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  1. Home
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  3. 101 Ways to Cook with Ginger

101 Ways to Cook with Ginger

March 07, 2017
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Photo: Randy Mayor
Knobby and sometimes intimidating looking, fresh ginger is a great way to add fresh flavor to a variety of meals and recipes. Once peeled and grated, ginger can easily be thrown into various sauces, glazes, and marinades to brighten up the dish. Traditionally included in Asian recipes like noodle bowls or stir-fry, it can also be added for a fun twist on recipes like Lemony Chicken with Root Vegetables or Zesty Heirloom Gazpacho. Don't forget to bake up a batch of Fresh Gingerbread Squares for dessert.
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101 Ways to Cook with Ginger

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Umami Broth with Buckwheat and Vegetables

Photo: Hector Manuel Sanchez
View Recipe: Umami Broth with Buckwheat and Vegetables

The richness of the broth comes from what’s basically an Asian version of soffrito, the Italian “starter paste” that flavors so many delicious soups and sauces. Whereas the Italian version is a mixture of sautéed celery, onions, garlic, bell peppers, and sometimes tomato paste, this version uses miso, onion, ginger, and garlic sautéed in toasty sesame oil until browned and caramelized. We opt for red miso here, the saltiest and most pungent kind. If you only have white miso on hand, it will work, too; you just might want to add a splash of soy sauce to deepen the flavor.

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Ginger-Lime Fruit Salad

Photo: Alison Miksch
View Recipe: Ginger-Lime Fruit Salad

Just a little lime and ginger help to macerate the fresh fruits so they can release their juices. Grapes, diced nectarines, or blackberries would also be delicious.

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Quick Chicken Pho

Photo: Hector Manuel Sanchez
View Recipe: Quick Chicken Pho

"The fragrant noodle soup we love to slurp on cool evenings is actually the breakfast of champions," says cookbook author Andrea Nguyen. "It's a fabulous wake-up call that energizes and satisfies. Toasting spices and searing ginger help extract flavor fast, while poaching the chicken in the stock adds savory depth," Nguyen says. This broth is a lower-sodium adaptation of Nguyen's recipe.

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Golden Milk Tea

Photo: Hector Manuel Sanchez
View Recipe: Golden Milk Tea

End your day with drinks that give you a boost. Warm coconut milk and turmeric will lull you to sleep.

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Miso-Ginger Braised Chicken with Bok Choy and Barley

Photo: Jennifer Causey
View Recipe: Miso-Ginger Braised Chicken with Bok Choy and Barley

Serve this one-pot complete meal in shallow bowls, ladling the rich broth over the tender chicken, vegetables, and grains. We call for whole-grain hulled—sometimes labeled hull-less—barley here. Pearled barley is not ideal for this dish; while tasty, it is not a whole grain, and it would overcook as the chicken simmers. If you can’t find hulled barley, you can use wheat berries, spelt, whole-grain (not pearled) farro, or rye berries. Toasting the grains first delivers deep, malty flavor; it’s worth the extra few minutes to get that extra depth.

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Tea with Ginger-Citrus Ice Cubes

Photo: Greg Dupree
View Recipe: Tea with Ginger-Citrus Ice Cubes

Infuse a warm cup of Earl Grey with the flavors of lemon and ginger with these innovative ice cubes. Frozen together, along with throat soothing honey, the ice cubes bring a world of flavor and take a normal cup of tea from basic to impressive.

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Slow Cooker Chicken Congee

Photo: Jennifer Causey
View Recipe: Slow Cooker Chicken Congee

Congee is a homey, simple rice porridge, a classic comfort food in China. Cooking just a little bit of rice in a lot of water allows all the starch to escape and become creamy, much like a risotto. The slow cooker does all the work here, breaking down the rice with fragrant ginger and star anise and poaching the chicken until silky. A bit of chili oil is the vibrant kick this dish needs. You can also use Sriracha or a squeeze of fresh lime juice. Cilantro or baby spinach leaves can work in place of the watercress.

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Quick Ginger Spritzer

Photo: Greg Dupree
View Recipe: Quick Ginger Spritzer

A simple cocktail base, or drink for warmer weather, this Easy Ginger Spritzer is a refreshing treat.

