We took loose inspiration from Hainanese chicken rice to create this weeknight-friendly dish.
Author: Molly Baz
Author: Yotam Ottolenghi
Like many versions, this Philippine rice porridge is is topped with crisp garlic chips for crunch. A mix of regular and sticky rice gives the dish just...
Author: Yasmin Newman
Author: Veronica Betancourt
Classic carrot-coconut cake is a Southern tradition. Ours has a healthy dose of ginger and cinnamon for a nice spice and cream cheese frosting sprinkled...
Author: Katherine Sacks
Author: Rick Rodgers
Korean hot-pepper paste gives this Asian-inspired dish not only heat but also full, deep flavor. Rich with umami, edamame and buckwheat noodles satisfy...
Author: Maggie Ruggiero
Author: Gina Marie Miraglia Eriquez
Author: Bon Appétit Test Kitchen
Gluten-free bar cookies with an almond meal base and a candied ginger, sliced almond, and honey topping.
Author: Patricia Wells
A sweet and gingery soy sauce mixture is used to both braise and glaze skinless, boneless chicken thighs in this quick, kid-friendly dinner.
Author: Anna Stockwell
Author: Katherine Sacks
Keep an eye on the vegetables as they glaze at the end-the honey can burn if given the chance.
Author: Chris Morocco
This spicy, tangy, rich Southeast Asian seafood dish may have several elements, but once they all come together it's absolute magic.
Author: Nguyen Tran
The classic Moscow Mule cocktail has vodka, lime, & ginger beer-but it's better with fresh ginger. Make this blender frozen drink for your next bbq.
Author: Maggie Hoffman
Author: Jamie Elizabeth Flick
Author: Jill Silverman Hough
Author: Andrea Bemis
Author: Ying Chang Compestine
The use of leavening in a cake is first recorded in a recipe for gingerbread from Amelia Simmons's American Cookery, published in Hartford in 1796; I guess...
Author: Claudia Fleming
Author: Maggie Ruggiero
This savory, addictive dressing will taste good on just about anything, including cold noodle salads.
Author: Claire Saffitz
A punchy, chile-spiked fish sauce vinaigrette works as both marinade and dressing for glass noodles and handfuls of basil and cucumber.
Author: Chris Morocco