Ginger

Some of the chicken's flavorful poaching liquid gets added to the dressing in this spicy Asian-accented dish.

All of the components for this sophisticated dessert can be made the day before, then assembled quickly at the last minute. Sabayon (also called zabaglione) is a custard sauce that is whisked over hot water until it is light and foamy.

Translated from medieval Scottish, farl means, "the fourth part." In this version, quartered rounds of dark bread are sweetened with treacle, which is similar to molasses, and lightly spiced with ginger. The mixture may occasionally include a handful of raisins or other dried fruit, but the bread is always served sliced and buttered, with a cup of tea.

This recipe was created to accompany Poached Loin of Lamb . Can be prepared in 45 minutes or less.

This luscious homespun treat is great with vanilla ice cream or frozen yogurt.

A light, refreshing and tangy-sweet dessert.

Orange juice and pomegranate juice enhance the light sorbet. The compote would also be good over store-bought strawberry sorbet or ice cream.

Almonds, pistachios, raisins, ginger and a touch of tea team up in a luscious sauce.

Active time: 20 min Start to finish: 2 1/2 hr

This recipe can be prepared in 45 minutes or less.

Look for wild salmon fillets. You can ask the fishmonger to remove the pinbones, or remove them at home with tweezers. Serve with: Alsatian Riesling • sautéed sugar snap peas • rice pilaf with watercress and green onions • white chocolate crème brûlée

This recipe was created to prepare <epi:recipeLink ="14260">Asian Pork Crêpes</epi:recipeLink>.

Great on the scones, on toast or on pancakes. This recipe originally accompanied <epi:recipe link="" id="5778">Cranberry-Studded Crème Fraîche Scones</epi:recipe>.

This quick dish gets its flavor from fresh tangerine peel as well as the fruit's juice. To make easy work of grating the peel, choose tangerines with firm skin and store them in the refrigerator. Then use a hand grater or a Microplane grater-zester to grate the peel.

(Pollo Arrosto All'Arancia, Limone, e Zenzero) Ginger arrived in Italy with Arabic traders or North African Jewish immigrants, so it's likely that this is a Sicilian or Livornese recipe. Most Italians would use ground ginger, but since fresh ginger is so plentiful at our markets, why not use it?