lemon zest

A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors. Slice the sprouts a day or so before (a food processor makes it easy) and refrigerate until it's time to prepare them.

Hashed Brussels Sprouts With Lemon

lemon

brussels sprouts

olive oil

butter

garlic cloves,

black mustard seeds, cumin seeds, or poppy seeds

dry white wine

Salt and pepper

Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Working in batches, use a food processor fitted with the slicing blade to cut sprouts into thin slices. (If cutting by hand, halve sprouts lengthwise, and thinly slice them crosswise. The slices toward the stem end should be thinner, to help pieces cook evenly.) As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced, toss them in juice and use your fingers to separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)

When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot, add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still bright green and crisp, about 4 minutes. Some leaves may brown slightly.

Add wine and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste, and more lemon juice if desired. Stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.

The combination of citrus and cruciferous in this recipe makes it essential, and if you have a food processor, it’s a breeze to make.

Hashed Brussels Sprouts With Lemon Zest

This pleasantly zesty lemon cake is baked in a standard 9-by-13-inch pan, no layering or trimming required, and is easy enough to bake on a weekday. Cover the cake with casual swoops of fluffy lemon buttercream for the perfect teatime or anytime treat.

Lemon Sheet Cake With Buttercream Frosting

unsalted butter

all-purpose flour,

milk

lemon juice

baking powder

baking soda

salt

granulated sugar

finely grated lemon zest

eggs,

unsalted butter (1 1/2 sticks), softened

confectioners’ sugar

kosher salt

Make the cake: Heat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper, butter and flour the paper.

In a measuring cup with a spout, combine the milk and lemon juice. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.

In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and lemon zest until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing for about 30 seconds after each. Scrape down bottom and sides of the mixer to ensure the mixture is well combined.

With the mixer on low speed, alternately add the flour mixture and milk mixture to the bowl in three additions. Mix until just combined, then use a rubber spatula to finish mixing the batter. Pour the batter into the prepared pan, smooth the top and tap the pan on the counter a few times to release any large air pockets. Bake for 35 to 40 minutes or until puffed and golden and a cake tester inserted into the center comes out clean. Cool the cake completely on a rack before frosting.

Meanwhile, prepare the frosting: Combine the butter, confectioners' sugar, lemon zest and a pinch of salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined, then turn the mixer up to medium-high and stream in 3 tablespoons of lemon juice. Whip the frosting until very light and fluffy, about 5 minutes, adding additional lemon juice as necessary until frosting is smooth and spreadable.

Spread the frosting over the cooled cake and serve. Store leftover cake at room temperature, covered for up to 2 days.

A gâteau Basque is a buttery almond-flavored cake filled with a layer of pastry cream for a beautiful contrast of crumbly and creamy layers. Try these easy and delicious cake recipe from chef Alex Raij. 

G&#xE2;teau Basque Cake Recipe

For the Pastry Cream: 2¼ cups whole milk

sugar, divided

cinnamon

cornstarch

For the Cake: 3 eggs

sugar

almond extract

vanilla extract

all-purpose flour

For Assembly: ¼ cup water

cognac

cherries

egg, beaten

Almond Cake with Lemon Custard and Boozy Cherries

Japanese cheesecakes, sometimes called soufflé or cotton cheesecakes, have a melt-in-the-mouth texture that’s like a classic cheesecake crossed with an ethereal sponge cake. This one, adapted from Joanne Chang of Boston’s Flour Bakery, has bright lemon tanginess and crème fraîche richness as well. It’s best made the day before you plan to serve it, and will keep for up to 4 days in the refrigerator. Serve it plain and minimalist, with a sprinkle of confectioners’ sugar on top, or with fresh berries for added color and juiciness.

Japanese Cheesecake

unsalted butter,

cream cheese

crème fraîche

plus 1 tablespoon superfine sugar

cake flour

confectioners’ sugar,

Place rack in the center of the oven and heat to 400 degrees. Line bottom of an 8-by-3-inch round cake pan with parchment paper and butter only the bottom of the pan (so the cheesecake can rise). You can also use a springform pan; just wrap the bottom and sides with a double layer of foil, so the seams are covered.

Separate eggs. Place whites in the bowl of an electric mixer fitted with the whisk attachment; place yolks in a small bowl.

Place cream cheese in a large metal bowl or double boiler insert and place over a pot filled with 1 inch of simmering water. Stir until cream cheese is melted and smooth. Whisk in crème fraîche and 3 tablespoons butter until well combined and smooth. Remove from heat and whisk in lemon zest, vanilla and salt. Whisk in egg yolks and 3 tablespoons/40 grams superfine sugar. Sprinkle cake flour evenly over the top, then whisk it in.

