2,932 zest recipes

Vegan date nut muffins made with whole wheat flour, wheat germ, molasses, and apple juice instead of eggs. Hearty, naturally sweetened bran muffins with walnuts and lemon zest.

Orange potato bread with fresh orange juice, orange zest, riced potatoes, and chopped nuts. A moist, citrusy quick bread where potato keeps the crumb tender for days.

Italian biscotti with toasted walnuts, orange zest, and black pepper. The savory-sweet hybrid that pairs with dessert wine, cheese, or after-dinner coffee.

Warmly spiced walnut cake with molasses, honey, ginger, and cinnamon topped with bright lemon curd. A cozy, one-pan dessert with bold flavor and a citrus zing.

Pepper biscotti with black pepper, toasted walnuts, orange zest, and almond extract. An Italian twice-baked cookie with grown-up complexity and a subtle peppery kick. Perfect with coffee or red wine.

Frosted orange cookies made with mandarin oranges baked into the dough, topped with an orange syrup glaze and fresh orange zest. Soft, fruity, and loaded with raisins and nuts.

Zucchini bread with a bright citrus twist from lemon zest and orange extract, spiced with cinnamon and ginger. Moist, tender, and loaded with grated zucchini.

Lemon poppy seed bundt cake with fresh lemon zest, lemon extract, and a tender butter crumb. The brunch and tea-time classic finished with a dusting of powdered sugar.

Low-fat brown sugar apple pie made with fat-free margarine crust and Butter Buds in place of real butter. Granny Smith apples spiced with cinnamon, nutmeg, and fresh lemon zest.

Steamed mussels in a smoky chipotle-garlic broth with orange juice, topped with a homemade orange mayonnaise and fresh cilantro. An elegant seafood dish ready in 35 minutes.

Slow-simmered marinara sauce with roasted garlic, anchovies, Italian plum tomatoes, and a strip of lemon peel for depth. Rich, savory, and worth the wait.

Spice-dusted chicken breasts slow-cooked on a bed of sweet potatoes in a creamy orange and mushroom sauce. A hands-off Crock-Pot dinner that fills the house with warmth.

Orangesicle pie layers a creamy orange custard over a graham cracker crust, finished with a sweetened cream cheese topping. Tastes like a frozen orange creamsicle in pie form.

A silky tofu cheesecake blending pureed silken tofu with cream cheese on an almond graham cracker crust. Lighter than traditional cheesecake but impossibly creamy after an overnight chill.

A great breakfast, a lot of nutrition and great flavor too.

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.