799 root recipes

Southern Thai grilled chicken: chicken rubbed with a fragrant spice paste, even under the skin, marinated, then grilled over low coals until charred and juicy. Big, bold Thai flavor off the grill.

This is one of my favorites. Deep fried tofu with a peanut sauce for dipping. This one calls for pressing the tofu first. It makes it denser.

Twice-cooked pork stir-fried with dried mushrooms, bell pepper, bamboo shoots and bean curd in a gingery soy-mushroom sauce. A classic Sichuan-style dish with tender poached pork and crisp wok-fired vegetables.

Seafood soup with garlic and ginger features tender shrimp and scallops in a clear chicken broth infused with sweet leeks, scallions and fresh aromatics. Light and warming.

Fresh ginger muffins: bakery-style buttermilk muffins packed with finely chopped fresh ginger candied with sugar, plus fragrant lemon zest. The classic Marion Cunningham recipe, with serious ginger bite.

Cucumber pineapple salsa tosses crisp cucumber, sweet pineapple, and chewy dried cranberries with jalapeno, lime, and fresh ginger. A bright, no-cook fruit salsa for grilled chicken, fish, or tortilla chips.

Gulai Merah, Sumatran red-braised short ribs marinated in a spice paste of chiles, shallots, ginger, and turmeric with lemongrass and salam leaf. A slow-braised Indonesian beef dish.

Sweet and tangy sauce is great over these ribs! Boiling the ribs before they're baked saves time! I usually double the sauce for extra dipping!!!

Roast onion, garlic, ginger, and whole spices until fragrant, blend with olive oil and lemon juice for a potent Ethiopian marinade that transforms tuna, pork, or beef.

Ginger shrimp skewers marinated in a pureed lime-jalapeno-ginger blend and grilled until pink and firm. A quick, bold appetizer for parties that takes just 2 minutes per side.

Crisp, colorful Chinese pickled vegetables in sweet-sour brine. Carrots, radish, cucumber, and peppers ferment for a week to create the perfect tangy condiment.

Indian-spiced carrots and spinach with turmeric, ginger, fresh coconut, and coriander. Vibrant vegetarian side dish ready in 30 minutes for healthy weeknight meals.

Norwegian fish salad (fiskesalat) with cold boiled halibut in a creamy horseradish-sour cream-dill sauce, served on lettuce with sliced eggs and tomato wedges.

Chinese pork balls (gee yok beng) mix ground pork with fresh ginger, scallion, water chestnut, and soy, shaped into balls and deep-fried golden. Tender inside, crisp outside, and endlessly dip-able.

Poached cabrilla fish medallions served over braised celery bulb with a fragrant court bouillon, pickled ginger and carrot ribbons. A refined seafood main course with clean, elegant flavors.

Gesztenye kremleves is a silky Hungarian cream of chestnut soup with veal, parsnip, carrot, and celeriac, finished with an egg yolk and cream liaison.