3,036 west recipes

This dessert souffle is loaded with refreshing strawberry flavor, and it is so light, you don't have to worry about calories or fat. And it is so tasty.

Fresh fruit dip made from a cooked citrus custard folded into whipped cream. Orange and lemon zest give it a bright, tangy flavor that pairs with any fresh fruit.

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.

Lemon-pecan torte made with ground pecans and matzoh meal instead of flour, topped with a lemon curd glaze. A naturally flourless cake perfect for Passover.

Green lentils simmered with lovage, thyme, orange peel, and shallots in a reduced butter sauce. A refined, herbaceous French-style lentil side dish with an unexpected citrus note.

These citrus honey cookies are so buttery and citrus taste, they are so delicious. Make them every year before Thanksgiving and Christmas, always a big hit, everyone loves these cookies.

Lemon-thyme pesto skips the basil for a brighter, herbal twist on the classic. Parsley, pine nuts, fresh lemon, and thyme blend into a sauce ready in 15 minutes for pasta, fish, or chicken.

A no-bake daiquiri cheesecake with rum, lime juice, and whipped cream on a graham cracker crust. Cool, creamy, and boozy. Chill overnight for the best set.

Peach blackberry compote tossed in a basil and orange-zest wine syrup. A no-cook summer dessert that lets ripe stone fruit and berries do the talking, with an herbal edge from fresh basil.

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.

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

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No-bake lemon cheesecake with a coconut cookie crust, tangy lemon gelatin filling, cream cheese, and condensed milk. Bright, creamy, and completely oven-free.

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.

We are pleased to share this recipe and suspect the request came because this cake is unusually moist and has a wonderful strong lemon flavour.

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.