297 lemon zest recipes

White bean salad with a blended lemon-dill dressing, garnished with sieved hard-cooked eggs, black olives, and green onions. A make-ahead cold salad with Russian roots.

Lemon thyme fish steaks marinate in soy sauce, white wine, lemon zest, and thyme, then cook in the microwave in 5 minutes flat. Healthy weeknight fish dinner with no oven needed.

Cream cheese snowflake cookies with lemon zest, topped with powdered sugar icing and edible glitter. Delicate, buttery Christmas cutout cookies that sparkle.

Quick potato and salmon bisque made in the microwave with canned salmon, instant mashed potatoes, chicken broth, and lemon zest. A creamy, no-fuss soup ready in about 15 minutes.

Broiled chicken with thyme, fennel, and peppers: pounded chicken breasts broiled crisp, served with charred fennel and red peppers under a thyme-lemon-fennel seed butter.

Breaded pork chops braised until tender, topped with a warm sour cherry sauce spiked with cinnamon, cloves, honey, and Madeira wine. An elegant but approachable dinner.

Middle Eastern-style lamb hand pies with pine nuts, mint, and lemon zest baked in biscuit dough. Served with a cool minted yogurt dipping sauce.

Tender braised pot roast with Mediterranean spices, olives, and tomatoes. This aromatic one-pot dinner fills your kitchen with the warm scent of cumin, cinnamon, and garlic.

Asian-style broiled fish skewers marinated in soy sauce, ketchup, ginger, and brown sugar. Threaded on wooden skewers and cooked in just 6 minutes for a fast weeknight dinner.

Raw fennel, mushroom, and shaved Parmesan salad with a garlic-lemon vinaigrette and crushed fennel seeds. Mushrooms marinate for an hour, then get layered with paper-thin fennel and Parmigiano-Reggiano.

A patriotic salute to classic cheesecake, this party-sized dessert is decked out with blueberry and raspberry stars and stripes.

Salmon steaks brushed with vermouth butter, orange zest, and lemon juice, topped with sliced potatoes and grilled in foil. Works on the barbecue or in the oven.

Tuna lemon and caper pasta tossed with Italian oil-packed tuna, extra-virgin olive oil, garlic, parsley, and lemon zest. A no-cook pantry sauce ready while the pasta boils.

Sliced cold roast beef with a bright tomato-vinegar sauce and a creamy Caesar-Parmesan dipping sauce. A 10-minute no-cook platter that turns leftover roast beef into a dinner party spread.

Thai red curry beef with coconut milk, fish sauce, baby corn, and green peas, garnished with sweet basil. A quick, aromatic curry served over jasmine rice.

New Orleans shrimp remoulade with chilled poached shrimp on lettuce, smothered in tangy Creole mustard-paprika sauce. A classic Louisiana appetizer or main course.