Ginger

This ginger-scallion relish, along with hoisin BBQ sauce and cucumber spears dipped in gochugaru, helps make up the Ssam Dog.

Here's how to grill it without starting a bacon fat fire—it's an art and a science.

Never underestimate black peppercorns! Their heat sneaks up on you in this turmeric tonic.

Be patient with these; they need to stay over indirect heat the whole time to minimize flare-ups. If you try to rush them, they’ll burn to a crisp.

This combo makes everything better, except maybe ice cream. That would be weird.

This chai is definitively ginger-forward. Feel free to add a little more maple syrup if you like it on the sweeter side. This is part of BA's Best, a collection of our essential recipes.

The second you feel a tickle in your throat—try these methods.

Mint, ginger, fennel, and cayenne are known for their digestive properties. Turn this into a spritzer by using club soda instead of water.

The gooey toffee sauce is both absorbed by the cake for a glossy, polished presentation, and served on the side for extra indulgence. 

Love cooking with fresh ginger but hate tossing all that peel? Don't! Save 'em and use them in these great recipes, instead.

Smaller brussels can cook in half the time; rely on the visuals, not your timer, to know when they’re done.

Did we mention this honey cake recipe also happens to be gluten-free? (There is also a cream cheese frosting.)

This is a high-summer throw-together of a sauté to make when there are lots of snap beans at the market. Mix colors and types for the full effect.

Consider the crunch: You want to choose a vegetable that’s naturally firm, like fennel. The fresher it is, the crisper it will stay.

Go with a Brut style (the driest) when picking out your Prosecco for max refreshment.

Stir well before each serving. It’s natural for the ginger to settle to the bottom.

The filling will be loose when it comes out of the oven, but it will firm beautifully after a 4-hour rest.

A mix of sweet and savory spices means this blend can be used on all kinds of dishes. Toss it with vegetables before roasting, use it as a dry rub on pork or poultry before grilling, or stir it into yogurt and serve with fruit.

Chill glasses in the freezer for 5–10 minutes to keep the ice cream from melting into the ginger beer too quickly.

A hearty thanks to Pamela Lau, the talented home cook (and mom of our former staff photographer, Alex Lau!) who generously shared her proportions for the dough, soup, and filling to help us create this recipe.

Two different types of apples give you a mix of textures and an ideal sweet-tart filling. If you’re looking to streamline, use one or the other (Pink Ladies are less sour).

This reader requested recipe is from the April 2003 issue (pictured above).

When dressing hardy raw greens, it’s good to be aggressive. Fortunately, we’ve got spicy ginger and seedy flavor bombs on hand.

Ginger adds unexpected heat and zing to this coconut rice pudding; the crunchy topping lends a welcome texture contrast.