Pears, sweet-tart Riesling, and spicy ginger come together in a sorbet that's ripe and juicy with a clean, refreshing heat.
'ginger' on Serious Eats
These scones are like a delicious spiced molasses gingerbread cookie in scone form. Not too sweet and perfect with the drizzled icing or a pat of cream cheese.
This cake gets a triple hit of flavor with fresh, ground, and candied ginger. The best part? It tastes better the next day, so it's a great do-ahead dessert for a holiday party.
Spicy ginger cookies get an unexpected twist from tart dried cherries.
For me, there are few things that taste as strongly of summer as Ginger Peach Iced Tea. This easy oatmeal crumb topped pie takes that summertime pairing and gives it a kick in the pie pan, as it were, with a healthy dose of bourbon.
In this recipe, the Ice Creamists' takes the spice of chili, the bite of ginger, and the zest of lemongrass and blends it up with sweetened cream.
This is as loaded as green tea ice cream gets. That doesn't mean it's inedibly bitter, though—just that it's giving green tea its due: grassy and robust, but with sweet vanilla undertones.
This almond cake is simple to throw together, involving very few dishes almost no elbow grease. It's a delightfully rich cake with a tender crumb, one that makes for an perfect breakfast or coffee break snack.
Crystallized ginger melts into this tart raspberry-rhubarb jam, providing unexpected hints of heat and spice.
It's the one time of year when people seem to remember this grand old dame of cakes, and I'm taking full advantage. By sneaking it into breakfast. Scones are the obvious vehicle for the same flavors as the cake—ginger, raisins, and walnuts are already old hat—and they're even amenable to a little bit of icing without turning into a cupcake.
I've always considered the seductive and regal blood orange my favorite citrus treat, but since moving to New Orleans several years ago, my affection for the satsuma, a local favorite, has blossomed into a full-blown love affair. I like to let it shine in this bright and flavorful pie.
The sweet-tart tang of oranges and lemons adore a touch of zing from ginger paste. This festive colored jam is perfect for Halloween, complete with spooky (and tasty!) black sesame seeds.
Ginger cookies were always a seasonal treat, confined to the thin, decorated variety. But in attempt to branch out with one of my favorite flavors, I made these Double Ginger Cookies, which get a double hit of flavor from ground ginger and chopped candied ginger.
This recipe is at once a fresh breath of summer breeze and also a rich, frosty, custardy scoop. Blackberry Purée adds a lovely purple swirl.
Most of the classic American blueberry desserts—pie, coffee cake, muffins, and the like—are all about the dark, baked side of blueberries. But when it's too hot to cook or think, a rich sorbet that's all about fresh berries satisfies like nothing else.
I recently worked on a video shoot making multiple Sacher tortes. Ingredients and snacks on set included apricot preserves, gingersnap cookies, and more bittersweet chocolate bars than Veruca Salt's father bought in search of the Wonka golden ticket. As I prepped, I assembled little gingersnap cookie sandwiches stuffed with chocolate and sticky with preserves. I knew I'd have to meld these ingredients in a cake.
This year I've taken an interest in the history of Christmas traditions. My research has been casual at best, but I've found a few interesting tidbits. One tradition that puzzled me was gingerbread men. Why is it that every year millions of people bake ginger-flavored cookies in the shape of men? Not angels, not Christmas trees, but chubby little men?
Since I was a child (when I would conduct a yearly Christmastime massacre of gingerbread men on a frankly horrifying scale) my favorite use for ginger has been in sweets. There is something irresistible about how the spicy, earthy taste of ginger is amped up by a little bit of sugar. If the recent proliferation of ginger sweets is anything to go by, then a lot of people share my enthusiasm. Here are 6 sweet spots in San Francisco to get your ginger fix, from giant scones to dainty chocolates.
I used to associate gingerbread with the ominous. I think at some point I truly believed there to be an evil witch in the depths of a dark green forest living in a human-sized version of an intricate Christmas cookie house, piped with sticky white frosting and ornamented with rainbow gumdrops and other enticing confections.
I was that kid who has to sit at the front of the school bus with all the teachers because I get car sick easily. Once we even had to pull over so I could yak on the side of the road while all my friends remained inside the vehicle, laughing and gossiping in the back. Did I mention I was in college?