3,037 nest recipes

Prune coconut bars with a soft prune-orange filling between a crunchy oat, whole wheat, and coconut crust. No refined sugar, no eggs, and naturally sweet.

Plum-almond tart on puff pastry with toasted almonds, fresh sliced plums, lemon zest, and a built-up pastry border. Uses store-bought puff pastry for an elegant dessert in 40 minutes.

Three-layer buttermilk cake with cranberries, pecans, shredded wheat cereal, and orange zest, topped with orange cream cheese frosting. A unique, textured celebration cake with tangy-sweet flavor.

Crispy Spanish olive oil cookies spiced with anise, cinnamon, and sesame seeds, finished with sliced almonds. Egg-free, dairy-free, and fragrant with lemon and white wine.

Soft banana oatmeal cookies with orange juice, raisins, and nutmeg, drizzled with a fresh orange icing. Makes 30 pillowy drop cookies that stay tender for days.

Lemon loaf cake with a sticky lemon glaze and homemade lemon ice on the side. A two-part dessert with a tender citrus pound cake and a tart granita-style ice for the perfect summer-afternoon plating.

Orange cheesecake with a fresh cranberry-orange topping, orange zest graham cracker crust, and a splash of Grand Marnier. Bright, citrusy, and perfect for the holidays.

Orange yogurt cheese spread made with nonfat yogurt cheese, fresh orange juice, and orange zest. A light, citrusy spread for bagels, toast, or pancakes that doubles as a fruit dip.

Quick breakfast bread loaded with cereal nuggets, raisins, and orange zest. No yeast, no kneading, just stir and bake for a loaf with crunch in every slice.

These are the original famous sticky cinnamon buns, similar to those found at the Cinnabon chain of fast food outlets.

Olive oil and Sauternes cake with orange zest and whipped egg whites for a tender, airy crumb. A grown-up dessert cake that shows off two bold flavors without being heavy.

Silky pureed spinach soup brightened with lemon zest and tangy buttermilk. Light, vibrant, and on the table in 35 minutes with just 7 ingredients.

The sauce here is no kin whatsoever to the ketchupy stuff that too often swamps cold seafood; it's a good bet with cold shrimp or crabmeat, too.

A cloud-light shrimp souffle with dry mustard, tarragon, lemon zest, and Parmesan rising tall and golden from its dish. Impressive to serve and easier to make than you'd think.

Frozen lobster tails butterflied and microwave-steamed, then drizzled with a citrus butter made from lemon juice, orange zest, ginger, and paprika. A date-night seafood dinner ready in 40 minutes.

Asparagus Maltaise with classic French sauce maltaise - a hollandaise finished with fresh orange juice and orange zest. Rich, bright, and far more interesting than plain butter.