{"id":1354,"date":"2025-07-23T00:06:00","date_gmt":"2025-07-23T00:06:00","guid":{"rendered":"https:\/\/adrianrecipes.com\/?p=1354"},"modified":"2025-09-22T08:48:08","modified_gmt":"2025-09-22T08:48:08","slug":"how-to-make-ginger","status":"publish","type":"post","link":"https:\/\/inasrecipes.com\/fr\/how-to-make-ginger\/","title":{"rendered":"How to Make Triple\u2011Ginger Rye Cookies: Powdered, Fresh &#038; Candied"},"content":{"rendered":"<p class=\"wp-block-paragraph\">If you&#8217;re craving a cookie that packs a flavorful punch and offers a rich, chewy texture, learning <strong>how to make triple-ginger rye cookies: powdered, fresh &amp; candied<\/strong> is a must. These cookies combine the sharp heat of fresh ginger, the warmth of ground ginger, and the sweet chew of candied ginger in one irresistible bite.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Crafted with wholesome rye flour, these cookies are not just unique\u2014they\u2019re a celebration of layered spice and rustic texture. Whether for holiday baking or year-round comfort, they deliver on flavor, aroma, and that perfect soft center with crisp edges.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Looking for more spiced desserts? Browse our <a>ginger-forward baking recipes<\/a>.<\/p>\n\n\n\n<div class=\"wp-block-rank-math-toc-block\" id=\"rank-math-toc\"><h2>Table des mati\u00e8res<\/h2><nav><ul><li><a href=\"#what-are-triple-ginger-rye-cookies\">What Are Triple-Ginger Rye Cookies?<\/a><ul><li><a href=\"#what-makes-them-special\">What Makes Them Special?<\/a><\/li><\/ul><\/li><li><a href=\"#ingredients-and-substitutions\">Ingredients and Substitutions<\/a><ul><li><a href=\"#dry-ingredients\">Dry Ingredients<\/a><\/li><li><a href=\"#wet-ingredients\">Wet Ingredients<\/a><\/li><li><a href=\"#add-in\">Add-In<\/a><\/li><li><a href=\"#optional-coating\">Optional Coating<\/a><\/li><\/ul><\/li><li><a href=\"#how-to-make-triple-ginger-rye-cookies-step-by-step\">How to Make Triple-Ginger Rye Cookies: Step-by-Step<\/a><ul><li><a href=\"#step-1-prep-your-workspace\">Step 1: Prep Your Workspace<\/a><\/li><li><a href=\"#step-2-whisk-dry-ingredients\">Step 2: Whisk Dry Ingredients<\/a><\/li><li><a href=\"#step-3-cream-butter-and-sugar\">Step 3: Cream Butter and Sugar<\/a><\/li><li><a href=\"#step-4-combine\">Step 4: Combine<\/a><\/li><li><a href=\"#step-5-shape\">Step 5: Shape<\/a><\/li><li><a href=\"#step-6-bake\">Step 6: Bake<\/a><\/li><\/ul><\/li><li><a href=\"#pro-tips-for-baking-success\">Pro Tips for Baking Success<\/a><\/li><li><a href=\"#why-use-rye-flour\">Why Use Rye Flour?<\/a><ul><li><a href=\"#can-i-use-all-rye-flour\">Can I Use All Rye Flour?<\/a><\/li><\/ul><\/li><li><a href=\"#fresh-vs-ground-vs-candied-ginger\">Fresh vs Ground vs Candied Ginger<\/a><ul><li><a href=\"#fresh-ginger\">Fresh Ginger<\/a><\/li><li><a href=\"#ground-ginger\">Ground Ginger<\/a><\/li><li><a href=\"#candied-ginger\">Candied Ginger<\/a><\/li><\/ul><\/li><li><a href=\"#flavor-variations-and-add-ins\">Flavor Variations and Add-Ins<\/a><\/li><li><a href=\"#storage-and-freezing-tips\">Storage and Freezing Tips<\/a><\/li><li><a href=\"#nutritional-info-per-cookie-approx\">Nutritional Info (Per Cookie, Approx.)<\/a><\/li><li><a href=\"#faq-section\">FAQ Section<\/a><ul><li><a href=\"#faq-question-1753939668035\">Is it better to use fresh or ground ginger for cookies?<\/a><\/li><li><a href=\"#faq-question-1753939704414\">How to prepare ginger cookies?<\/a><\/li><li><a href=\"#faq-question-1753939723134\">How to use candied ginger in baking?<\/a><\/li><li><a href=\"#faq-question-1753939739773\">What makes ginger cookies soft?<\/a><\/li><\/ul><\/li><li><a href=\"#conclusion-and-serving-ideas\">Conclusion and Serving Ideas<\/a><\/li><\/ul><\/nav><\/div>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"what-are-triple-ginger-rye-cookies\">What Are Triple-Ginger Rye Cookies?