Sure, ginger is the quintessential ingredient to spice up your holiday desserts (like our crinkle cookies), but it’s also great for an immune-boosting, digestive switchel. Ginger also adds zing to a delicate, soothing winter chicken meatball soup.
Cold and flu season is right around the corner and while there’s no magical food to protect you from illness, eating more of these five foods can help keep you going strong through those chilly winter months.
Peaches have a subtle flavor that can easily be masked by stronger ones, so if you want the peach to shine, stick to ingredients that enhance their floral quality.
Here, I add a pinch of fresh ginger, vanilla and a touch of honey — along with soaked cashews, which create a velvety texture when blended with fruit. Freezing the peaches beforehand results in an ultra-thick and creamy smoothie that goes down well on hot, humid days.
This culinary spice dates back close to 4500 years ago where it was used in southeastern Asia, China, and India. The Romans brought it from China about 2000 years ago; it then spread throughout Europe.
Today ginger is produced in India, China, Nigeria, Indonesia, the Philippines, and Thailand. In the United States, main producers include California, Hawaii and Florida.
Ginger has a spicy, earthy flavor that compliments nutmeg or cinnamon.
Last week, we got an upgrade: Healthy Eats is now hosted by our parent site, FoodNetwork.com. But we haven’t changed our wholesome approach to food, or lost any of the great recipes and tips you’ve come to expect from us. Find out what everyone’s saying about the move, plus check out some of our readers’ latest recipe suggestions.
From motion sickness to arthritis, ginger has long been the answer to several of life’s everyday ailments. Find out what gives this herb (yep, it’s an herb) its super powers and get ideas for some ginger-infused dishes.