Ginger

Ginger and soy sauce make scrambled eggs for dinner feel like more than a cop-out.

Move over Hot Toddy, there’s a new, even cozier cold weather cocktail in town.

Pumpkin Spice Bread gets all grown up thanks to the addition of fresh ginger in this super-moist no-fuss bread with a crunchy pumpkin seed topping.

This recipe is a great way to showcase the eggplants and basil you just hauled from the market.

This versatile peak-of-summer condiment can be served on top of white rice, pasta, toast, steamed fish, steak, or roast chicken.

The perfect recipe for any type of beautiful summer bean you buy at the farmers' market!

This is a weeknight pantry curry that comes together in the time it takes to boil water for the rice noodles. Fast!

This slushy has just enough ginger to let you know you’re ALIVE.

Salty-tart and just-sweet-enough ponzu sauce is a great back-pocket finisher for everything from salads to roasted vegetables, especially when you are tired of your everyday vinaigrette.

We love the just-set creamy texture of a stovetop frittata, but it does make it a little scary to handle. if you aren’t sure about inverting it to get it out of the pan, we have your back. Instead of flipping, transfer it to a 350° oven to finish cooking through.

This recipe is inspired by the flavors found in the traditional Ayurvedic Indian drink haldi doodh, made with milk, turmeric, and honey. It's also gluten- and dairy-free.

This method guarantees perfectly-cooked, crispy-skinned salmon every time. We promise.

This dressing goes great with avocado salad, but we love it with simply prepared salmon, chicken, or rice as well.

As the summer progresses and asparagus season dies down, use the same marinade recipe to grill green beans.

Look for basmati rice with a slightly golden hue—that indicates that the rice has been properly aged.

Instead of chicken, this curry recipe is really good with boneless pork chops. Cut into ½" pieces and proceed as written. Check out step-by-step photos here.

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

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.

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