Ginger

Thanks to ginger and cardamom, these glazed carrots have a quietly exotic aroma and flavor.

Work more soy into your diet with this delicious vegetarian dish. Serve with: rice noodles or steamed rice.

Virtually every island has some kind of coconut industry, since there's a use for every part of the coconut, from soap to cooking oil to mattress stuffing. Here, the fresh "meat" is used in a classic candy. There are many variations on this tasty treat, which is sold on the street and in grocery stores, where it's usually homemade.

Though many people see smoking as a process meant for professionals, or at least for doing outdoors, this procedure—done mostly in a wok—is simple and produces a mean smoked duck. Try thin slices over a salad, or make smoked-duck sandwiches for a picnic. When smoking, be sure to seal the foil tightly to keep the smoke from infusing more than just your duck.

Inspired by aloo paratha, Indian potato bread, these pancakes are loaded with flavorful herbs and spices.

Chef Michael Mina created this gin-based riff on the classic Mojito as part Epicurious's Wine.Dine.Donate program. Candied ginger and ginger beer lend a refreshingly spicy kick perfect for summer sipping. Chef Mina suggests serving spiced nuts alongside.

Charlotte Fekete of Athens, Georgia writes: "I'm a junior in college, and I'm planning to go to cooking school after graduation. I've already had some experience decorating cakes and working for a caterer, but it was my mom who taught me how to cook. I've also learned a lot from reading magazines and cookbooks."
Serve on its own for breakfast or with a scoop of sorbet or ice cream for dessert.

Chiffon Pie, with its light, billowy filling, can't help but bring to mind the sheer, silky fabric it's named for. Soft, mousse-like lemon filling; crunchy, gingery crust — a super combo.

You can make this superfresh-tasting version of the Chinese takeout classic yourself.

Fatty pork is the standout ingredient in these crisp spring rolls; it adds intense flavor and a tender texture to the crab and vegetable filling. Fresh ginger and a generous amount of cilantro add kick.

This noodle salad, studded with slices of sweet mango and crisp cucumber, is a cooling oasis in the midst of a meal packed with rich, spicy dishes. The glazed roast pork gives the salad added dimension, but could also be served on its own.

With authentic Asian flavor, this soup is a perfect light supper.

This riff on traditional fried rice plays the sharp, spicy flavor of ginger off the sweetness of fresh pineapple to delicious effect.

To call this bracing pink drink a rhubarb-infused ginger ale doesn't do it justice; it's much less syrupy-sweet and more cooling. The slightly tart flavor of rhubarb pairs well with lush picnic dishes.

Ca ri ga Editor's note: The recipe and introductory text below are excerpted from Pleasures of the Vietnamese Table by Mai Pham and are part of our story on Lunar New Year. True to the Vietnamese style of curry-making, this recipe is milder and lighter than Indian or Thai curries. You can make this with chicken stock, but the coconut milk adds body and enhances the overall flavor. Depending on my mood and the time of year, I sometimes serve this with a warmed baguette (a French influence) instead of steamed rice. Other times, I just make the curry with more broth and serve it with rice noodles. Like other curries, it's delicious the next day.