People have been eating it for thousands of years, yet still no one can tell me why it should be peeled. So I don’t, and neither should you. “It” being fresh ginger, the gnarly brown root that lives ...

Food & Wine editor in chief Hunter Lewis says this recipe is the way he gets his kids to eat green beans. This simple side dish pairs the flavors of earthy, long-cooked, charred green beans with the ...

This Dutch oven chicken noodle soup is cozy, hearty, and full of classic flavor with tender chicken, egg noodles, and ...

Dear Lisa: I have a recipe that calls for using fresh ginger. What should I look for in the grocery store? How does it need to be prepared to use it? Thanks. -- Cynthia, College Station Dear Cynthia: ...

Steeping chiles and fresh ginger slices in basic simple syrup infuses it with a kick ideal for the holidays. You can add more of one or the other if you’d like more warm gingery heat or chile spice.