Spatula Diaries: Waste not the fresh ginger

“Too often, fresh ginger goes to waste,” writes 225 food blogger Maggie Heyn Richardson. “You buy it for the occasional Asian-inspired recipe, use just a nub, and the balance sits in the fridge, ignored and shriveling until it’s finally tossed. Ginger, though, is a terrific spring ingredient whose uses are diverse enough to merit working your way through the full amount.” Find out what recipes Maggie recommends to ginger up your home menu in this week’s Spatula Diaries.