Crystallized ginger can be the rockstar of any baker's pantry because it's available all year, works in sweet and savory recipes, and is relatively simple to prepare at home. So how best to use it?
First thing's first: crystallized ginger (or candied ginger) is essentially fresh ginger that's been slowly cooked in a sugar solution and rolled in coarse sugar to preserve it. It is wonderful chopped very fine and mixed into cake, cookie, and muffin batters but also adds a nice, crisp layer sprinkled on top of morning pastries and afternoon sweets. I also love adding it to some sauces and salad dressings because it adds a simultaneous kick of sweet and spicy — an instant way to perk up tired greens or ho-hum noodles.
Make Candied Ginger at Home: David Lebovitz Recipe
• Power Waffles - 101 Cookbooks
• Chocolate Chip Ginger Muffins - Baking Bites
• Ginger Spice Molasses Cookies - Aida Mollenkamp
• Ginger Cake with Crystallized Ginger Frosting - Epicurious
• Lemon Ginger Bundt Cake - Martha Stewart
• Orange Ginger Chicken Salad - MJ's Kitchen
Related: D.I.Y. Recipe: Crystallized Ginger
(Image: Megan Gordon)