963 zest recipes

Kulich bread machine recipe with raisins, dried cherries, almonds, and honey. A simplified version of the traditional Russian Easter bread with dried fruits and a sweet, aromatic crumb.

Pumpkin orange raisin muffins spiced with cinnamon, ginger, and nutmeg, made with canned pumpkin puree, fresh orange juice, and orange zest. A moist, warmly spiced fall muffin packed with raisins.

Nutty tahini paste blended with fresh orange juice and zest creates a uniquely flavored Middle Eastern cake studded with walnuts and golden raisins.

Broiled crab melts on Melba toast rounds with lime, green onion, and hot mustard, topped with bubbling Swiss cheese. A two-bite appetizer for parties, ready in 20 minutes.

Holiday pork loin stuffed with brown rice, toasted almonds, orange, and crystallized ginger, glazed with cranberry-orange sauce. A festive Christmas centerpiece roast that slices into ruby-red rounds.

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.

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.

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

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.

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.

Melomakarona are traditional Greek honey cookies made with orange juice, olive oil, and butter, filled with a walnut-cinnamon mixture and dipped in warm honey syrup.

Grilled swordfish steaks marinated in soy sauce, fresh ginger, dry sherry, garlic, and lemon zest. An Asian-inspired marinade with bold umami flavor and a quick grill.

Italian barley soup slow-simmered for 3 hours with red wine, tomatoes, garlic, fresh herbs, and Parmesan. A thick, hearty vegetarian soup with deep, layered flavor from the long cook.

Low-fat orange raisin muffins with wheat germ and an orange juice glaze, made with egg whites and skim milk. A wholesome breakfast muffin that freezes well and reheats in seconds in the microwave.

Mile-high fig pie with a sour cream and dried fig filling, chopped walnuts, and a towering meringue topping baked golden. A vintage showstopper dessert.