Beat the egg whites on medium speed until you start to see the wires of the whisk leave a trail in the whites. Slowly add the remaining 6 tablespoons superfine sugar, a tablespoon at a time while beating. Continue to beat until whites are fluffy and hold a soft peak when beaters are lifted. Gently fold about one-quarter of the whites into the yolk mixture to lighten it. Then gently fold in remaining whites, taking care not to deflate batter. Pour into prepared pan.

Place cake pan in a roasting pan or other pan that is at least as deep as the cake pan; transfer to the oven. Fill the larger pan with enough hot tap water to come one-quarter of the way up the sides of the cake pan. (The cake is really light, so if you pour in too much water it may float.)

Bake until top of the cake is golden and doesn’t give when you press it gently in the middle, 35 to 40 minutes.

Turn off oven and crack the oven door so that it cools off. Leave cheesecake in the cooling-off oven for 2 hours so it cools slowly, which keeps the top from cracking.

Lift cheesecake pan out of water and place on a wire rack. Let cool for another 2 hours. Cheesecake will deflate slightly.

Run a knife around the edges of the cheesecake to loosen it from sides of pan. Remove sides of springform pan. If you used a regular cake pan, invert the cake onto a plate, lift off pan, peel off parchment, then invert it right side up on a serving plate.

Chill cake for at least 2 hours before serving. Cake can be stored, well wrapped, for up to 4 days in the refrigerator. Sift confectioners’ sugar over top of cake just before serving.

Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings). This recipe is from Hart's in Brooklyn, our #5 Best New Restaurant 2017. You have roughly a 73% of seeing someone from the Bon Appétit staff at the restaurant, eating this dish, if you go.

Clam Toasts with Pancetta

olive oil, divided, plus more for drizzling

pancetta (Italian bacon), finely chopped

garlic cloves, 2 thinly sliced, 2 whole

½ medium sweet onion, finely chopped

fennel fennel fronds

bay leaf

fennel

dry white wine, divided

sourdough bread

clams

parsley leaves

red pepper flakes (for serving)

Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings). This recipe is from Hart's in Brooklyn, our #5 Best New Restaurant 2017. You have roughly a 73% chance of seeing someone from the Bon Appétit staff at the restaurant, eating this dish, if you go.

Bon Appétit

Heat 1 Tbsp. oil in a large skillet over medium. Add pancetta and cook, stirring occasionally, until brown and crisp, 5–7 minutes. Add sliced garlic and cook, stirring often, until garlic is golden around the edges, about 1 minute. Reduce heat to medium-low and add sweet onion and chopped fennel. Cook, stirring occasionally, until softened and onion is translucent, 6–8 minutes. Add lemon zest, bay leaf, ground fennel, ½ cup wine and a pinch of salt. Increase heat to medium-high and cook, stirring occasionally, until wine is mostly reduced but mixture is still a little bit saucy, about 3 minutes. Transfer soffritto to a medium bowl; discard lemon zest and bay leaf. Wipe out skillet.

Heat 2 Tbsp. oil in same skillet over medium. Arrange bread slices in skillet and cook until golden brown, about 1 minute per side. Transfer to paper towels to drain. Cut 1 garlic clove in half and rub one side of each toast with cut side of garlic. Wipe out skillet.

Heat 1 Tbsp. oil in same skillet over medium. Crush remaining garlic clove with the side of a chef’s knife and cook, stirring often, until it begins to turn golden, about 1 minute. Add clams, soffritto, and remaining ½ cup wine. Increase heat to medium-high and bring to a boil. Cook, uncovered, until liquid is reduced by half and clams are open (discard any that do not open), 5–7 minutes. Add parsley and fennel fronds and cook 1 minute longer. Taste and season with salt if needed.

To serve, place fried bread on plates and spoon clam mixture and cooking broth over. Drizzle with oil and sprinkle with red pepper flakes.

Do Ahead: Soffritto can be made 2 days ahead. Let cool; cover and chill.

Roasted brussels sprouts soak up this delicious honey sauce, creating a combo you just can’t beat. For crispy results, preheat your baking sheet.

Roasted Brussels Sprouts 

1½ lb. brussels sprouts, trimmed, halved

kosher salt,

black pepper

honey

sherry vinegar or red wine vinegar

¾ tsp. crushed red pepper flakes (optional)

scallions, thinly sliced on a diagonal

These roasted brussels sprouts get a fair amount of spice from the crushed red pepper flakes, which cuts through the acidity and sweetness of the glaze, but if you’re spice-averse, feel free to leave them out!

Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.

Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes.

Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes.

Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes.

Transfer brussels sprouts to a large bowl. Add glaze and scallions and toss to combine. Transfer to a platter and top with lemon zest.

Why choose between two classic desserts when you can combine the best of both? We made the cherry filling in this cobbler intentionally juicy; the shortcake-inspired biscuits will soak up the extra liquid.

