Ginger

Like the best possible Morning Glory muffins but with grated butternut squash instead of carrot.

With its keema-inspired ground-lamb filling and plenty of fixings, this recipe takes taco night in an exciting new direction.

Lemon, green chiles, and sesame seeds add intrigue to these simple, extra-snappy cucumber pickles.

Warm ginger and fragrant cardamom kick this classic loaf cake up a notch.

The key to Yasmin Khan’s excellent chana masala? Chickpeas so soft that they melt in your mouth.

Spicy, creamy silken tofu with all of the crunchy toppings your heart desires.

Rather than tossing your orange peels, add a few to a batch of warming chai for a soothing sick-day (or any-day) beverage.

The secret to stir-fry success? Have all your ingredients prepped and ready to go, as this dish takes just minutes to come together in the pan.

When scratchy throats, phlegm, and other mid-winter side effects set in, get relief with a savory-sweet cough syrup.

Blanching the citrus peel in several changes of boiling water removes bitterness while still leaving plenty of bright flavor behind.

In this refreshing Thanksgiving salad, half the kale gets crisped up in the oven like chips while the rest is tossed with a gingery soy-tahini dressing.

Ginger and orange juice give this raita a holiday feel. Treat it like cranberry sauce–it goes with everything.

A member of the larger umbrella group of easy fruit desserts, a buckle features tons of fruit barely held together by tender cake. We're talking so much fruit that the cake buckles around it, hence the name. There are many regional buckle variations, and not all have a streusel topping. This particular recipe, however, has got lots of big crumbs—and we think you’ll be glad that’s the case. 

In this 30-minute dish, which is inspired by Yotam Ottolenghi's recipe in his 2011 book Plenty, black pepper is the star, not the sidekick: When bloomed in oil, the coarsely ground peppercorns become piquant and fragrant enough to flavor the entire sauce, no red pepper flakes, dried chiles, or hot sauce needed. Take care not to burn the peppercorns as you toast them or the flavor could swing from spicy to bitter.

If the words crispy dumpling skirt don't send you running to your stove, we don't know what will. Instead of steaming these dumplings in water, we simmer them in a vinegary cornstarch and flour slurry that creates a lacy, crunchy golden crust as the water evaporates and the dumplings brown. The vinegar adds tang, but also creates the lightest and crispiest skirt, a pro move we borrowed from Dumpling Galaxy in Flushing, Queens. 

Equal parts crunchy-sweet crumb and moist-pillowy cake—plus lots of ginger to balance all that buttery goodness.

Lacquered with a tangy, garlicky hoisin glaze, these ribs are impressive without being burdensome: There's no grilling or marinating—just two hours in the oven followed by a quick broil.

Welcome to your newest go-to summer marinade, featuring some spicy sambal, brown sugar and coconut milk to balance out the heat, and lots of fresh ginger and lime juice.

These richly flavored ribs are a riff on kalbi jjim, a traditional Korean special-occasion dish.

You can use this foolproof steaming method to cook any sturdy fish—salmon, snapper, black cod, or arctic char would all be great.