2,932 zest recipes

Pork shoulder marinates for days in red wine, warming spices, and orange zest, then roasts until fork-tender in this historic Tudor-era feast centerpiece.

Traditional fruitcake loaded with dried apricots, golden raisins, candied fruit, almonds, and cherries, aged for weeks for deep flavor.

Grilled chicken soaked in a bold fusion marinade of hoisin, lime, ginger, garlic, and fresh herbs. Sweet, tangy, and a little spicy, this East-meets-West recipe brings serious flavor to your backyard grill.

Light Greek yogurt cheesecake with a melba toast and walnut crust, topped with dried figs poached in an ouzo syrup with cinnamon stick and orange zest. A Mediterranean twist on cheesecake that skips the heaviness.

Rum flan cake with caramelized sugar, a rum-orange custard layer, and a light chiffon cake baked together in a water bath. A magical two-in-one dessert that inverts into flan on top and cake below.

Leave meat out of the equation for dinner for this scrumptious dish that's perfect for the Autumn season.

Festive cranberry loaf studded with tart cranberries and walnuts, brightened with fresh orange juice and zest. A classic holiday quick bread that slices best the next day.

Japanese steakhouse-style ginger dressing with sesame oil, rice vinegar, and fresh ginger. Blender-easy salad dressing ready in 5 minutes for restaurant flavor at home.

Vintage ribbon cake: plain vanilla and spiced molasses batters layered in stripes with a tart lemon-raisin filling between. An old-fashioned American cake worth reviving.

Italian braciole, a butterflied round steak rolled around prosciutto, Parmigiano, breadcrumbs, and herbs, then braised slowly in red wine and pear tomatoes until fork-tender.

Spicy penne pasta tossed with sun-dried tomatoes, crushed red chile, oil-cured black olives, fresh basil, parsley, and Parmesan in a no-cook olive oil sauce.

First-rate carrot cake folds shredded carrots, crushed pineapple, coconut, and walnuts into a moist buttermilk batter. Topped with orange-spiked cream cheese frosting for the ultimate spring dessert.

Make this delicious golden fruitcake to serve as a dessert, or wrap it up nicely as a gift.

Maple pecan upside-down cake with pure maple syrup, brown sugar, currants, yogurt, and a hint of mace. Inverted to reveal a sticky, caramelized pecan topping served warm.

Tender strips of tripe slow-braised in tomato sauce with red wine, garlic, herbs, and a hit of lemon zest, finished with freshly grated Parmesan. A rustic Italian classic served over pasta.

Braised duck breast in a peach-orange cream sauce with mushrooms, honey, and guava jelly. An elegant French-inspired dish finished under the broiler.