Ginger

Cinnamon, ginger, and dates add spicy, bright, sweet dimension to this warming lamb stew.

Fry shreds of leftover slow-cooked pork to an irresistible crisp for this quick, gingery green bean and cabbage stir-fry.

Take down the temperature of a classic hot toddy and turn it into a refreshing summer tipple: a seasonal mix of tea, citrus, spices, and rye whiskey.

Bath duck in a spiced (nutmeg, allspice) and spicy (habanero) marinade, stick it in the oven, ignore it for five hours, then serve it with fixings for build-it-yourself tacos.

Crisp pickled vegetables go brilliantly with cocktails (or with sandwiches, a hunk of cheese, a juicy steak...the possibilities are endless). Fresh ginger and dried chiles give them a bracing boost and orange juice plays up their natural sweetness.

These cookie bars are studded with the best parts of traditional fruitcake (orange zest and dried fruit) and spiced up with lots of fresh ginger.

This prep-ahead dinner can be served layered in bowls or deconstructed for picky eaters with the ginger, scallions, and cilantro sauce on the side.

It’s hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.

This velvety lentil stew, brightened with shredded apple and fresh ginger, is the antidote to holiday excess.

Bronze garlic chips in vegetable oil, then use the fragrant oil to stir-fry cooked rice. Top with fresh herbs, those crispy garlic chips, and—if you’d like—a fried egg.

Like the best possible Morning Glory muffins, this classic gets an update with grated butternut squash in place of carrot—plus coconut, ginger, and a crystalline brown sugar crust.

This spicy-tangy-funky condiment is delicious on grilled fish, grain bowls, braises, and stews—basically anything that needs a touch of acid and heat.

W. C. Whitfield’s original Kitty Highball recipe—equal parts red wine and ginger ale over ice—goes contemporary. In this deconstructed version the ginger ale is replaced with ginger syrup and soda.

Leave scallions in the oven for about an hour to draw out their sweetness for a low-maintenance side dish.

You can store this all-purpose sweet-and-spicy vinegar in clean mason jars, but it is easier to keep it in repurposed glass bottles. Note that this recipe can be adjusted as you like—try using different chiles or other spices like bay leaf.

Blooming the ginger, turmeric, and black pepper in oil is essential for releasing their aromatic properties into the sauce.

Remember those sesame noodles I used to order in New York as a cash- strapped actress? Well, I’ve re-created my own recipe here and, in my humble opinion, it’s even better than the original. Best part? This is a cinch to make.

This sparkling alcohol-free drink—sweetened with a ginger and coconut-sugar syrup—is the perfect way to feel refreshed on a summer day.

This light, refreshing drink will be your new favorite to serve at brunch or picnics.