2,932 zest recipes

Fragrant almond tea brewed with lemon zest, vanilla, and almond extract for a warm, nutty-sweet sip that's ready in 10 minutes. A cozy flavored tea recipe that's a beautiful alternative to plain brewed tea.

Ricotta pudding baked in individual cups until puffed and golden, made with part-skim ricotta, lemon zest, and a folded egg white for souffle-like lift. A light Italian-style dessert.

Pickled pumpkin balls scoop fresh pumpkin flesh into pretty spheres and simmer them in spiced cider vinegar syrup with cinnamon, cloves, allspice, and lemon peel. A retro relish for fall meats.

A simple but succulent dish that is perfect to enjoy when having a significant other over for dinner.

Chilled cherry soup with white wine, sour cream, cinnamon, and optional brandy. A silky, sweet-tart Hungarian-style cold soup made from fresh cherries.

Drop donuts (no-cut, no-roll) made with buttermilk, eggs, and lemon zest, fried golden and finished with honey and cinnamon. The fastest fried doughnut recipe you'll find.

Chilled citrus berry soup blended from blueberries, yogurt, orange juice, and lemon zest. No-cook summer starter or light dessert that comes together in five minutes.

Teriyaki chicken breasts marinated in a boiled teriyaki, fresh ginger, orange juice, and Vidalia onion sauce. Grill after two hours or an overnight soak for deeper flavor.

Dried fruits taste sweeter than candy and also provide fiber and potassium.

Traditional Irish apple cake with a buttery shortbread-style crust layered around spiced applesauce. A rustic Sunday dessert served warm with whipped cream, ice cream, or lemon sauce.

Irish wheaten bread made with whole wheat flour, buttermilk, nutmeg, and orange zest. A no-yeast soda bread loaf with a tender crumb that comes together in minutes.

Wheaten bread, an Irish-style soda bread with whole wheat flour, buttermilk, nutmeg, and orange zest. No yeast, no rising time, and ready to bake in minutes.

Lemon tea loaf bakes a fragrant, lightly sweet quick bread packed with fresh lemon zest. Tender crumb, golden top, and a citrus aroma that fills the kitchen.

Baked mackerel fillets stuffed with rhubarb and breadcrumbs, served with a tart rhubarb puree sauce. A classic British fish pairing with sharp, fruity contrast.

Lemon pound cake with a tender buttermilk crumb and a bright hit of fresh lemon zest, baked in a loaf pan and finished with an optional tart lemon-sugar glaze. A simple, citrus-forward cake.

Crostini topped with a chunky artichoke and white bean spread brightened with lemon and basil, finished with crumbles of oven-crisped prosciutto. An easy Italian appetizer built from pantry staples.