IN SEASON
ginger all the way Winter’s chill is no match for the warm glow of ginger’s spicy heat. Fresh, dried, crystallized, or pureed, ginger brightens the comfort foods we crave this time of year. We simmered it with short ribs, tossed it with noodles, and stirred it into pudding. And it wouldn’t feel like the holidays without gingerbread, so we pulled out all the stops with a triple-ginger cake that proves that, when it comes to this versatile ingredient, you can never have too much.
The scientific name for ginger is Zingiber officinale. Aptly named, this knobby rhizome delivers zingy heat no matter what form you use.
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| December 2021
BY DA N I E L L E C E N TO N I P H OTO S C A R S O N D OW N I N G F O O D S T Y L I N G G R E G LU N A
