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)

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?