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.
Swirls of ginger goodness make this no-churn ice cream both beautiful and delicious.
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.
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.