Spatula Diaries by Maggie Heyn Richardson – Waste not the fresh ginger

Too often, fresh ginger goes to waste. 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. Read more…