Cherry Biscuit Cobbler

Tbsp. baking powder

(1 stick) chilled unsalted butter, cut into pieces

heavy cream

lb. fresh (or frozen) sweet cherries, pitted

Tbsp. unsalted butter, melted, slightly cooled

Tbsp. raw sugar

Vanilla ice cream

1½"-diameter cookie cutter

Why choose between shortcakes and cobbler when you can have one dessert that combines the best of both? The lemony cherry filling is topped with shortcake-inspired cream biscuits (so tender, so light!) that soak up all of those fruit juices without getting soggy.

Whisk granulated sugar, baking powder, lemon zest, salt, and 2 cups flour in a medium bowl. Add butter and toss to coat. Quickly smash butter into flour mixture with your fingers, working until the largest pieces are about the size of a pea.

Gradually stream cream into bowl, tossing flour mixture constantly with a fork to distribute. Using a flexible bench scraper or a hard plastic spatula, fold dough over and onto itself several times, scraping bottom and sides of the bowl, to bring together into a mass (dough will feel very wet and sticky).

Turn out dough onto a generously floured surface. Pat into a ¾"-thick rectangle or square with floured hands, using bench scraper or spatula to lift up dough and dust underneath with more flour as needed to prevent sticking. Dust surface with more flour, then cut dough into 4 equal pieces and stack on top of each other. Dust with flour and press down on stack with a rolling pin to flatten to a workable height. Roll out to ½" thick, dusting with more flour as needed.

Use cutter to punch out biscuits as closely as possible, dipping cutter in flour often. Transfer biscuits to a plate. You should have about 40. Gather up dough scraps, reroll, and punch out more biscuits if needed. Chill until ready to use.

Do Ahead: Dough can be made 1 day ahead; wrap tightly and chill.

Place a rack in middle of oven and preheat to 400°. Mix cherries, granulated sugar, lemon juice, cornstarch, cinnamon, vanilla extract, almond extract, and salt in a large bowl. Scrape filling into a 2-qt. baking dish or 9"-diameter cake pan with 2" sides and press down on it firmly to compact. Place on a foil-lined baking sheet.

Arrange chilled biscuits over filling, fitting snugly so they’re touching with only a few gaps. Brush generously with butter; sprinkle with raw sugar.

Bake cobbler 10 minutes. Reduce heat to 350° and continue to bake until biscuits are golden brown and juices are bubbling, 50–65 minutes more. Let cool slightly. Serve cobbler with ice cream.

Do Ahead: Cobbler can be baked 1 day ahead; store tightly covered at room temperature.

Saltimbocca literally translates to “jumps in your mouth.” The combination of prosciutto and sage is a classic that pairs with just about anything.

Chicken Saltimbocca with Pea Salad

8-oz. skinless, boneless chicken breasts

panko

Kosher salt

sage leaves

prosciutto

vegetable oil

scallions,

sugar snap peas, strings removed, thinly sliced

mint leaves, torn if large

Flaky sea salt

Lemon wedges (for serving)

Saltimbocca literally translates to “jumps in your mouth"—so yes, it's extremely flavorful. The combination of prosciutto and sage is a classic that pairs with just about any side or salad.

Place a chicken breast on a cutting board. Holding a knife parallel to board and working along a long side, cut through center of breast until you are ½" from the other side. Open like a book and place butterflied breast between 2 sheets of plastic wrap. Gently pound as thin as possible without tearing meat—about ¼" thick and 8" wide is ideal. Repeat with remaining breast.

Place eggs, panko, and flour in separate shallow bowls (cake pans or pie plates work great). Season cutlets lightly with kosher salt. Working with 1 cutlet at a time, press 2 sage leaves onto both sides of meat. Wrap 2 pieces of prosciutto around each cutlet to make a belt that holds in the sage. Dredge in flour, shaking off excess. Dip in eggs, letting excess drip back into bowl. Coat in panko, pressing lightly to help it adhere, then shaking off excess. Place cutlets on a rimmed baking sheet.

Heat vegetable oil in a large skillet over medium-high until very hot (an instant-read thermometer should register 350°–375°). Carefully lower 1 cutlet along the side of the skillet closest to you and let it slide into oil so it’s lying flat. Swirl oil in skillet carefully so that cutlet is submerged and cook just until bottom side is golden brown, about 2 minutes. Using tongs, carefully turn and cook until golden brown on the other side, about 2 minutes. Transfer to a wire rack; season with kosher salt. Let sit 5 minutes. Repeat with remaining cutlet.

Toss scallions, peas, mint, lemon zest and juice, and olive oil in a medium bowl; season with kosher salt. Arrange cutlets on a platter and top with pea salad. Sprinkle with sea salt; serve with lemons.

This Thanksgiving dish includes juicy turkey breast, stuffing, sweet potatoes &amp; green beans all conveniently in one pan. Get the recipe at Tasting Table.

