Fresh, young ginger is entirely different from what you can get at the grocery store. It’s lighter in color, an almost glowing yellow, and it’s incredibly tender where standard ginger tends to be ...

Unlike raw ginger, which is sinewy, tough, and too spicy to enjoy as a standalone ingredient, candied ginger is made by cooking the root in sugar before drying it to create a crunchy, crystallized ...

Homemade candied ginger, cost of making, about $2.50 for a pound. For David Lebovitz’s recipe, click here. For my apple galette recipe, click here. Advertisement ...

Bake until the topping is golden brown, then let cool on wire rack for 30 minutes to help the crumb set and ensure it slices cleanly. The finished buckle is decadent, yet surprisingly light. Dust ...

In a medium bowl, whisk together the all-purpose flour, almond flour, ground ginger, salt, baking soda, cinnamon, allspice, cloves and nutmeg. In the bowl of a stand mixer fitted with the paddle ...

Transfer mixture to a freezer-safe container; fold in candied ginger. Cover; freeze until firm, about 3 hours. If sorbet is too hard to scoop, let stand at room temperature 10 minutes.