Directions Preheat oven to 400°. Drain pineapple, reserving 1/4 cup juice; set pineapple aside. In a bowl, combine onion, peppers, bread crumbs, ginger, salt and reserved pineapple juice. Crumble ...

6cups very hot water, plus 2 cups cool water, or more as needed 8ounces peeled ginger root, cut into small chunks 1/2cup wildflower honey, or more to taste Mint sprigs, for garnish Directions ...

1 cup chopped (3/4-inch pieces) fresh pineapple (about 5 ounces) 2 teaspoons granulated sugar 1 cup warm water ¼ cup plus 1/2 teaspoon kosher salt, divided 1 (20-ounce) can jackfruit in syrup ...

Cover the ginger root with 1 inch of cold water, then bring the tea to a boil. (Starting with cold water pulls out more of the ginger flavor than starting with hot water.) The longer you simmer it ...