Ginger root is used in cuisines all over the world, and is also believed to have medicinal properties. It’s highly fragrant, and can be candied, pickled, powdered or used fresh. Small amounts of dried ginger are common in baked goods, while the fresh, pungent root is more at home in soups, stir fries and teas. We add ginger to vinaigrettes, marinades and cocktails, like this apple cider shrub. It’s perfectly sweet and zippy, great for brunch or a fall party. The next time you’re looking for a not-too-sweet dessert, try making a gingerbread cake. Molasses adds a mellow sweetness, and whipped mascarpone stands in for typical cream. Find these recipes and more in F&W’s guide to ginger.

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