Ginger Crunch Bar

Name: Ginger Crunch Bar
Yield: Makes 16 slices
Ingredients: 1/2 cup unsalted butter, softened, chopped; 1/2 cup superfine sugar; 1 teaspoon natural vanilla extract; 1 1/3 cups all-purpose flour; 2 teaspoons ground ginger; 1 teaspoon baking powder; 1/4 cup chopped crystallized ginger; 2 1/2 tablespoons unsalted butter; 1 1/2 tablespoons golden syrup or dark corn syrup; 2 teaspoons ground ginger; 3/4 cup confectioners' sugar

By Jane Lawson

January 7, 2009

Mature ginger is used for drying and grinding, as its flavor is more intense. The skin of the rhizome is removed and the flesh is sun- or machine-dried and then ground to a powder.

Note

Ginger crunch bar will keep refrigerated in an airtight container for up to 8 days.

Recipe notes

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.