Ginger

Whimsical pinwheel-shaped biscuits swirled with brown sugar, cinnamon, and crystallized ginger top a layer of fresh peach filling.

The secret to this Chinese favorite is not to let the noodles sit in the sauce very long — toss them together a few seconds before serving.

Serve with: Leaves of romaine lettuce (for wrapping up scoops of salad) and flatbread.

Try this for breakfast with a side of yogurt or for dessert with gingersnap cookies.

Apples did so well in the colonies that they were exported to the West Indies, and Virginians eventually sold Pippins back to the mother country.

Miso, a fermented soybean paste, can be found in Asian markets, specialty foods stores and in the Asian section of most supermarkets. It is usually sold in plastic tubs and has a long shelf life.

Here we take two of the best treats from days gone by and combine them in one dessert. The cookies are also superb on their own.

Some fresh ginger adds zip to this bakeshop classic. It has the perfect balance of sweetness and spice.

In this recipe we slowly "double-cook" the quince, which prevents the fruit from crystallizing and heightens the pinkish- orange color it turns when cooked.