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Stir-Fried Spicy Asparagus

Holding out for regional produce may seem absurdly romantic, or a little stubborn, but there’s no denying the thrill when, after months of apples, potatoes and sturdy greens, suddenly asparagus appears in full force at the market. Finally, spring has arrived. (Photo: Stephen Scott Gross for The New York Times)

Szechuan Eggplant Recipe love Szechuan style, so will try do this with some ingredients exchanged for the healthier aslternatives

Glazed Carrots with Orange and Ginger

NYT Cooking: When carrots are cooked, it’s often a sad affair. They are boiled to death and presented almost as an apology. Yet when they’re treated with the respect they deserve, even ordinary supermarket carrots can be among the most reliable and enjoyable of vegetables, especially from fall through spring. This braise-and-glaze technique can be varied at will and can also be used wi...

Spinach and Potato Curry

I decided it was finally time to post a somewhat healthy recipe now that we’re in the second week of the new year. Greens are always healthy, and we’re told at every turn that we need t…

Peas With Garam Masala

This recipe is by Amanda Hesser and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.