ABSTRACT:

Nina Simonds was all set to order Chinese takeout from her local spot when the phone rang. We were calling to talk about ginger. As it happened, the Asian food authority was craving tofu with black beans and ginger, not only because she like it, but also to ward off a cold.

Of course, ginger is wonderful just for tis taste. From gingerbread to Indian curries to Korean kimchi, there’s a wold of foods boosted by its peppery bite.

Recipe: Thai-style pasta aglio e olio with ginger. Adapted from “Roy’s Feasts from Hawaii” by Roy Yamaguchi