Spring ginger adds mild spicy flavor without the sting

04/23/2013 | New York Times (tiered subscription model), The

Spring ginger, the plump, pink cousin of the more common spicy ginger, has a delicate taste that makes it useful in a salad or stir-fry. Find the fresh root at a local Asian market and slice thinly into dishes for a light ginger taste that doesn't overpower the other ingredients.

View Full Article in:

New York Times (tiered subscription model), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL