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Strips of flank steak are marinated overnight in a very flavorful mixture of hoisin sauce, soy sauce, ginger, sherry, barbeque sauce, green onions and garlic. Skewer, grill and serve as an entree or appetizer.
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Seasoned rice vinegar and fresh ginger give this cucumber and carrot salad a bit of an Asian flair.
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Lightly sweet, gingery coconut cookies made in honor of the Australia and New Zealand Army Corps (ANZAC) keep well and make a great snack or breakfast on the go.
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Your fresh carrots never tasted better than they will in this vegan soup, lightly and warmly spiced with curry and ginger, and simmered in creamy coconut milk. And it only takes 35 minutes.
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These festive holiday cookies have just the right amount of pumpkin and spice.
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I have been using this recipe for 15 years. It is my kids favorite!
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Irresistibly inventive, this pie recipe calls for sweetened condensed milk that is boiled in its unopened can for three hours until it turns into a fabulous toffee. Then the toffee is poured into a graham cracker and gingery crust and topped with sliced bananas and whipped cream.
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Unsweetened chocolate makes these a darker, richer version of gingerbread cookies.
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You can fill your freezer with homemade dumplings stuffed with pork, napa cabbage, and cilantro using this recipe from a Taiwanese cook.
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Serve this delicious fall creme brulee in small pumpkins for fantastic presentation!
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Soy sauce and garlic seasoned with Asian spices for chicken or beef.
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A delicately sweet brown sugar rub will make these some of the tastiest chops you'll ever eat!