These carrots develop a natural sweetness as they're roasted on the grill. A finishing brush with a honey and soy sauce mixture leaves them with a glistening glaze that has a salty depth and a mild ginger and garlic bite.
'ginger' on Serious Eats
Asian flavors seem to bring out the best in pork. So if you're working with a gorgeous rack of grilled baby back ribs, dousing them in gingery, orangey, soy sauce is a pretty great way to go, like in this recipe from The Big-Flavor Grill, by Chris Schlesinger and John Willoughby.
A thick, frosty blueberry shake made with frozen kefir cubes and fresh ginger.
This recipe, from Diana Henry's new cookbook, A Change of Appetite, is not for the faint of heart. A garlicky, slightly sweet marinade with a whopping two-thirds of a cup of spicy grated ginger does not leave the chicken thighs wanting for any flavor, I'll tell you that.
Sometimes, A Lighter Way to Bake doesn't mean cutting corners on everything. Rather than compromising the flavor of a good shortbread, a full stick of butter is used in this recipe. Sugar is what's skimped on here, but the modest amount included is all that's needed to set off the bold flavors of cardamom and ginger.
This refreshing non-alcoholic pitcher drink takes spicy ginger beer and pairs it with a tangy rhubarb syrup and plenty of fresh lime. It's a great option for a brunch crowd.
A tart and citrusy hot weather refresher featuring tequila and Liber and Co's awesome Rhubarb and Ginger Shrub.
If you like the flavors of a Dark and Stormy, Moscow Mule, or Mojito, you'll love the Mojalisco.
Mexican-style horchata made with rice and almonds gets a southeast Asian-style lift from bright lemongrass and ginger.
Cooked in soy sauce, rice wine, and sesame oil, and loaded with heaps of whole garlic cloves, slices of ginger, and fresh Thai basil, this classic Taiwanese chicken dish is a perfect reminder of just how good an over-abundance of flavor can be.
Smoky mezcal is a wonderful pairing for elderflower and ginger liqueurs in this frothy egg-enriched cocktail.
A tangy treat to can during the brief, but wonderful, champagne mango season. Toss some with carrots before roasting or add a spoonful to a bowl of rice to make the quickest of meals.
Root vegetables may be most often eaten in the coldest depths of winter, but I actually like them best in early spring. New carrots and radishes are a sweet counterpoint to wintered beets, breathing new life into the tired roots. Add a burst of anise-y fennel and a smattering of chopped nuts, as Jamie Geller does in her new cookbook Joy of Kosher, and you'll have a brilliantly elegant and healthy side dish.
No doubt you've had chocolate pots de crème, or a rich chocolate custard before. But has it ever been served with a passion fruit caramel, or a spoonful of candied ginger? How about both, as well as fresh lychees? It's the combination of these diverse elements that makes every bite of this dessert so uniquely delicious.
The round sweetness of mango gets a kick from spicy ginger and tart lemon in this tequila cocktail. If you have it, use reposado tequila, which lends a warm oakiness to the drink, balanced here with a touch of bright, grassy cilantro.
A simple carrot juice sweetened with fresh oranges and spiced with ginger.
This tangy peach smoothie has a hit of ginger and maple syrup, inspired by the flavors of summer fruit desserts.
This juice is simple, crisp, and refreshing. Though bright green and full of spinachy goodness, it tastes mostly like a lightly gingery grapefruit juice.
This winter juice turns boring old sweet potatoes into a rich and mellow drink that's lightened with apple and spiced with fresh ginger.
This frothy concoction is sweet, sour, and spicy, too.