3,013 zest recipes

Six classic Eastern European pastry fillings: cheese with cognac raisins, prune walnut, poppy seed, ground nut, orange marmalade, and raw apple. Traditional recipes for strudel, kolache, and more.

Austrian Mozart cookies with a buttery shortbread base, apricot rum filling, and confectioners sugar. Elegant sandwich cookies with a ring-and-circle design.

Irish Porter Cake is a dense, dark fruit cake made with Guinness, currants, raisins, mixed peel, and warm spices. Bakes for up to 3 hours, then rests a full week before cutting.

Orange icebox cookies are sliceable shortbread-style rounds with fresh orange zest, brown sugar, and chopped pecans. Make ahead dough rolls and chills until baking.

Edinburgh tearoom scones served with homemade lemon curd. Tender currant scones in the classic Scottish tradition, paired with thick, tangy lemon curd that keeps in the fridge for weeks.

Mimosa cake is a marbled angel food cake with lemon butter cream frosting. White meringue batter and golden egg yolk batter are spooned alternately into a tube pan for a two-toned, cloud-light sponge.

Bread machine orange coconut bread with shredded carrot, orange zest, and toasted coconut. Soft, sweet, and dump-and-press easy with active dry yeast and bread flour.

Honey-lavender biscotti with orange zest and dried lavender blossoms baked into a crisp, twice-baked Italian cookie. Fragrant, floral, and built for dipping.

Traditional Irish porter cake made with stout beer, currants, raisins, mixed peel, and brown sugar. A dense, rich fruit cake that improves with a week of resting before slicing.

Grilled red snapper fillets crowned with a melting round of cilantro-lime compound butter. Just 20 minutes from grill to plate for a fresh, vibrant seafood dinner.

Bread machine Portuguese sweet bread (massa sovada): a tender, lightly sweet, lemon-scented yeast loaf enriched with eggs and evaporated milk. Set it and forget it for the Hawaiian-style bread you'd buy in a bakery.

Whole wheat French toast with orange zest, cinnamon, and vanilla, served with sugar-macerated orange slices and a sprinkle of wheat germ. A lighter brunch option.

Chewy fig bars made with dried figs, brown sugar, lemon zest, and vanilla in a simple one-pan batter. A homemade alternative to store-bought fig cookies with real fruit flavor.

Fat-free lemon poppy seed biscotti made with no added oil or butter. Crisp twice-baked Italian cookies powered by ground almonds, egg whites, and bright citrus.

Blueberry snack cake with cinnamon, lemon zest, and flour-coated berries that stay suspended in a tender crumb. A one-bowl bake great for picnics and lunchboxes.

Baked eggplant rounds topped with homemade sun-dried tomato tapenade and parmesan cheese. A Mediterranean appetizer with olives, capers, lemon, and basil.