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Caldo de Gallina (Peruvian Hen Soup)

Photo: Jennifer Causey
View Recipe: Caldo de Gallina (Peruvian Hen Soup)

A corner of Cusco's San Pedro Market is devoted to open kitchens where Quechua women make this soup with new crop potatoes and tough old stewing hens, which can stand up to the long simmering time better than young chickens. We find that widely available roasting hens—older than broilers and fryers—work just fine, growing tender and succulent after hours of stewing. The lime-herb-chile garnish makes the dish sing with flavor.

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Green Tea and Ginger Tonic

Photo: Rachel Johnson
View Recipe: Green Tea and Ginger Tonic

Refreshing ginger and mint steep in antioxidant abundant green tea, for a supremely soothing tonic. If enjoying before bedtime, opt for decaffeinated green tea bags for an easier sleep.

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Miso Noodle Soup with Meatballs

Photo: Jennifer Causey
View Recipe: Miso Noodle Soup with Meatballs

Salty, savory miso becomes the backbone of this soup; try adding it to dressings and marinades too. We add chile-and-honey-spiked pork meatballs to the soup; you could also use shredded rotisserie chicken breast or cubed tofu. Want to get ahead on tomorrow's dinner? Double the meatball mixture, shape half into patties, and sear for Asian-style sliders. Serve with Baby Bok Choy and Cucumber Salad.

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Apple-Ginger Kombucha

Photo: Sara Tane
View Recipe: Apple-Ginger Kombucha

The apple-ginger combo of this fizzy kombucha is an exciting variation of the tea drink. Kombucha already has a faint apple flavor, so the additional apple juice enhances that existing apple cider flavor. Ginger gives the kombucha a warm, zingy kick.

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Fresh Gingerbread Squares

Photo: Jennifer Causey
View Recipe: Fresh Gingerbread Squares

Teff flour is a soft, almost-fluffy whole-grain flour with an intense nuttiness that makes it excellent for baking. But the beauty of fresh gingerbread is finding the perfect texture—delicate yet dense—so we add a bit of hearty whole-wheat flour to give this treat a heftier, more winter-worthy base. Stout beers adds a pleasantly earthy bitterness that complements the molasses, fresh ginger, and cinnamon; any frothy leftovers will pair nicely with a still-warm baked square. If you don't have any stout on hand, simply use 1/4 cup additional buttermilk instead.

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Grilled Chicken Breasts with Satay Sauce

Photo: Jennifer Causey
View Recipe: Grilled Chicken Breasts with Satay Sauce

We turn the traditional appetizer of chicken skewers and dipping sauce into a main course by spooning the satay sauce over sliced grilled chicken breasts.

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Mongolian Beef and Vegetables and Sesame Soba Noodles

Photo: Jennifer Causey
View Recipe: Mongolian Beef and Vegetables

This takeout favorite is typically laden with beef and coated with a sticky-sweet sauce. Our makeover makes crisp-tender snow peas, broccoli, and carrots the star, with seared flank steak as the supporting player. We also balanced the blend of brown sugar, soy sauce, and sesame oil in the sauce. We’ve kept our version family friendly by omitting the heat, but you can add a sliced red chile or a healthy pinch of crushed red pepper if you like. You can also change up the vegetables: Try snap peas, mushrooms, red bell pepper, or cauliflower florets. Sesame Soba Noodles are made of buckwheat flour and have a toasty, nutty flavor. You can sub whole-wheat linguine if you can't find them.

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Can't Be Beet Tart with Goat Cheese

Photo: Hector Manuel Sanchez
View Recipe: Can't Be Beet Tart with Goat Cheese

This is the dessert you cook when you want to make a big impression. Everything about it, from the ginger kick in the crust to the sweet earthiness of the beets in the filling to the rich goat cheese in the topping, comes together in beautiful harmony. Be sure to use an 11-inch tart pan to accommodate the filling; a 10-inch pie plate will work in a pinch. Look for buttermilk powder on the baking or with the powdered milk.

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Sautéed Snapper with Curried Greens

Photo: Greg Dupree; Styling: Lindsey Lower
View Recipe: Sautéed Snapper with Curried Greens

The greens become wonderfully silky and aromatic once stirred into a fragrant of broth of coconut milk, curry powder, garlic, and fresh ginger. Since the greens are already cooked, they only need to be warmed through in the sauce. If you haven't made a batch of greens, stir in fresh spinach until wilted. Top with any mild, firm white fish, chicken, or shrimp. Chicken or shrimp would also be fine substitutes. Serve each bowl with a lime wedge; a squeeze brings the whole dish together.