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Triple-ginger rye cookies are chewy spiced cookies made with three forms of ginger\u2014ground, fresh, and candied\u2014paired with rye flour for a nutty, earthy base. Unlike classic gingerbread, these cookies have a more complex texture and layered flavor profile that stands out.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"what-makes-them-special\">What Makes Them Special?<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Triple ginger<\/strong> adds depth, heat, and chewiness<\/li>\n\n\n\n<li><strong>Rye flour<\/strong> offers a slightly savory, rich backbone<\/li>\n\n\n\n<li><strong>Molasses and brown sugar<\/strong> make the cookies soft and moist<\/li>\n\n\n\n<li><strong>Perfectly balanced<\/strong> spices ensure a warm bite without overpowering<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"ingredients-and-substitutions\">Ingredients and Substitutions<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"dry-ingredients\">Dry Ingredients<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>1\u00be cups rye flour<\/strong> \u2013 Use light rye for milder flavor, or dark rye for richer taste<\/li>\n\n\n\n<li><strong>\u00be cup all-purpose flour<\/strong> \u2013 Helps stabilize the cookie structure<\/li>\n\n\n\n<li><strong>1\u00bd tsp baking soda<\/strong> \u2013 Ensures lift and softness<\/li>\n\n\n\n<li><strong>\u00bc tsp salt<\/strong> \u2013 Balances sweetness<\/li>\n\n\n\n<li><strong>2 tsp ground ginger<\/strong> \u2013 Base heat<\/li>\n\n\n\n<li><strong>1 tsp ground cinnamon<\/strong> \u2013 Warm undertone<\/li>\n\n\n\n<li><strong>\u00bc tsp ground cloves<\/strong> \u2013 Enhances spice complexity<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"wet-ingredients\">Wet Ingredients<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>\u00be cup unsalted butter<\/strong> (softened)<\/li>\n\n\n\n<li><strong>1 cup packed dark brown sugar<\/strong> \u2013 Adds moisture and molasses flavor<\/li>\n\n\n\n<li><strong>\u2153 cup molasses<\/strong> \u2013 Deep, sweet bitterness<\/li>\n\n\n\n<li><strong>1 large egg<\/strong><\/li>\n\n\n\n<li><strong>1 tbsp grated fresh ginger<\/strong> \u2013 Bright and pungent<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"add-in\">Add-In<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>\u00bc cup finely chopped candied ginger<\/strong> \u2013 Sticky-sweet bits of chewiness<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"optional-coating\">Optional Coating<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>\u00bc cup granulated sugar<\/strong> \u2013 For rolling before baking<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-pin-url=\"https:\/\/inasrecipes.com\/fr\/how-to-make-ginger\/?tp_image_id=1357\" src=\"https:\/\/adrianrecipes.com\/wp-content\/uploads\/2025\/07\/image_1200x800_1753939127858-1024x683.webp\" alt=\"Ginger cookie dough with candied chunks\" class=\"wp-image-1357\" title=\"\"><figcaption class=\"wp-element-caption\"> Mixing the magic \u2013 triple ginger in every scoop<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"how-to-make-triple-ginger-rye-cookies-step-by-step\">How to Make Triple-Ginger Rye Cookies: Step-by-Step<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"step-1-prep-your-workspace\">Step 1: Prep Your Workspace<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Preheat oven to 350\u00b0F (175\u00b0C)<\/li>\n\n\n\n<li>Line baking sheets with parchment paper<\/li>\n\n\n\n<li>Soften butter ahead of time<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"step-2-whisk-dry-ingredients\">Step 2: Whisk Dry Ingredients<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">In a medium bowl, combine:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Rye flour<\/li>\n\n\n\n<li>All-purpose flour<\/li>\n\n\n\n<li>Baking soda<\/li>\n\n\n\n<li>Salt<\/li>\n\n\n\n<li>Spices (ginger, cinnamon, cloves)<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Set aside.