With both ground and crystallized ginger, these cookies pack a real hit of flavour.
Instead of dipping your lobster in plain melted butter, opt for one that packs a kick — like this version that's made with onion, ginger and curry powder.
Japanese shredded pickled ginger (shoga) adds striking crimson colour and intense ginger flavour to stir-fries. Find it in specialty Japanese or Korean stores. By comparison, sushi ginger (gari) is light pink, mild and thinly sliced. Use it in a pinch.
Seemingly exotic with its ginger, shiitake and sesame flavourings, this is easy to prepare and welcome company fare.
Cream cheese, cottage cheese and sour cream lend a velvety texture to this cheesecake. For a crust with intense ginger, use English-style gingersnap cookies.
Wild rice is native to Canada, and it's an important part of the nation's food history. Using a blend of brown and wild rice, such as Lundberg Wild Blend, gives this classic dessert a
boost of fibre and a slight chewiness. If you love ginger, top the pudding with extra crystallized ginger.
Recipes in early cookbooks, such as the 1915 edition of the Five Roses Cook Book, show that ginger cookies have been a favourite for generations.
This fresh steak salad is bursting with the bright flavours of ginger and miso. Garnish with extra cilantro for a citrusy, herbal hit of flavour.
The star of this meal is definitely the dressing. Made with protein-rich white miso, maple syrup and a little heat from punchy ginger, it has a light, yet full-bodied, flavour. Make a double batch to keep on hand—it's great on rice, noodles and nourish bowls (see tip, below), too.