Ground Ginger

Ground ginger is a fragrant spice made from dried ginger root that has been ground into a fine powder. It offers a warm, spicy, and slightly sweet flavor that adds depth to both sweet and savory dishes.

Notes

Ground ginger is more potent than fresh ginger, so use it sparingly unless the recipe specifies otherwise. Store it in an airtight container in a cool, dark place to preserve its flavor.

Uses

Baking gingerbread and cookies
Seasoning stir-fries and curries
Flavoring teas and beverages
Enhancing meat marinades
Adding warmth to soups and stews

Replacements

Fresh ginger (use 1 tablespoon grated fresh ginger for 1 teaspoon ground ginger)
Ground galangal
Ground cardamom
Ground nutmeg

Beef Chuck Roast

A robust and flavorful cut of beef, perfect for slow cooking. Its marbling ensures a tender, juicy result when cooked low and slow.

Collard Greens

Collard greens are a leafy green vegetable belonging to the Brassica family, which includes kale and cabbage. Originating in the Mediterranean and Middle Eastern regions, they have become a staple in Southern American cuisine. These greens offer a robust, slightly bitter, and earthy flavor with a hint of sweetness when cooked. Their texture is sturdy and fibrous when raw, but they become tender and silky when simmered or braised. In cooking, collard greens are known for their ability to absorb flavors from broths and seasonings, making them versatile in various dishes. They hold their shape well during long cooking times, contributing a hearty element to soups, stews, and braises.

Recipes to try

Lemon Garlic Butter Scallops over Rice

Tender scallops kissed with lemon and garlicky butter, served over fluffy white rice for a luxurious yet simple dinner.

Stuffed Cabbage Roll Inspired Beef Soup

Warm up with this hearty soup that nods to classic stuffed cabbage rolls, brimming with tender beef and savory broth.