Ginger

It’s impossible to hate monkey bread, especially this version ribboned with spiced pecans and gooey caramel sauce.

This summer dessert takes you far beyond zucchini bread, swapping apples for summer squash in a crisp that gets a boost from ginger and crunchy pecans.

This dish of sautéed prawns and sweet corn has an abundance of flavor thanks to fresh ginger and Thai chile.

The warm spices in this cookie are always welcome in the cool winter months, but still hit the spot in the heat of the summer.

Although it’s called “wedding” chicken, this dish is served in Bangladeshi homes for pretty much every celebration, but especially during Eid.

Just a few simple ingredients like basmati rice, milk, ghee, and a handful of aromatics merge in a pot to make this Bangladeshi pulao.

In this cashew-topped biryani, some of the rice is swapped for marinated spiced cauliflower. 

A flavored salt ground with cilantro, mint, and various spices. 

These pretty pink-and-white scones are dotted with blue or black poppy seeds.

Crystallized ginger adds spice to this brunch staple.

Poaching the chicken not only prevents overcooking, it also gives the meat a silky texture.

These oven-baked wings get a blast of sweet-salty flavor from a blend of maple syrup and soy sauce and a one-two punch of heat from ginger, wasabi, and ra-yu sesame chili oil (sometimes labeled “la-yu”). 

Japanese cuisine tends to be mild on the whole, but this noodle soup, piri kara soba, has a real kick to it.

Mala dry pot may be hot pot’s soupless cousin, but don’t mistake this lack of soup for lack of flavor. 

For these pearl meatballs, a mixture of pork, ginger, and scallions are combined into a meatball, then rolled in grains of sweet glutinous rice.

The final touch for this dish is a pour of hot oil over the top, providing an additional flash-fry of aromatic flavor as the oil sizzles over the scallions and ginger.

Serve this fenugreek-flavored Indian chicken dish with its beautiful orange-red gravy for a party.

This chana masala recipe has a clever trick: boiling the canned chickpeas with their liquid helps them mimic the texture you would get from soaking dried ones.

Use this classic recipe to make decorated snowflakes, gingerbread men, and trees for Christmas—or even skeletons for Halloween.

This meatless dish is luxurious to eat.