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"step-3-cream-butter-and-sugar\">Step 3: Cream Butter and Sugar<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">In a stand mixer (or using a hand mixer):<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Beat butter and dark brown sugar on medium speed until light and fluffy (about 2\u20133 minutes)<\/li>\n\n\n\n<li>Add molasses, egg, and fresh grated ginger. Mix until smooth.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"step-4-combine\">Step 4: Combine<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Gradually add the dry mixture to wet ingredients. Beat just until combined. Fold in candied ginger.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"step-5-shape\">Step 5: Shape<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Scoop tablespoon-sized balls<\/li>\n\n\n\n<li>Roll each ball in granulated sugar (optional)<\/li>\n\n\n\n<li>Place on baking sheet, spaced 2 inches apart<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"step-6-bake\">Step 6: Bake<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Bake for 9\u201311 minutes or until edges are set but centers still soft<\/li>\n\n\n\n<li>Cool on baking sheet for 5 minutes before transferring to wire rack<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"pro-tips-for-baking-success\">Pro Tips for Baking Success<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Don\u2019t overmix<\/strong>: It makes cookies tough<\/li>\n\n\n\n<li><strong>Chill the dough<\/strong> (optional for 20\u201330 minutes): Enhances chewiness<\/li>\n\n\n\n<li><strong>Use fresh baking soda<\/strong>: Expired leaveners affect texture<\/li>\n\n\n\n<li><strong>Store in airtight container<\/strong>: Keeps cookies soft for days<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"why-use-rye-flour\">Why Use Rye Flour?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Rye flour brings a mild nuttiness and moist crumb to cookies. It&#8217;s lower in gluten than wheat flour, giving cookies a soft texture without being cakey.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rye also pairs well with spices and molasses, making it ideal for bold-flavored cookies.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"can-i-use-all-rye-flour\">Can I Use All Rye Flour?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">You can, but the cookies will be denser. The mix with all-purpose flour ensures chewiness with structure.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"fresh-vs-ground-vs-candied-ginger\">Fresh vs Ground vs Candied Ginger<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"fresh-ginger\">Fresh Ginger<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Bright, sharp heat<\/strong><\/li>\n\n\n\n<li>Must be grated finely<\/li>\n\n\n\n<li>Adds a fresh punch<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"ground-ginger\">Ground Ginger<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Mild, warming spice<\/strong><\/li>\n\n\n\n<li>Evenly distributed<\/li>\n\n\n\n<li>Provides the base ginger note<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"candied-ginger\">Candied Ginger<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Sweet, chewy bursts<\/strong><\/li>\n\n\n\n<li>Balances the heat<\/li>\n\n\n\n<li>Adds texture<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Using all three creates a flavor arc: warm base \u2192 fresh bite \u2192 sweet finish.