1. Squeeze lime for juice (1 tablespoon); peel and grate ginger. Cut pork into 4 equal pieces; sprinkle with seasoning (wash hands). 2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes.

This Ginger Plum Tart uses black plums and nutmeg. The recipe comes to us from Liz Hollingsworth of Ginger Corner Market in Pasadena. She says that you can also adapt the tart instructions to make ...

From cozy soups to spiced cookies, zippy salads to icy cocktails, these recipes showcase the root’s full range — fresh, fiery, and endlessly versatile. Molly McArdle is Food & Wine's Updates Editor.

This original Triple Play recipe from Paula Waldoch of Milwaukee is a variation on an old Mexican wedding cake recipe. She recommends using California apricots, which are pricier but taste better. 1 ...

Whether families are around the corner or across the country, special memories and cherished traditions bring them together. From cooking favorite dishes to re-telling classic family stories, it's ...