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Ginger-Honey Glazed Pork Tenderloin

Photo: Becky Luigart-Stayner
View Recipe: Ginger-Honey Glazed Pork Tenderloin

Sherry vinegar has more depth and less tang and sharpness than other vinegars. It rounds out the sweet honey and pungent ginger. Since the thin glaze would burn on the grill if added too early, grill the pork most of the way through, then brush with the glaze and turn continuously for the final 6 minutes or until done. A fresh, crisp salad is a welcome change of pace from the usual fall side of roasted vegetables or mashed potatoes. We love the look of watermelon radishes in this fresh, crisp salad, but any radish will work. You can also round out this meal with Chili-Spiced Potatoes for a comforting side. If you don't have sherry vinegar, sub red wine vinegar or cider vinegar.

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Chinese-American Thanksgiving Meatballs

Photo: Jennifer Causey
View Recipe: Chinese-American Thanksgiving Meatballs

This recipe is based on a classic Chinese dumpling filling, made instead into meatballs and poached in a gingery tomato sauce. The technique of mixing the meat until just tacky gives it that characteristic pot-sticker-filling bounciness. The tender, saucy meatballs pair wonderfully with white or brown rice.

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Butternut and Ginger Congee

Photo: Iain Bagwell
View Recipe: Butternut and Ginger Congee

This is comfort food. It's warm and creamy, even though there's no cream in it. Vietnamese like variation in their food—not just one flavor or texture. The crispy ginger slices and fresh herbs add just the right amount of zap to the dish. Shredded butternut squash will melt beautifully into the congee; use a box grater or the shredding disc of a food processor.

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Turmeric Chai Latte

Photo: Daniel Agee
View Recipe: Turmeric Chai Latte

The addition of turmeric boosts the Indian flavor and the antioxidants in chai tea. Our healthier version mixes fresh ginger, cardamom pods, and whole cloves in orange pekoe tea sweetened with honey.

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Sweet Potato Noodles with Shrimp and Thai-Style Almond Sauce

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas
View Recipe: Sweet Potato Noodles with Shrimp and Thai-Style Almond Sauce

Smarter carbs are easy with the handy spiralizer—it works like a pencil sharpener to create long strands of veggies. Find the tool at kitchen stores and amazon.com. Spiralized veggies are showing up everywhere—in salads, in place of pasta, and even in desserts. These sweet potato "zoodles" transform a traditional pad thai recipe into a fun twist on a weeknight favorite. The best news? This recipe comes together in 20 minutes, making it a go-to for any busy weeknight. Break out your spiralizer, get the family involved, and get cooking on your new favorite recipe featuring the best of fall flavor.

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Lemony Chicken with Root Vegetables

Photo: Iain Bagwell; Styling: Claire Spollen
View Recipe: Lemony Chicken with Root Vegetables

Adams salts her chicken the night before. To keep sodium levels low, we don't use additional salt, as enough is provided by the preserved lemon. You can also use these bright, tart, briny lemons to season stews, braises, dressings, and sauces. High heat gives the chicken tasty char, and flipping the bird over partway through cooking helps the breast self-baste while the underside browns. Like other flavor-packed ingredients, a little goes a long way. If you don't have Aleppo pepper (a classic Mediterranean seasoning), sub 1/8 teaspoon each of paprika and ground red pepper. While the chicken chills overnight, uncovered, the skin dries, which helps it brown and crisp better.

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Sticky Asian Chicken Wings

Photo: Hector Manuel Sanchez
View Recipe: Sticky Asian Chicken Wings

Because the wings get a good bit of char, the type of honey you use isn't as important here (it'll lose its subtler nuances). Though we remove the skin from the wings, you'd never know it—they pick up an irresistible crispy crunch as the glaze cooks under the broiler. Give yourself a better grip when skinning each wing by holding it with a paper towel in one hand and pulling the skin with another paper towel in the other hand.

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Chicken Wonton Soup

Photo: Jennifer Causey
View Recipe: Chicken Wonton Soup
For an easier dumpling shape, fold wrapper in half over filling to form a half-moon; press well to seal edges. Stash a batch in the freezer for a faster, fresher, veggie-packed alternative to takeout.

