461 zest recipes

Pasta with red peppers, escarole, white beans, garlic, and lemon zest. A bright, vegan Tuscan-inspired pasta bowl that's low-fat without feeling like a compromise. This dish stays true to simple Tuscan roots while delivering big flavor without added fat.

These citrus honey cookies are so buttery and citrus taste, they are so delicious. Make them every year before Thanksgiving and Christmas, always a big hit, everyone loves these cookies.

These heirloom sweet pickles are worth the 8-day wait. Crisp cucumber coins bathe in a spiced vinegar-sugar brine for that old-fashioned crunch your grandma swore by.

Truly the best ever old fashioned ginger snap cookies. Enjoy!

This bread machine raisin bread is so easy and we love setting the timer on our bread maker and waking up to fresh baked bread in the morning.

Irish raisin soda bread studded with sweet raisins and caraway seeds, leavened by the tang of buttermilk and baking soda. A quick, no-yeast loaf with a tender crumb. A St. Patrick's Day classic.

Pumpkin apple waffles with pureed pumpkin, shredded apple, and warm autumn spices in a light egg-white batter. A low-fat fall breakfast crisp on the outside, tender within.

Tasty treats, and the recipe can also be used to make quick bread.

Chocolate angel food cake with cocoa folded into a cloud of whipped egg whites, baked tall and dusted with powdered sugar. The fat-free chocolate dessert with a featherlight crumb and dramatic height.

Old-fashioned orange lemon marmalade with whole fruit, water, and sugar. The traditional 3-day method that yields a glossy, bittersweet preserve perfect for toast.

Banana ginger bran muffins with ground and crystallized ginger, oat bran, ripe banana, and a tart lemon glaze. A double-ginger muffin with whole wheat flour and high fiber.

Whole wheat chocolate chip cookies made lighter with canola oil, egg whites and whole wheat pastry flour. Chewy, lower-fat cookies with all the chocolate and none of the heaviness.

Homemade cherry and raspberry jam with citrus zest and a hint of almond extract. A no-pectin small-batch preserve that captures peak summer fruit in glossy, ruby-red jars.

When you taste homemade marmalade once, you will never want any store-bought. Made marmalade today, and it was absolutely delicious; tasted fresh, slightly bitter and not super sweet, just the right balance of the fruits and sugar.

Asian Style Grilled Scallops with Somen Noodle Salad and Cilantro Vinaigrette

Orange and ginger cookies: soft-centered molasses cookies with fresh orange zest and ground ginger, rolled in citrus-sugar before baking. Holiday classic with bright modern twist.