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All We Can Eat
Posted at 11:59 AM ET, 10/18/2011

Key Ingredient: Ginger

In this week’s section, Tim Carman has the scoop on one ingredient you’re going to want to be on the lookout for: baby ginger. As the name indicates, it’s essentially immature ginger, with a lovely blush hue. We could not get enough of the stuff when Tim brought back an armful to the office the other week.


Mushroom Noodle Soup (James M. Thresher for The Washington Post)
Baby ginger can be used in place of the more fibrous varieties typically found at the grocery store, but expect a milder flavor. For some of you, that might be a good thing. Here are some ideas for fresh ginger root, from our Recipe Finder:

Chocolate-Ginger Sandwich Cookies, which would be a great option for your holiday cookie swap.

Murghi Korma (Chicken in Saffron-Almond Sauce), a fast Indian main course.

Mushroom Noodle Soup, a simple soup with a wonderful ginger fragrance.

Pear Cranberry Sauce, for your Thanksgiving meal.

What are your favorite uses for ginger root?

By  |  11:59 AM ET, 10/18/2011

Categories:  Recipes | Tags:  Becky Krystal, Key Ingredient

 
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