DIDN’T NEED the whole knob for stir-fry? Here are tasty ideas from Kanchan Koya, chef and author of the Spice Spice Baby cookbook.

1. Add a slice to spiced chai tea.
2. Blend a ¼- to ½-inch knob of gingerroot into a smoothie.
3. Top oven-roasted cauliflower or sautéed spinach with peeled slivers.
4. Grate ¼ inch of peeled gingerroot into salad dressing.
5. Add grated ginger to your favorite chicken or chickpea curry recipe.
6. Use peeled grated ginger in a marinade for salmon or chicken. —Leslie Quander Wooldridge