3,008 test recipes

Roasted pheasant halves basted in a mandarin orange and lemon glaze thickened with cornstarch. A citrus-glazed game bird roasted in three stages for crispy, lacquered skin.

Orange chiffon cake with citrus zest, seven egg yolks, and whipped egg whites for an angel-food-meets-pound-cake texture. Tall, tender tube cake with floral orange aroma.

Ukrainian cheesecake made with sieved cottage cheese, lemon zest and folded egg whites for a light, custardy crumb that lives somewhere between a New York cheesecake and a souffle. Old-world Eastern European baking.

Old-fashioned orange marmalade made from scratch with just oranges, sugar, lemon juice, and water. No pectin needed, slow-simmered for 3 hours until naturally set.

Lemon and pistachio Italian style biscotti, perfect with tea or coffee.

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.

Apple-almond stuffed turkey: a Thanksgiving bird packed with tart apples, ham, toasted almonds, currants, citrus zest, and fennel seed in a bread stuffing moistened with apple juice and chicken broth.

Raspberry glaze simmers seedless raspberry preserves with port wine and lemon zest into a glossy 15-minute sauce. For roast meats, desserts, or cheese boards.

Rhubarb marmalade brightened with orange and lemon zest, set with liquid pectin for a tangy-sweet spread. A quick stovetop preserve that captures spring rhubarb at its peak.

Fresh quartered strawberries topped with a silky blended sauce of low-fat yogurt, raspberry jam, powdered sugar, and orange zest. A low-fat, 10-minute dessert that feels indulgent without the guilt.

Old-fashioned eggplant marmalade with cinnamon, nutmeg, and lemon cooked to a thick, spiced preserve. A unique canning project that turns eggplant into something like fig jam.

Traditional German butter cookies (Buttergebaeck) with lemon zest and an egg wash glaze. A simple five-ingredient dough that bakes golden in ten minutes.

Start a party in your crockpot with this succulent fish dish that uses grated lemon and orange zest.

Lemon butter spread made with just softened butter and fresh lemon zest. Bright, citrusy, and ready in 5 minutes for toast, rolls, or corn on the cob.

Traditional calf's feet jelly made from boiled calf's feet with cinnamon, lemon, white wine, and egg whites for clarification. A classic Victorian-era gelatin set in molds and served cold.

Savory crepe flavorings with brandy, fresh herbs, and lemon zest stirred into melted butter. A simple mix-in guide that turns basic crepe batter into restaurant-worthy main course wraps.