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-pin-url=\"https:\/\/inasrecipes.com\/fr\/how-to-make-ginger\/?tp_image_id=1357\" src=\"https:\/\/adrianrecipes.com\/wp-content\/uploads\/2025\/07\/image_1200x800_1753939127858-1024x683.webp\" alt=\"Ginger cookie dough with candied chunks\" class=\"wp-image-1357\" title=\"\"><figcaption class=\"wp-element-caption\"> Mixing the magic \u2013 triple ginger in every scoop<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"flavor-variations-and-add-ins\">Flavor Variations and Add-Ins<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Try customizing your cookies with these ideas:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Chocolate chips<\/strong> \u2013 for contrast<\/li>\n\n\n\n<li><strong>Orange zest<\/strong> \u2013 complements ginger beautifully<\/li>\n\n\n\n<li><strong>Crushed black pepper<\/strong> \u2013 adds kick<\/li>\n\n\n\n<li><strong>Chopped walnuts or pecans<\/strong> \u2013 texture and depth<\/li>\n\n\n\n<li><strong>Swap molasses for maple syrup<\/strong> \u2013 for a lighter profile<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Looking for more twists? Visit our <a href=\"https:\/\/adrianrecipes.com\" data-type=\"link\" data-id=\"https:\/\/adrianrecipes.com\" target=\"_blank\" rel=\"noopener\">cookie variation guide<\/a>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"storage-and-freezing-tips\">Storage and Freezing Tips<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Room temperature<\/strong>: Store in airtight container up to 5 days<\/li>\n\n\n\n<li><strong>Freezer (baked)<\/strong>: Freeze up to 3 months in layers between parchment<\/li>\n\n\n\n<li><strong>Freezer (unbaked)<\/strong>: Freeze scooped dough balls, then bake from frozen +2 minutes<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Pro Tip: Add a slice of bread to the storage container to retain moisture.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"nutritional-info-per-cookie-approx\">Nutritional Info (Per Cookie, Approx.)<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Calories: 160<\/li>\n\n\n\n<li>Fat: 7g<\/li>\n\n\n\n<li>Carbs: 24g<\/li>\n\n\n\n<li>Protein: 2g<\/li>\n\n\n\n<li>Sugar: 14g<\/li>\n\n\n\n<li>Fiber: 1g<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Nutrition data will vary based on exact ingredients and portion size.<\/em><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"faq-section\">FAQ Section<\/h2>\n\n\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list\">\n<div id=\"faq-question-1753939668035\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question\">Is it better to use fresh or ground ginger for cookies?<\/h3>\n<div class=\"rank-math-answer\">\n\n<p>Each has its purpose. Ground ginger offers warmth and balance, while fresh ginger brings a bright, pungent kick. For best results, use both\u2014plus candied\u2014for layered flavor in triple-ginger cookies.<\/p>\n\n<\/div>\n<\/div>\n<div id=\"faq-question-1753939704414\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question\">How to prepare ginger cookies?<\/h3>\n<div class=\"rank-math-answer\">\n\n<p>Start by creaming butter and sugar, then blend in molasses, egg, and fresh ginger. Add dry ingredients and fold in chopped candied ginger. Scoop, roll in sugar, and bake at 350\u00b0F until edges are firm and centers are soft.<\/p>\n\n<\/div>\n<\/div>\n<div id=\"faq-question-1753939723134\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question\">How to use candied ginger in baking?<\/h3>\n<div class=\"rank-math-answer\">\n\n<p>Chop candied ginger finely and mix it into the dough as a last step. It adds chewy sweet heat and works well in cookies, cakes, and quick breads.<\/p>\n\n<\/div>\n<\/div>\n<div id=\"faq-question-1753939739773\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question\">What makes ginger cookies soft?<\/h3>\n<div class=\"rank-math-answer\">\n\n<p>Moisture-rich ingredients like brown sugar and molasses, along with proper baking time (removing while centers are soft), create soft ginger cookies. Rye flour also contributes to a tender bite.