Bright, spicy, and slightly sweet, ginger enlivens all sorts of dishes. From crispy fried chicken to sweet cookies, check out our favorite ginger recipes.
Ginger is featured prominently in Japanese and Japanese-inspired dishes. Our Japanese-style chicken wings use potato starch to get a crispy crust and are flavored with ginger, garlic, and sansho, the Japanese equivalent of Sichuan pepper. Our kombu and squid fried rice from chef Tadashi Ono is a simple one-pot dish rich in umami and kicked up with ginger.
Steeping ginger in water with sugar yields a flavorful simple syrup to use in cocktails. The Saint is a white-wine based drink with vermouth, lemon juice, and a spicy ginger syrup. Our Japanese old fashioned has the bourbon-Angostura combo typical for the drink, but is sweetened with a ginger simple syrup made with kuru sato, or Japanese black sugar, which has a taste similar to dark brown sugar.
We also love adding ginger to sweet dishes. The bright spiciness highlights all the other flavors of a good dessert. Try our pear pie in which ginger balances the fruity filling and buttery crumble of sweet streusel. Fresh and candied ginger deliver a one-two punch in our decadent chocolate chess pie. And of course, you can’t forget gingerbread cookies. Our recipe for this holiday classic calls for cloves, cinnamon, and ginger.
Find all of these dishes and more in our collection of ginger recipes.
“This is just the freshest and most refreshing juice you can drink, ever,” gushes Marcus Samuelsson about his favorite drink at Zanzibar’s night market. Feel free to add the juice—which, when fermented and distilled, turns into rum—to beer for a sweet cocktail, as some Zanzibaris do, or drink it straight, as shown here, with ginger for added spice.
Gingerbread cookies like these are popular in Sweden during the holidays and can be served plain or decorated with icing. This recipe comes from the 80-year-old Vete-Katten bakery in Stockholm.
Before brewing this spiced ginger soda, it is important to sanitize all tools and equipment. See this site for more information, and find champagne yeast and 1-liter EZ cap beer bottles at Midwest Supplies.
The Black and Stormy
This recipe for a modified Dark and Stormy uses fresh ginger juice for a kick of refreshing heat.
This white wine-based cocktail from Brooklyn, New York’s Café Moto starts off summery, with the aromas of fresh basil and mint and an effervescent topper of club soda. Get the recipe for The Saint »
These yellow-hued shortbread cookies from chef Chris Tan are inspired by spicy English gingerbread, as well as Dutch and Indonesian ginger cookies.
Soy-Braised Kabocha Squash
Braising—with a healthy dose of soy—is one of our favorite ways to bring out the texture and flavor of winter squash.
Kombu and Squid Steamed Rice
This one-pot sticky rice dish from chef Tadashi Ono combines sweet squid, spicy ginger, and shredded seaweed. It makes for a surprisingly satisfying, simple meal thanks to the complex layering of savory, spicy, and subtly sweet flavor.
Chai Iced Tea
This full-flavored chai has plenty of kick, thanks to the addition of black pepper, ginger, and cinnamon, and plenty of other warming spices.
Braised Sea Bass with Burdock
A quick rinse in boiling water purifies the fish and concentrates its flavor in this dish from New York chef Tadashi Ono.
Writer VK Sreelesh’s in-laws live in the south Indian state of Kerala, along the Malabar Coast, where people’s diets are heavily influenced by the area’s abundant supply of seafood. One of his favorite dishes is this fried bullseye fish, seasoned with turmeric and chile powder and fried in coconut oil. While small bullseye fish or sardines are traditionally used, salmon, shrimp, or snapper, as we’ve used here, also work.
Strawberry Chile Syrup
Sichuan peppercorns, ginger, and red chile flakes add complexity and polish to this versatile syrup, made by macerating strawberries with sugar and spices. We love using it in cocktails and drizzling it over pancakes and ice cream for an extra kick of flavor.
This thin, chewy, gently spiced cookie is perfect for dunking into milk.