Author: Jessica B. Harris
Sauté hot Italian sausage meat with ginger and garlic, mix with veg, and dinner's a wrap!
Author: Claire Saffitz
Author: Shih Yu Chen Kuo
Associate Food Director Debby Goldsmith's childhood nanny made these delicious Swedish cookies a Goldsmith family tradition. Even Debby's dad, Del, who claims he doesn't like ginger, thinks they're pretty...
Super gingery buttermilk scones, made with both candied and fresh ginger, with a hint of lemon.
Author: Elise Bauer
Author: Stephan Pyles
Author: Deborah Madison
Coconut cream is what gives this soup its velvety richness. Otherwise it'd just be green juice and noodles!
Author: Andy Baraghani
Anybody who knows me knows that I have a soft spot for cupcakes and soy chai lattes, so combining these two creates my own piece of heaven. These cupcakes are moist, tender, and lightly spicy, thanks to...
Author: Kim Barnouin
The lamb for these wraps-bursting with flavorful spices and herbs-is cooked in the oven, but it would also be amazing cooked on a grill.
Author: Anca Toderic
Author: Laurent Gras
Try this tossed with cooked soba noodles or drizzled over seared salmon.
Author: Claire Saffitz
A holiday-spiced grenadine syrup, club soda, and a twist is a grown-up Shirley Temple we can all enjoy. For the adults who want to imbibe, a splash of Scotch fits just right.
Author: Anna Stockwell
Author: Francois Payard
A strawberry-bourbon buck created by San Diego bartender Erick Castro of Polite Provisions.
Author: Adrienne Stillman
East this spiced-tomato Indian curry with rice for flatbread.
Author: Dawn Perry
Author: Sarma Melngailis
The chicken should be falling-apart tender; if it starts to shred when you plate it, that's a good sign!
Author: Andy Baraghani
Author: Lori Longbotham
Author: Rupa De
Almonds, pistachios, raisins, ginger and a touch of tea team up in a luscious sauce.
This playful Indian take on veggie lasagna pairs chickpea-flour noodles with eggplant, sweet potatoes, and chile- and ginger-spiced tomato and yogurt sauces.
Author: Vikram Sunderam
Author: Lara Shriftman