Ingredients Seasonings Spices Ginger Great Ginger Recipes By Food & Wine Editors Updated on March 8, 2017 Share Tweet Pin Email Trending Videos The medicinal herb adds zest to a variety of recipes, from beef stir-fry with fresh and pickled ginger to ginger-spiced pecans. 01 of 17 Zucchini Noodles with Chicken and Ginger Dressing © Con Poulos F&W's Kay Chun creates a healthy alternative to pasta by tossing spiralized zucchini and roast chicken with an aromatic Asian dressing. You'll need a superfine grater, such as a Microplane, to prep the fresh ginger and garlic. Get the Recipe 02 of 17 Crispy Tofu Steaks with Ginger Vinaigrette © Eva Kolenko F&W's Kay Chun uses panko to coat tofu steaks, then pan-fries them until they're crispy outside and creamy within. Get the Recipe 03 of 17 Ginger-Roasted Winter Squash © Frances Janisch For winter squash that is crispy on the outside and moist within, Melissa Perello halves each one, roasts it until soft, then cuts it into wedges and roasts it some more. Get the Recipe 04 of 17 Gingered Butternut Squash Soup with Spicy Pecan Cream © John Kernick Dean Fearing loves the holiday feel of butternut squash, especially when it's combined with ginger, as it is for his smooth, gently sweet soup. He tops it with whipped cream flecked with chopped pecans for a number of reasons: "Usually holiday soups have a dollop of cream—adding pecans gives it a dollop of flavor. And crunch. I think everything should have a little bit of crunch to it. Plus, this is Texas, and pecans are Texas." Get the Recipe 05 of 17 Ginger-Lemongrass Soda © Quentin Bacon F&W's Grace Parisi makes this soda with iSi's new Twist 'n Sparkle soda maker, which carbonates beverages in less than 30 seconds. Get the Recipe 06 of 17 Beef Stir-Fry with Fresh and Pickled Ginger © Anson Smart Stanley Cheng, owner of Hestan Vineyards and CEO of Meyer Corporation, loves to eat his favorite beef stir-fry with blackberry-rich Napa Valley Cabernet: The firm tannins in the wine pair well with the gingery hoisin and oyster sauces. Get the Recipe 07 of 17 Double-Ginger Sugar Cookies © Karen Mordechai F&W's Grace Parisi opts for baking soda instead of baking powder to create delectable holiday sugar cookies that are especially crispy. Get the Recipe 08 of 17 Sizzled-Ginger Rice © Tina Rupp This simple base relies on julienned fresh ginger for its punchy flavor. Get the Recipe 09 of 17 Ginger-Garlic Shrimp with Tangy Tomato Sauce © Matthew Hranek The marinade for these shrimp — a piquant mix of lemon juice, garlic, ginger, basil and parsley — would be equally good with pork or chicken. The dipping sauce is almost chutney-like with chunks of whole tomatoes; lemongrass and lime juice add tang. Get the Recipe 10 of 17 Ginger-Miso Sweet Pea Spread © David Malosh As a dairy-free alternative to creamy dips, the recipe here calls for pureeing sweet peas with scallions, ginger and jalapeño, then seasoning the mix with yellow miso. Serve the spread with different kinds of crackers and breads or sugar snap peas and celery for dipping. Get the Recipe 11 of 17 Ginger Vinaigrette © Tina Rupp Melissa Rubel Jacobson says the easiest way to peel fresh ginger for this punchy Asian-inspired vinaigrette is to scrape it with the edge of a spoon. She then grates it on a Microplane zester (other fine graters work well, too) before using it in the dressing. Get the Recipe 12 of 17 Lamb Pita Pockets with Tomato-Ginger Compote © Cedric Angeles City Winery chef Andres Barrera slow-roasts lamb until tender, then stuffs it into warm pitas along with pickled red onions, feta cheese and a bright-flavored tomato-ginger compote (also great on a burger or cheese plate). Get the Recipe 13 of 17 Roasted Pork Tenderloin with Raisin-Ginger Pan Sauce © Stephanie Foley Pam Anderson likes to serve sliced tenderloin — a very lean cut of pork — with a tangy raisin-and-ginger-flavored sauce that tastes much more decadent than it actually is, thanks to a secret ingredient: cornstarch, which gives the sauce body while avoiding added fat. Get the Recipe 14 of 17 Lemon-Ginger Mousse © Con Poulos This mousse is a terrific way to end Thanksgiving dinner because it's appropriately indulgent, but also light and tangy. It uses ginger in three forms — fresh, ground and candied — for layers of heat and flavor. Get the Recipe 15 of 17 Ginger-Marinated Chicken with Onions and Peppers © Lucy Schaeffer To give this simple dish another layer of flavor without adding much fat, chef Jacques Torres glazes chicken and vegetables with a bit of honey and cooks them until they are deeply caramelized. Get the Recipe 16 of 17 Ginger-Roasted Chicken © Lucy Schaeffer Pair with an aromatic Riesling, such as one from Washington State. Get the Recipe 17 of 17 Molasses-Gingerbread Cake with Mascarpone Cream © Con Poulos Katie Rosenhouse, pastry chef at Olana in New York City, makes gingerbread year-round, not just at Christmastime. Her supermoist cake, flavored with molasses for a mellow sweetness, is excellent with wine-poached pears or a topping of whipped mascarpone and sugary, slightly bitter confited orange peel. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit