• ¾ cup butter
• 3 tablespoons ginger
• 1 teaspoon cinnamon
• ¼ teaspoon finely ground black pepper
• ⅛ teaspoon cayenne pepper or to taste
• 1¼ cups packed dark brown sugar
• ¼ cup molasses
• 1 tablespoon grated fresh ginger
• 1 tablespoon finely chopped crystalized ginger
• 1 egg plus 1 egg yolk
• 2½ cups plain flour
• 2 teaspoons baking soda
• ½ teaspoon salt
• sparkling sugar as needed

Ginger Crackles

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• 2¾ pounds ripe peaches. halved lengthwise pitted, and cut into ¾-inch-thick wedges (about 8 cups)
• 1 cup fresh blueberries blackberries or raspberries
• 2/3 cup granulated sugar
• 3 tablespoons cornstarch
• 2 tablespoons light-brown sugar
• tablespoon fresh lemon juice
• teaspoon finely grated peeled fresh ginger
• ½ teaspoon salt plus a pinch
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ cup (1 stick) cold unsalted butter. cut into small pieces
• 1 vanilla bean. split lengthwise and seeds scraped (reserve pod for another use)
• 1 cup plus 2 tablespoons heavy cream plus more for brushing
• Sanding sugar for sprinkling

Peach and Berry Cobbler

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• ¼ cup chicken broth
• 2 tablespoons lemon juice
• 2 tablespoons Chinese rice wine or dry sherry
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• ¼ teaspoon pepper
• 12 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
• 2 teaspoons toasted sesame oil
• 2 scallions, minced
• 2 garlic cloves, minced
• 2 teaspoons grated fresh ginger
• 8 ounces asparagus, trimmed and cut on bias into 2-inch lengths
• 1 carrot, peeled and cut into 2-inch-long matchsticks
• ¼ cup water

Stir-Fried Shrimp with Lemon-Ginger Sauce

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Caribbean Turkey Rub

• 1 tablespoon paprika
• 1 tablespoon onion powder
• 2 teaspoons mustard seed, crushed
• 1½ teaspoons cracked black pepper
• 1½ teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon ground ginger 
• 1/2 teaspoon ground allspice

Mediterranean Turkey Rub

• 1 tablespoon snipped fresh Italian (flat-leaf) parsley
• 1 tablespoon snipped fresh oregano
• 1 tablespoon snipped fresh chives
• 1 tablespoon paprika
• 1 tablespoon onion powder
• 1½ teaspoons cracked black pepper
• 1½ teaspoons garlic powder
• 1 teaspoon salt
• Olive oil

Savory Roasted Turkey Herb Rub

• 2 tablespoons sage, rubbed; poultry seasoning may be substituted
• 1 tablespoon paprika
• 1 tablespoon seasoned salt 
• 2 teaspoons garlic powder
• 1 teaspoon ground black pepper
• 3/4 teaspoon ground nutmeg

3 Turkey Rubs

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• 1 tablespoon paprika
• 1 tablespoon onion powder
• 2 teaspoons mustard seed, crushed
• 1½ teaspoons cracked black pepper
• 1½ teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon ground ginger 
• 1/2 teaspoon ground allspice

Caribbean Turkey Rub

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• 1 lb pork ribs, each 3 to 4-inches long
• 2 tablespoons black beans, washed and slightly mashed with fork
• 2 garlic cloves, chopped
• 1/2 inch fresh ginger, finely chopped
• 1 tablespoon oyster sauce
• 2 teaspoons soy sauce
• 2 teaspoons sugar
• 1 tablespoon cornflour (cornstarch)
• 1 green onion, cut into 1 inch lengths

Steamed Pork Ribs In Black Bean Sauce

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• 3 cups flour
• 1½ teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground ginger
• 1¾ teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 6 tablespoons unsalted butter
• 3/4 cup dark brown sugar
• 1 large egg
• 1/2 cup molasses
• 2 teaspoons vanilla extract

Gingerbread Men Cookies

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• 2 lbs baby collard greens, stemmed, leaves cut into 1/2-inch-wide strips
• ​2 tablespoons soy sauce
• ​1/2 teaspoon toasted sesame oil
• ​2 tablespoons vegetable oil
• ​2 tablespoons very thinly julienned fresh ginger
• ​2 dried red chiles, crumbled into small pieces
• ​Kosher salt to taste
• 2/3 cup chicken stock, homemade is best

​Note: The ideal size for the collards is 9 inches long. If substituting longer leaves, blanch them longer and continue to sauté them until tender adding more stock if necessary.

Wilted Baby Collards

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• ​1 1-inch piece fresh ginger, grated
• ​1 tablespoon Sriracha chili sauce (or favorite hot sauce)
• ​2 tablespoons raw or brown sugar
• ​2 tablespoons rice wine vinegar
• ​1 tablespoon soy sauce
• splash of sesame oil
• ​3 tablespoons peanut or vegetable oil  
• 1 medium head cabbage, shredded
• ​2 carrots, shredded
• 1 mango, diced
• ​4 green onions, thinly sliced, green and white parts
• ​2 tablespoons sesame seeds
• ​1/2 cup fresh mint, chopped
• ​1/2 cup fresh cilantro, chopped
• ​1/2 cup honey-roasted peanuts, or plain salted 
• ​1/2 cup fried garlic, scallions, or onions, optional

Shredded Cabbage with Ginger Dressing

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• 3/4 cup shortening
• 1 cup granulated sugar, in all
• 1/2 cup dark brown sugar
• 1 egg
• 2 1/2 cups plain flour, in all
• 3 tablespoons ginger
• 1 teaspoon cinnamon
• 2 teaspoons baking soda
• 1/2 teaspoon salt

Ginger Crackles

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