557 zest recipes

Whole wheat biscotti with toasted walnuts and hazelnuts twice-bake into crisp, lemon-zest-scented cookies for dunking. Lower-sugar Italian cookie shaped into ropes, sliced, then re-baked.

Light blueberry lemon snack cake with an oat streusel topping drizzled with honey. A wholesome, low-fat baked treat with bright lemon and juicy berries in every bite.

Saffron-dusted veal scallops pan-seared and finished with a white wine lime cream sauce with green peppercorns. Served over blanched asparagus for an elegant spring dinner.

Whole wheat orange pancakes layered with ricotta cheese and drizzled with orange sauce. A bright, citrusy brunch stack made with honey and fresh orange zest.

Prawns and spinach salad tosses grilled butterflied shrimp with fresh spinach, orange slices, and red pepper in a sherry-sesame-ginger dressing. A bright, Asian-inflected main-course salad.

Spicy black bean salad dressed with lime, champagne vinegar, jalapeños, cayenne, and fresh mint. A make-ahead vegan side with bright heat from dried beans cooked from scratch.

Luxurious raspberry cheesecake with fresh berries baked into a creamy filling spiked with raspberry liqueur and orange zest, on a buttery zwieback crust. Served with homemade raspberry sauce.

Brandy-laced bundt pound cake served with a saffron-tinted lemon curd. The classic 1-1-1 pound cake gets a boozy lift, while saffron steeped in lemon juice turns the cream sunset gold.

Griddle cheesecakes made with pureed cottage cheese, cooked like pancakes and served with a fresh cranberry-orange sauce. A light, tangy twist on traditional cheesecake.

A scrumptious bread pudding that will have you singing the "Pina Colada song" all day long!

Cheesecake cookie bars with a whole wheat walnut crust and honey-sweetened cream cheese filling flavored with lemon, vanilla, and fresh nutmeg. Cut into squares.

Lemon icebox cookies with cornmeal and cardamom, sliced from a chilled log and baked golden, finished with tart lemon icing and chopped pistachios. Makes 6 dozen.

Orange chocolate tea bread with Grand Marnier, walnuts, and chocolate chunks baked into a buttery loaf, topped with a melted chocolate-orange liqueur glaze. Rich and elegant.

Broiled lamb chops glazed with a lime, ginger, and peach syrup sauce, served alongside broiled peach halves. A sweet-tart pairing that takes under 30 minutes from start to plate.

Orange butter cakes are petite tartlet-tin cakes perfumed with Grand Marnier and candied orange peel, then dipped in orange liqueur glaze. Elegant 36-cake batch for gifts or a holiday tray.

Fruity cake loaded with dried dates, papaya, pears, and raisins baked with honey, sesame oil, and orange zest using a muffin mix shortcut. A dense, fruit-packed holiday loaf.