How to Make a Quick & Easy Thanksgiving Meal in One Pan

For the Stuffing:

(1 loaf) sourdough bread, cut into 1-inch cubes

chicken stock

almonds

parsley

sage

eggs, lightly beaten

carrot,

celery stalk, finely chopped

½ yellow onion, finely chopped

Granny Smith apple,

For the Turkey:

unsalted butter, melted

thyme leaves

turkey breast, skin on

salt and black pepper,

For the Sweet Potatoes:

brown butter

dark brown sugar

For the Green Beans:

green beans,

This Sheet Pan Thanksgiving Dinner Is Pure Genius

Switch up your burger game with this recipe for a lamb burger topped with herbed yogurt and pickled onions.

I Love You, Lamb

For the Herbed Yogurt:

whole Greek yogurt

cilantro

mint

oregano

Kosher salt,

For the Lamb Burgers:

sherry vinegar

red onion, very thinly sliced

lamb

cumin

hamburger buns, split

Lamb Burger with Herbed Yogurt and Pickled Onions

Why use a bunch of pots and pans when fennel, orzo, and chicken can be cooked in one?

One-Skillet Chicken With Buttery Orzo

Kosher salt, freshly ground pepper

chicken

unsalted butter, divided

fennel bulb, chopped, plus fronds, chopped

leek, white and pale green parts only, chopped

orzo

low-sodium chicken broth, divided

One-Skillet Chicken with Buttery Orzo

Preheat oven to 400°. Rain salt and then some pepper all over chicken. Heat 2 Tbsp. butter in a medium cast-iron skillet over medium-high. Nestle chicken, skin side down, in skillet in a single layer with no gaps (if you can’t quite fit them all, wait until chicken shrinks slightly, then puzzle in the remaining pieces). Cook until meat is opaque around the edges and skin is deep golden brown, 6–8 minutes. Turn chicken skin side up and transfer skillet to oven; bake, uncovered, until chicken is cooked through, 10–15 minutes. Transfer chicken to a plate.

Set same skillet over medium; combine fennel bulb and leek in skillet and sprinkle in some salt and pepper. Cook, tossing occasionally, until leek is looking golden around the edges, about 5 minutes. Add orzo and cook until pasta is darkened (it will take on a brown hue) to a nice nutty brown in spots and toasty smelling, about 3 minutes. Pour in wine and cook, stirring, until liquid is evaporated, about 1 minute. Add broth ½ cup at a time, stirring constantly and letting broth absorb before adding more, until orzo is tender and broth is mostly absorbed but pan is not dry, 10–15 minutes.

Remove skillet from heat, Taste and add more salt and pepper to your liking; mix in lemon juice and remaining 1 Tbsp. butter, then chopped fennel fronds. Pile chicken on top and finish with lemon zest.

Everyone questioned why the world needed another veggie burger recipe until they saw how easy and Monday-nightable this one is. You can even make the patties four days ahead to cut down on your day-of prep time.

Top 40 lemon zest recipes from across the web

The most viewed lemon zest recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hashed Brussels Sprouts With Lemon

Lemon Sheet Cake With Buttercream F...

G&#xE2;teau Basque Cake Recipe

Japanese Cheesecake

Clam Toasts with Pancetta

Roasted Brussels Sprouts

Cherry Biscuit Cobbler

Chicken Saltimbocca with Pea Salad

How to Make a Quick & Easy Thanksgi...

I Love You, Lamb

One-Skillet Chicken With Buttery Or...

Lentil Burgers

Creamy Shrimp On Crackers

Homemade Lemon Pepper Seasoning

Spring Minestrone

Lemon Meltaways

Pasta with Sausage and Arugula

New York-Style Instant Pot Cheeseca...

Sticky Barbecue Chicken

Crunchy Chickpeas With Aleppo Peppe...

Caramelized Leek and Fava Bean Toas...

Marion Cunningham’s Lemon Pancakes

Seared Chicken Breasts with Lemon H...

Ginger-Citrus Cookies

Smashed Chickpeas on Toast with Har...

Toss and bake baklava chicken wings

Coconut-Lemon Crepe Cake

Texas-Style Blueberry Cobbler

Zucchini-Lentil Fritters

Sous-Vide Rib Eye Steak

Lemon Velvet Cake + Lemon Cream Che...

Strawberry Snacking Cake

Sugar Snap Pea Salad

Spanakopita Pie

Bucatini with Swiss Chard and Garli...

Quick stuffed Romano peppers

Creamy cauliflower and blue cheese ...

Smashed Green Beans With Lemony Sum...

Skillet Turkey Meatballs with Lemon...

Iced Lemon Loaf Recipe

The most viewed lemon zest recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Gâteau Basque Cake Recipe