3,008 test recipes

Italian polenta cake with ground almonds, cornmeal, orange and lemon zest, and vanilla bean. Naturally gluten-free with a tender, grainy crumb and citrus perfume.

Apfelschaum is a baked Swabian apple mousse: tart Granny Smith apples stewed in white wine, sieved smooth, then folded with stiff egg whites and baked low for an airy traditional German dessert.

Almond lace cookies, those delicate, paper-thin discs that roll into cigarettes or fans while warm. The classic French tuile-style cookie with ground almonds and orange zest.

Orange Walnut Rum Cake with Grand Marnier Icing recipe

Kiwi lime marmalade made in the microwave in just 10 minutes. Fresh kiwi, lime zest, lime juice, and sugar cook down into a bright, tangy spread. No canning required.

Homemade oatmeal citrus face scrub with dried lemon and orange peels, oats, and blanched almonds ground into a fine exfoliating powder. All-natural, 3 ingredients, stores for months.

Three-ingredient lemon caper mayonnaise with fresh lemon zest and chopped capers. A quick condiment for grilled fish, crab cakes, roasted vegetables, or sandwiches.

Sweet-spicy conserve with dried apricots, crystallized ginger, citrus zest, and nuts simmered until thick and glossy.

Seasonal fresh fruit drizzled with a creamy orange-honey yogurt sauce made with orange zest, fresh juice, honey, and vanilla. Diabetic-friendly, endlessly adaptable, and ready in minutes. A light dessert for any time of year.

A classic St. Louis hotel cheesecake baked low and slow with 2 lbs of cream cheese, citrus zest, and folded egg whites for an impossibly light, creamy texture on a graham cracker crust.

Scandinavian-style kringle cookies made with hard-boiled egg yolks for an ultra-tender crumb, laced with cinnamon and citrus zest, then brushed with egg white and sprinkled with pistachios.

Orange lemon frosting made with real citrus zest, fresh juice, butter, and egg whites beaten into powdered sugar. A bright, tangy buttercream for cakes and cupcakes.

Christmas kuchen bakes a buttery yeast bread scented with lemon, orange, mace, and coriander, then ribbon-tied for gifting. German-inspired holiday loaf that freezes for two months.

Orange honey marinade with fresh OJ, honey, vinegar, and orange zest. Four ingredients, no cooking. A citrusy, sweet-tangy marinade built for grilled chicken and barbecue.

Plums in Port preserves whole plums in a cinnamon-orange syrup spiked with tawny port wine. A stunning canned fruit for cheese boards, desserts, and holiday gifts.

Triple-layer lemon cheesecake with a cinnamon cracker crust, creamy lemon filling, sour cream topping, and a tangy lemon curd glaze. A make-ahead dessert with bright citrus in every layer.