<\/p>\n\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n<h3 class=\"wp-block-heading\" id=\"is-it-better-to-use-fresh-or-ground-ginger-for-cookies\"><\/h3>\n\n\n\n<figure class=\"wp-block-image size-large is-style-default\"><img decoding=\"async\" data-pin-url=\"https:\/\/inasrecipes.com\/fr\/how-to-make-ginger\/?tp_image_id=1355\" src=\"https:\/\/inasrecipes.com\/wp-content\/uploads\/2025\/07\/image_1200x800_1753939113109-1-1024x683.webp\" alt=\"Holiday gift cookies \u2013 triple ginger stack\" class=\"wp-image-1355\" title=\"\"><figcaption class=\"wp-element-caption\"> A gift of spice and warmth<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"conclusion-and-serving-ideas\">Conclusion and Serving Ideas<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Mastering <strong>how to make triple-ginger rye cookies: powdered, fresh &amp; candied<\/strong> is a delicious way to upgrade your baking repertoire. These cookies balance heat, sweetness, and a hearty texture that satisfies every craving.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">They\u2019re perfect with tea, crumbled over vanilla ice cream, or stacked as a holiday gift.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Want more bold bakes? Try our <a href=\"https:\/\/adrianrecipes.com\" target=\"_blank\" rel=\"noopener\">chai molasses cookies<\/a> or <a href=\"https:\/\/food52.com\/recipes\/31643-cinnamon-and-rye-shortbread\" data-type=\"link\" data-id=\"https:\/\/food52.com\/recipes\/31643-cinnamon-and-rye-shortbread\" target=\"_blank\" rel=\"noopener\">spiced rye shortbread<\/a>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Check out this unique <a>gingerbread loaf recipe<\/a> for a fun twist on traditional ginger treats.<\/p>\n\n\n\n    <div class=\"xs_social_share_widget xs_share_url after_content \t\tmain_content  wslu-style-1 wslu-share-box-shaped wslu-fill-colored wslu-none wslu-share-horizontal wslu-theme-font-no wslu-main_content\">\n\n\t\t\n        <ul>\n\t\t\t        <\/ul>\n    <\/div>","protected":false},"excerpt":{"rendered":"<p>If you&#8217;re craving a cookie that packs a flavorful punch and offers a rich, chewy texture, learning how to make triple-ginger rye &#8230; <\/p>\n<p class=\"read-more-container\"><a title=\"How to Make Triple\u2011Ginger Rye Cookies: Powdered, Fresh &#038; Candied\" class=\"read-more button\" href=\"https:\/\/inasrecipes.com\/fr\/how-to-make-ginger\/#more-1354\" aria-label=\"En savoir plus sur How to Make Triple\u2011Ginger Rye Cookies: Powdered, Fresh &#038; Candied\">Voir la recette<\/a><\/p>","protected":false},"author":1,"featured_media":1728,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"googlesitekit_rrm_CAownpvBDA:productID":"","footnotes":""},"categories":[32],"tags":[],"class_list":["post-1354","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-50","no-featured-image-padding"],"_links":{"self":[{"href":"https:\/\/inasrecipes.com\/fr\/wp-json\/wp\/v2\/posts\/1354","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/inasrecipes.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/inasrecipes.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/inasrecipes.com\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/inasrecipes.com\/fr\/wp-json\/wp\/v2\/comments?post=1354"}],"version-history":[{"count":1,"href":"https:\/\/inasrecipes.com\/fr\/wp-json\/wp\/v2\/posts\/1354\/revisions"}],"predecessor-version":[{"id":1884,"href":"https:\/\/inasrecipes.com\/fr\/wp-json\/wp\/v2\/posts\/1354\/revisions\/1884"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/inasrecipes.com\/fr\/wp-json\/wp\/v2\/media\/1728"}],"wp:attachment":[{"href":"https:\/\/inasrecipes.com\/fr\/wp-json\/wp\/v2\/media?parent=1354"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/inasrecipes.com\/fr\/wp-json\/wp\/v2\/categories?post=1354"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/inasrecipes.com\/fr\/wp-json\/wp\/v2\/tags?post=1354"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}