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Spicy Buttermilk Chicken and Vegetable Kebabs

Photo: Jennifer Causey
View Recipe: Spicy Buttermilk Chicken and Vegetable Kebabs

Making your own spice blend is worth it. For starters, salt is the main ingredient in jarred spice blends. Making your own lets you control the sodium and use fresh ingredients. You can make the kebabs and buttermilk mixture a day ahead and refrigerate until you're ready to cook.

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Slow Cooker Ramen Bowls

Photo: Hector Sanchez
View Recipe: Slow Cooker Ramen Bowls

Any ramen lover will tell you—it's all about the broth. We build layers of rich umami flavor with the help of mushroom stems, fresh ginger, kombu (a type of edible kelp), sesame oil, and, of course, low and slow heat.

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Teriyaki Chicken Drumsticks with Tropical Fruit Salad

Photo: Jennifer Causey
View Recipe: Teriyaki Chicken Drumsticks with Tropical Fruit Salad

You'll find everything but the tiki torch in this updated retro classic. Give the drumsticks a head start on a hot grill pan; then lower the heat so the glaze won't burn. Go meatless by swapping 3/4-inch-thick slices of extra-firm tofu for drumsticks. Glaze and grill 3 minutes on each side. 

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Seared Tofu with Sweet Chili Sauce and Broccoli

Photo: Jennifer Causey
View Recipe: Seared Tofu with Sweet Chili Sauce and Broccoli

Halve the tofu lengthwise for more surface area so the water can drain out quickly; then pat dry so it won't spatter in the pan. Sweet chili sauce has less heat than Sriracha. A bit of sugar balances its vinegar punch. Find it in the international aisle.

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Zesty Heirloom Gazpacho

Photo: Jennifer Causey
View Recipe: Zesty Heirloom Gazpacho

Green tomato adds nice tang to the mix. White wine vinegar works in place of sherry. Chilled bowls will keep the soup extra refreshing.

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Coconut-Lemongrass Chicken Bowls

Photo: Jennifer Causey
View Recipe: Coconut-Lemongrass Chicken Bowls

Marinated chicken simmered in an aromatic coconut broth = flavor building at its finest. This Southeast Asian-inspire bowl is all about big flavor with minimal effort. When working with lemongrass, give the stalk a couple of whacks with the back of a knife before chopping to release its flavorful oils.

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Soba-Edamame Noodle Bowl

Photo: Jennifer Causey
View Recipe: Soba-Edamame Noodle Bowl

Soba noodles are made from buckwheat, a wheat-free grain (look for packages that specify gluten-free), and they cook in only 3 minutes. Look for them in the international aisle.

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Poached Lobster Tails with Dressed Pea Shoots

Photo: Jennifer Causey
View Recipe: Poached Lobster Tails with Dressed Pea Shoots

Poaching helps ensure fresh lobster stays soft and cooks to perfection. Simmer gently so the lobster stays supple.

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Summer Melon with Lime and Rum

Photo: Erin Kunzel
View Recipe: Summer Melon with Lime and Rum

This is a lovely dessert, the rum adding a nice French touch (because the French were colonialists in sugar cane countries, they have a huge penchant for rum). Here, along with ginger, it adds rich depth. To ease prep, purchase precut melons in the produce section; some stores offer a mix of melons in a single pack.

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Honey-Ginger Glazed Salmon

Photo: Jennifer Causey
View Recipe: Honey-Ginger Glazed Salmon

The sweet-sticky glaze makes this salmon dinner a winner with the kids. The honey-ginger glazes packs a ton of flavor without a long list of ingredients or extra time in the kitchen. With such little preparation, these salmon filets are the perfect weeknight meal that you can easily add into your cooking rotation. Complete the meal with a side of roasted or steamed carrots and a hearty spoonful of brown rice for a well-balanced meal.

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Grilled Chicken and Soba Noodles With Miso Vinaigrette

Photo: Justin Walker; Styling: Carla Gonzalez-Hart
View Recipe: Grilled Chicken and Soba Noodle with Miso Vinaigrette

The vinaigrette doubles as a sauce for the noodles and a glaze before the chicken hits the grill. The noodle mixture and the chicken can also be made a couple of days ahead.

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Shrimp Lo Mein

Photo: Hector Hanchez
View Recipe: Shrimp Lo Mein

This takeout favorite is fast and easy with a little prep help from the kids.

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Glazed Beef Skewers with Ginger Slaw

Photo: Jennifer Causey
View Recipe: Glazed Beef Skewers with Ginger Slaw

Have your little helpers mix up the glaze, while older kids can help skewer the beef.

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