Browsing Ingredients

ginger

Vegetarian

Sweet Potato-Coconut Curry with Black-Eyed Peas & Collard Greens

We usually celebrate New Year’s Day with friends at the Salt Lick Barbecue, with the traditional cabbage (cole slaw) and pork (ribs), but this was my first year to have black-eyed peas. They symbolize coins, which along with collard greens to symbolize bills, are thought to bring prosperity throughout the year. We can use all the help we can get this year!

Serve with white rice.

Yield: 3 servings Total time: 1 hour 30 minutes
Pies

Gingersnap Pumpkin Pie

This is an intensely flavored pie, from the gingersnap crust to the well-spiced, concentrated pumpkin filling. It’s so much more than the recipe found on the canned pumpkin.

Yield: 8 servings Total time: 1 hour 30 minutes
Condiments

Garlic-Ginger Paste

This is a game-changer, especially when you’re trying to get a meal together fast, or when you are working on an already-involved recipe and could use a shortcut that doesn’t compromise on flavor. Prepare this garlic-ginger paste in advance, portion it in an ice cube tray, and freeze it. Then just pull a cube or two out of the freezer whenever a recipe calls for freshly grated garlic and ginger, and you’ll be your own food prep hero. You’re welcome.

Total time: 20 minutes
Pork

Asian Honey Garlic Chicken Kabobs

Three and a half months in to a global pandemic, socializing with friends indoors or meeting in restaurants isn’t an option. There’s little comfort level for sharing food or even serving utensils. The best way we’ve found to see friends is outside, and sharing food straight off the grill (everyone can grab their own skewers) seems reasonable.

These flavorful kabobs are absolutely delicious and provided a bright moment of entertaining during a long challenging summer.

Yield: 6 servings Total time: 3 hours
Poultry

Teriyaki Chicken Salad

We love this flavorful, guilt-free super green cabbage, broccoli, and pea salad topped with juicy teriyaki chicken and dressed with teriyaki dressing. It’s the perfect Monday or Tuesday night meal after a weekend of indulgent eating.

Yield: 4 servings Total time: 45 minutes
Beef

Pressure Cooker Pepper Steak

Strips of flat-iron steak and chunks of bell pepper and onions are seasoned with garlic, ginger, Hoisin sauce, soy sauce, and sesame oil, and cooked in the pressure cooker for homemade Chinese food on a weeknight.

Yield: 6 to 8 servings Total time: 50 minutes
Seafood

Volcano Salmon

This honey-soy salmon is prepared under the broiler, which gives it a blackened char that appeals to our volcano-obsessed preschooler.

Serve with Volcano Noodles, a rainbow salad that includes purplish black rice noodles, for a visually spectacular and delicious dinner. (Prepare the marinade and the dressing for the salad first – they’re similar, and you can prepare the veggies for the salad while the salmon marinates.)

Yield: 4 servings Total time: 40 minutes
Soups

Jamy’s Thai Chicken Soup (Chicken Khao Soi)

Poach chicken thighs in a broth of homemade curry paste, coconut milk, and chicken broth, add egg noodles and fish sauce, and top with onions, bean sprouts, cilantro stems, chili oil, and lime wedges.

Serve with an Austrian Grüner Veltliner.

Yield: 6 servings Total time: 1 1/2 hours
Vegetables

Indian Stir-Fried Mixed Vegetables (Sabzi Bhaji)

Guy serves this vegetable dish of cauliflower, carrots, green beans, and potatoes seasoned with black mustard seeds, garlic, ginger, turmeric, and chiles alongside basmati rice and chicken skewers.

Yield: 6 servings Total time: 30 minutes
Beef

Teriyaki Meatballs

The meat mixture from my mom’s teriyaki burgers is delicious formed into meatballs, browned, and then cooked in a teriyaki sauce. Serve with brown rice.

Yield: 4 to 6 servings Total time: 40 minutes