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Toss a Hunk of Ginger in Your Air Fryer

I don’t think I have ever encountered a form of ginger I didn’t enjoy. Candied ginger, pickled ginger, fresh ginger—all ginger is good ginger. (I’m also a fan of gingers, but that’s not what this is about.) I lean hard on pickled ginger most of the time—particularly in dressings and drinks—but cold weather calls for a sweeter, warmer type of ginger root. Cold weather call for air-fried ginger.