Be sure to use eggs and buttermilk at room temperature for a fine and delicate crumb. Serve with whipped cream.
Not all soba noodles are created equal. Check the ingredient list on the package to make sure your noodles have been made with 100 percent buckwheat flour. (Many brands use a mix of buckwheat and regular wheat flour.) Look for gluten-free soba noodles in health food stores.
Simple Indian spicing perks up a luscious rack of venison, which is accompanied by apple chutney. The chutney should have some heat, so adjust to taste from a very mild pinch of cayenne to a hot 1/2 tsp (2 mL). Since you will have more than enough chutney, serve the remainder with roast pork or turkey or with aged Cheddar cheese and crackers. Caribou or elk racks can also be made this way
Use the remaining ginger-flavoured oil to stir-fry sliced red peppers and snow peas for a colourful, tasty side dish.
Ginger syrup and toasted coconut accent this refreshing fruit combo. Feel free to vary the fruit to suit your brunch crowd.
Lean ground pork sizzles on the grill with popular Oriental flavours — ginger and teriyaki — and with the crunch of water chestnuts.
Infused with molasses, ginger and cinnamon, these crispy gingersnap cookies are what you’ll be munching on all holiday season long.
The star ingredient in this recipe is tandoori spice blend, a fragrant combo that includes cumin seeds, cinnamon, cloves, ginger and garlic. We love it with tilapia and other kinds of mild fish, which absorb the robust taste without being overwhelmed by it. Steaming the fish in individual packets maintains its flavour and prevents it from drying out.
Carrot cake is a favourite with its all-important cream cheese icing, but the addition of crystallized ginger takes it up a notch.
Chili pepper and fresh ginger give this hearty main a spicy kick. Serve the stew with a slice of crusty bread for dipping.
