1,253 orange zest recipes

Slow cooker beef daube braised in white wine and brandy with shallots, ham, orange peel, and Provencal herbs. A French stew made effortless in a crockpot.

Bouillabaisse loaded with red snapper, shrimp, scallops, clams, and oysters in a saffron and orange-zest tomato broth. The Provencal seafood stew that defines Marseille kitchens, served with garlic bread and rouille.

Whole wheat cookies with bran flakes, chocolate chips, almonds, raisins, honey, and orange zest. A hearty drop cookie loaded with fiber and flavor.

Spiced pumpkin muffin cakes studded with raisins or dried apricots and finished with a sweet powdered sugar drizzle. Warm cinnamon, nutmeg, and orange zest in every bite. Makes 20.

Orange coconut cake layers a tender almond-scented white cake with a tangy fresh orange filling and fluffy boiled-sugar frosting. A vintage Southern church-cookbook bake with citrus brightness throughout.

Orange tangerine beef, a Szechuan-style stir fry with flank steak, dried chili peppers, and fragrant dried orange peel for classic smoky citrus-spice heat.

Adorable Christmas tree cakes cut from a sheet cake, frosted with green cream cheese icing, and decorated with candies, sprinkles, and little candy trunks. A fun holiday baking project with kids.

Pineapple fish chowder with shrimp, saffron, star anise, and a splash of sherry. A tropical twist on classic seafood chowder served over rice.

Finger licking sticky authentic Chinese barbecue spareribs at home. Chinese spare ribs are one of the most popular Chinese restaurant take-out favorites.

Southern Japanese fruitcake with three layers: two plain butter cakes and one spiced with raisins and pecans, sandwiched with pineapple-lemon filling and coconut all around.

Halal-style pot stickers filled with beef and lamb, napa cabbage, scallion, and a hint of orange zest, then pan-fried and steamed for crisp bottoms and tender tops. Pleated, juicy dumplings with a dipping sauce.

Beef daube with shiitake mushrooms is a Provencal-style red-wine braise of chuck roast, salt pork, and dried shiitakes, served over small pasta with parmesan. Overnight marinade builds deep wine flavor.

Single-crust maple pie with cream cheese pastry, thin-sliced Granny Smith apples, and maple-sour cream topping. Nutmeg finish adds warmth.

Stir-fried beef with orange peel, Sichuan peppercorns, and dried chiles. The classic Szechuan restaurant dish with tender velveted beef, citrus perfume, and a numbing tingle on the finish.

Sunny cocoa drop cookies are light chocolate-orange cookies made with corn oil spread and sour cream, then finished with a glossy cocoa drizzle. Lower-fat drop cookie, four dozen per batch.

Kefallinian meat pie layers spiced lamb, rice, feta, and potatoes between buttery phyllo sheets with hints of cinnamon, orange zest, and fresh mint. A Greek island classic from Kefalonia.