With both ground and crystallized ginger, these cookies pack a real hit of flavour.
This clementine-and-ginger glaze is so easy to make. It's perfect paired with salmon, but any fish will do. Serve with rice or noodles.
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.
Known as pepparkakor in Sweden, these crisp, well-spiced ginger cookies pair nicely with Glogg. Wrap a few for parting gifts, or serve with the rice pudding.
Seemingly exotic with its ginger, shiitake and sesame flavourings, this is easy to prepare and welcome company fare.
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.
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.
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.
Sweet butterscotch squares hide a layer of crystallized ginger and velvety milk chocolate. These are pretty when packaged as gifts and are the perfect holiday treat to add to a bake sale.
