I N S E A S O N

For another layer of ginger flavor, simmer the accompanying rice in chicken broth and grated fresh ginger.

GINGER, COCONUT & CURRY SHORT RIBS

Inspired by Malaysian rendang —a beef coconut-curry dish—these short ribs simmer in a rich combination of coconut milk, ginger, and red curry until the base caramelizes into an intensely flavorful and aromatic paste.

[ S T O C K T H E PA N T RY] GINGER 4 WAYS

Each form has best uses, so it ’s worth keeping them all on hand.

F R E S H Before using, scrape skin off gingerroot, then grate, mince, or thinly slice fi brous fl esh. Store whole ginger wrapped in the fridge crisper for up to 1 month or freeze up to 6 months.

PA S T E Found in refrigerated tubes, jars, and frozen cubes, the puree makes it easy to add ginger to anything.

G R O U N D More pungent and spicier, the powder is ideal for baked goods and spice mixes.

C RYS TA L L I Z E D Fresh ginger is simmered in syrup and rolled in granulated sugar. Enjoy as-is or minced and stirred into baked treats.

SPICED GINGER- SCALLION OIL

Traditional Cantonese ginger-scallion oil is a mix of raw chopped scallions and fresh ginger tossed into hot oil. Our version includes a few enticing extras—star anise, cardamom, and peppercorns—to add a spice layer of the nonheat sort. Spoon it onto anything that needs a little extra zip or try these ideas. 1

R OA S T E D V E G T O S S Toss halved baby bok choy or broccoli fl orets with some of the oil. Roast veggies at 425°F until tender. 2

D I P P I N G S AU C E Thin some of the oil with soy sauce. Use as a dipping sauce for wontons, dumplings, or pot stickers. 3

F R I E D R I C E Drizzle some of the warm oil over homemade fried rice. 4

C H I C K E N & N O O D L E S Traditionally this oil is served with a whole poached chicken. For ease, spoon over poached chicken thighs and cooked rice noodles.

GINGERTURMERIC BARLEY PUDDING

Think of this creamy pudding as a golden milk latte in dessert form. Turmeric provides an earthy base for the warmth of fresh ginger and sweetness of date syrup. Pearl barley gives this dish a more satisfying texture than typical rice pudding.

SALMON & CABBAGE NOODLE BOWLS

Dry sake gives a balanced acidity to this ginger-soy marinade for the salmon, but it ’s the pungent umami notes of red miso in both the marinade and the vinaigrette that bring the entire dish into harmony. Miso’s savory richness rounds out the sharp fl avors in the marinade and tempers the sweetness of the cooked carrots in the dressing.

PUMPKIN GINGERBREAD

This deeply spiced cake takes full advantage of ginger’s many flavor personalities: fresh for brightness, dried for heat, and candied for sweetness in the crunchy streusel topping. Pumpkin puree ensures the cake bakes up moist and tender without the need for loads of butter or oil. n

Black and white sesame seeds plus toasty pepitas make this streusel anything but typical.