3,036 west recipes

Traditional German springerle cookies with anise and lemon, stamped with intricate designs using a springerle rolling pin. A classic holiday cookie that air-dries overnight for a crisp, white finish.

Holiday crescent rolls filled with chopped cranberries, orange zest, ginger, and cracker crumbs. A quick, festive appetizer or snack using store-bought crescent dough.

Old-fashioned Christmas drop cakes with currants, lemon zest, and butter pressed thin and baked crispy. A heritage holiday cookie recipe with a delicate, lace-like texture.

Traditional Scottish carrageen pudding set in a ring mould with lemon milk and egg, served with rhubarb compote and a scarlet rosehip or redcurrant sauce.

Orange ginger cream cheese dip blends cream cheese with sour cream, fresh orange juice, zest, and ground ginger. A sweet-savory five-ingredient dip for fruit, gingersnaps, or graham crackers. Ready in 10 minutes.

A quick microwave cherry sauce made with dark sweet cherries, cornstarch, lemon juice, and lemon zest. Spoon over ice cream or cake in under 10 minutes.

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.

Oranged cranberry sauce made with fresh cranberries, orange juice, orange zest, brown sugar, and cinnamon sticks. Boiled until thick and jammy, this keeps indefinitely in the fridge.

Orange-ginger dip with cream cheese, sour cream, dried ginger, orange juice, and zest. A sweet, spiced fruit dip for apricots, chicken skewers, and pound cake cubes.

Sesame mustard rub: crushed garlic, mustard seeds, lime zest and juice mashed into toasted sesame oil. A five-ingredient marinade for beef, chicken, pork, lamb, or fish.

Mussels Etienne steamed in white wine with shallots, garlic, thyme, and orange zest. A French-inspired bistro dish with a fragrant, briny broth ready in 30 minutes.

Lemon butter biscotti: buttery lemon-zest dough rounds layered with microwave vanilla pastry cream in cupcake pans, then baked into individual lemon cream pastries.

Double-thick pork chops stuffed with fresh corn, cilantro, orange zest, sage, and bread crumbs, seared and braised in a covered skillet until juicy and tender.

Rhubarb pie sweetened with both granulated sugar and honey, brightened with lemon zest, and tinted rosy with red food coloring. A double-crust spring pie with floral honey notes against tart rhubarb.

This cake is named tea cake, but there is no tea in it, and flavour is very nice!

Cold poached salmon fillets in white wine, served chilled with a Dijon mustard, lime, and honey sour cream sauce. An elegant make-ahead main course for summer entertaining.