The crystallized ginger adds bite and texture to these sweet, chewy wafers, which already have a delicate base note from the ground spice and touch of grated fresh ginger.
This recipe is part of the Barbara Kafka Dessert Anthology.
Mango, Blueberry And Ginger Salad
Mango, Blueberry And Ginger Salad
Sweet tropical mangoes, ripe but tamer blueberries, spicy ginger and tart lime juice are a match made in heaven. Have this versatile salad for lunch with cottage cheese, topped with whipped cream as dessert, or alongside roasted pork tenderloin.
Roasted Vegetable Fusilli With Triple-Creme Cheese
Roasted Vegetable Fusilli With Triple-Creme Cheese
This dish is a cross-cultural affair, mixing cumin, pecorino and triple-creme, corn and jalapeño peppers.
Read more about this recipe at the Washington Post.
Freshly ground anise seed pumps up the pastis flavor without making these cookies too boozy. They would be great with fresh fruit or vanilla ice cream -- or both!
This recipe was featured in Root Source: Pastis. Congratulations to Cooking 4 The Week for winnng the Root Source Challenge.
Virtually fat-free and full of natural antioxidants thanks to the matcha, the cake has an almost flowery taste of tea. It's easy to forget that is one of the healthiest cakes you can make.
Read more about this recipe at Coconut & Lime.
Crispy Vanilla-Spice Sugar Cookies
Crispy Vanilla-Spice Sugar Cookies
These easy sugar cookies have a distinctive crisp texture and an enticing spice taste that makes them memorable.
Read more about this recipe at the Washington Post.
Instead of strawberries or raspberries, let the mildly acidic and sweet pomegranate turn your next cheesecake pink; its tartness does a great job of cutting the richness of the cheesecake.
