968 zest recipes

Cranberry mousse with whole cranberry sauce, crushed pineapple, sour cream, and pecans set in a gelatin mold. A tangy, creamy holiday dessert or side dish.

Saure Kartoffel, a traditional Swabian sour potato dish with a tangy butter-onion sauce flavored with bay leaf, lemon zest, clove, and caraway. German comfort food.

Fresh tart cherry pie with a lattice crust and a bright orange glaze drizzled on top while warm. A stunning holiday dessert that pairs citrus and cherry beautifully.

Banana loaf with lemon zest, dried apricots, and nuts in a moist quick bread batter. A citrus-bright twist on classic banana bread with chewy fruit pieces throughout.

Fresh corn and papaya salsa with Roma tomatoes, red onion, lime zest, and cilantro. A tropical no-cook salsa with sweet fruit and bright citrus that pairs with grilled fish or chips.

Chilled raspberry dessert soup with strawberry wine, maple syrup, and lemon, thickened with arrowroot. Served cold with sour cream and fresh berries for an elegant summer starter.

Veal stew Marengo style, a classic French rework of leftover veal stew with mushrooms, tomatoes, white wine, orange zest, and green olives. A bright, fast second-day dinner.

Shrimp and spicy black bean spread on crackers with jalapeño, lime, garlic, and cilantro. Easy make-ahead party appetizer from the pantry.

White chocolate ricotta-filled cookies: crisp baked wonton skins sandwich a white chocolate, ricotta, and orange zest filling, with toasted hazelnuts and dark chocolate baked into the shell. A fusion dessert with serious restaurant flair.

Broiled salmon steaks basted with a garlic, lemon, and tarragon butter marinade with a touch of red pepper flakes. Fast, fresh, and ready in under 15 minutes.

Lemon tea snow with strawberry sauce: a light, airy gelatin dessert flavored with lemon and instant tea, beaten with egg whites into a cloud. Served with a warm-set strawberry-currant sauce. Retro Southern tearoom fare.

Maple-pepper roasted pork loin marinates overnight in lemon, maple syrup, shallots, garlic, thyme, and black pepper, then roasts with a sweet-peppery glaze. A Canadian-inspired roast for a crowd.

Rice pudding with brandy-soaked currants, orange zest, and cinnamon, set with gelatin for a silky chilled dessert. Low-fat, make-ahead, and lightly boozy.

Microwave poached pears glazed with orange marmalade, brown sugar, and citrus zest, served chilled with a creamy yogurt sauce. A light, elegant fruit dessert.

Hot mulled spice mix with whole cinnamon sticks, star anise, cloves, allspice, coriander seeds, dried lemongrass, mint, and orange zest. Make a big batch for mulled wine, cider, and warm holiday drinks.

Penne with artichoke hearts, ricotta, spinach, and white wine in a light lemon sauce. No cream, no oil, and packed with vegetables. A fresh 15-minute pasta dinner.