3,013 zest recipes

Italian biscotti with Sambuca liqueur, toasted pine nuts, star anise, and lemon zest. Twice-baked for a crisp, crunchy cookie built for dunking in espresso.

Lemon pound cake with a fine, buttery crumb and bright citrus zest, baked in a bundt or mini loaves. Old-fashioned five-egg richness with no leavening except properly creamed butter.

Whole wheat cranberry bread for the bread machine, with maple-soaked fresh cranberries, citrus zest and buttermilk powder. Hearty wholegrain crumb with tart-sweet bursts in every slice.

Country sponge cake made with six eggs, cake flour, lemon juice, and no butter or oil. Light, airy, and golden brown from a classic tube pan technique.

A cloud-light shrimp souffle with dry mustard, tarragon, lemon zest, and Parmesan rising tall and golden from its dish. Impressive to serve and easier to make than you'd think.

Rosemary's root beer tonic: a traditional herbal decoction made with sassafras, dandelion, burdock, ginger, cinnamon, and orange peel. Old-fashioned homemade root beer.

Lemon baked fish fillets with butter, fresh lemon juice, lemon zest, and rosemary. A light, simple weeknight dinner using flounder or haddock, ready in 35 minutes.

Microwave broccoli spears topped with a creamy lemon-ginger butter sauce made from scratch. A fast vegetable side dish with bright citrus flavor.

Orange-glazed pecans with fresh orange juice and zest. Candied nuts simmered in citrus syrup until coated, ready in 35 minutes.

A chilled blended cocktail of strong French roast coffee, port wine, cinnamon, and orange zest. This 10-minute cafe au vin is a sophisticated after-dinner sipper served in wine glasses.

Marinated olives with garlic, orange zest, and fennel seeds warmed in olive oil. An Italian-style appetizer that improves with time. Ready in hours, not days.

Classic rhubarb pie with a lattice crust and orange pastry made by swapping water for orange juice in the dough. Tart, sweet, and best served warm with vanilla ice cream.

Vanilla wafer pie crust with melted butter, lemon zest, and sugar pressed into an 8-inch pan. A quick no-bake crust with a subtle citrus twist that pairs beautifully with cream pies and cheesecakes.

Hot couscous breakfast with orange zest, toasted almonds, and a splash of half-and-half. A single-serving vegetarian breakfast ready in 15 minutes flat.

Sweet pastry dough (pate sucree) made in a food processor with butter, sugar, flour, and egg. A rich, tender, forgiving tart crust that's ideal for lemon tarts and fruit flans.

Fennel and carrots cooked slowly in an seasoned olive oil.