and garam masala. Tender cubed lamb simmered in yogurt sauce, finished with toasted almond flakes.

Orange pork stir-fry with tenderloin marinated in orange juice, soy sauce, ginger, and sherry. Tossed with fresh vegetables and cashews in a glossy orange sauce over rice.

Asian-style green salad with napa cabbage, bean sprouts, bamboo shoots, and broccoli in a soy-ginger-rice vinegar dressing. A crunchy, low-fat vegetarian side that comes together in 20 minutes with no cooking.

Cold or warm noodles tossed in a Chinese tahini sauce with sesame oil, soy sauce, rice vinegar, chili paste, and fresh ginger. Nutty, spicy, and ready fast.

Bread machine French onion cheese bread with sharp cheddar cheese spread, dried onion flakes, and a can of French onion soup. Savory, herby loaf for sandwiches.

Spiced pot roast marinated in a blended paste of cumin, turmeric, ginger, rosemary, French mustard, poppy seeds, and lemon. Braised tender on the stovetop or in a slow cooker.

Rich Mughlai chicken curry with a ground almond, ginger, and garlic paste in a creamy yogurt and cardamom sauce. A royal Indian dish with whole spices and whipped cream.

Chinese noodles in a savory-sweet pork sauce of hoisin, hot bean paste and ginger, topped with cool, crisp cucumber, black sesame and cilantro. A hearty, fried-sauce noodle bowl.

Crispy fried crab wontons with spinach and cream cheese, served with a sweet-spicy blackberry Szechuan dipping sauce. A stunning fusion appetizer that bridges East and West.

Pork tenderloin marinated 24 hours in bourbon, honey, fresh ginger, and sage, then smoke-roasted over fruitwood coals. Sticky, smoky, and fork-tender.

Ma-po's pork brains is a traditional Sichuan offal stir-fry pairing silky poached pork brains with crispy ground pork, chili nam yuey, ginger, and Shaoxing wine. A regional classic for adventurous eaters.