zest

This 24-hour method will transform uncooked salmon into a side of firm, silky fish. Buy the best you can afford.

Citrus-Cured Salmon

kosher salt (1 cup Diamond Crystal or ½ cup Morton)

sugar

⅓ cup (packed) light brown sugar

black peppercorns

coriander seeds

fennel seeds

red pepper flakes

salmon

lemon zest

lime zest

orange zest

Bon Appétit

Combine salt, granulated sugar, brown sugar, peppercorns, coriander seeds, fennel seeds, and red pepper flakes in a medium bowl. Spread half of curing mix in the center of a foil-lined rimmed baking sheet roughly the same size as the fish. Place fish, skin side down, on curing mixture. Spread lemon zest, lime zest, and orange zest evenly over fish; cover with remaining curing mixture. Bring edges of foil up and over salmon and crimp to enclose. Place another baking sheet on top of salmon and weigh down with several large cans or a heavy pot. Chill, unwrapping and flipping fish halfway through, 24 hours.

Rinse fish and pat dry; place, skin side down, on a cutting board. Using your longest, sharpest knife and wiping down blade with a moist towel between slices, cut on a diagonal ⅛"–¼" thick, leaving skin behind.

Do Ahead: Salmon can be cured 3 days ahead. Cover tightly and chill.

Spatchcocking is the secret to making the best turkey you've ever had–in half the time.

Spatchcocked Turkey with Anise and Orange

aniseed

salt

orange zest, plus 4 wide strips orange zest

dark brown sugar

thyme

black pepper

12–14-lb. turkey (neck, giblets, and backbone removed and reserved)

onions,

peeled,

celery

garlic,

olive oil

Most butchers will remove the backbone for you. Lots of guests? Roast two 12–14-pounders; spatchcocking anything larger will be harder and takes longer. Learn how to spatchcock in this video.

Toast aniseed in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 3 minutes. Let cool; finely grind in a spice mill or a mortar and pestle. (Alternatively, chop with a knife.)

Finely chop salt, grated zest, sugar, chopped rosemary, thyme leaves, pepper, and 4 tsp. aniseed in a food processor.

Place turkey, skin side down, on a cutting board. Use a knife to score down long oblong bone in the center of breast. Turn skin side up and press down on breastbone to flatten. You should hear a crack and feel the bones give way. Rub all over with salt mixture; place turkey, skin side up, on a wire rack set inside a rimmed baking sheet and chill, uncovered, 6–18 hours.

Preheat oven to 450°. Arrange onions, carrots, celery, garlic, and thyme and rosemary sprigs in a roasting pan. Rinse turkey, pat dry, and place, skin side up, on top of vegetables; let sit at room temperature 30 minutes.

Meanwhile, heat oil, orange zest strips, and remaining aniseed in a small saucepan until oil is sizzling, about 2 minutes; let cool slightly.

Brush turkey with oil, add ½ cup water to pan, and roast turkey 30 minutes. Reduce oven temperature to 350° and continue to roast, brushing with oil every 20 minutes, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of thigh registers 165°, about 1 hour longer. Transfer to a platter; tent with foil and let rest at least 30 minutes before carving.

Because it calls for frozen fruit, one bowl for mixing, and minimum kitchen equipment, this cake recipe is a breeze for bakers of all levels. 

Easy One-Bowl Upside-Down Cake

½ cup (1 stick) unsalted butter

lemon

sweet cherries

all-purpose flour

baking powder

baking soda

eggs, room temperature

sour cream

Because it calls for frozen fruit, one bowl for mixing, and minimum kitchen equipment, this cake is a breeze for bakers of all levels. But you do need a cake pan with high sides; otherwise, it’ll overflow.

Arrange a rack in center of oven; preheat to 425°. Take this time to assemble all your ingredients and do your prep. Melt ½ cup (1 stick) butter in small bowl in a microwave or in a small saucepan over medium heat and let cool. Finely grate zest of whole lemon, then squeeze 2 Tbsp. juice; set aside.

Brush 1 Tbsp. melted butter around bottom and sides of cake pan (if you don’t have a pastry brush, use your fingertips). Line bottom of pan with a circle of parchment paper, smoothing to eliminate air bubbles between parchment and pan. Making a parchment circle is easy: just place your pan on a piece of parchment, trace the circumference with a pencil, then cut it out.
→  Don't have a cake pan? Drop everything and buy this one.

Toss cherries, 2 Tbsp. sugar, 2 Tbsp. lemon juice, and 2 Tbsp. melted butter in cake pan (fruit will clump up when it hits the melted butter, which is fine). It’ll all melt together as it bakes.
→  Wanna swap in frozen blueberries for those cherries? This brand is our favorite.

Bake cherries, gently shaking pan once halfway through, until fruit juices are thick and bubbling around sides of pan, 40–50 minutes. Let cool. Reduce oven temperature to 350°.

Whisk 2 cups flour, 2 tsp. baking powder, ½ tsp. salt, ¼ tsp. baking soda, and 1 cup sugar in a large bowl.

Make a well in the center of dry ingredients. Beat 3 eggs to blend and pour into center of well along with 1 cup sour cream, 2 tsp. lemon zest, and remaining 5 Tbsp. melted butter (it’s okay if butter has re-solidified; go ahead and scrape it in there).

Starting in the center, whisk to blend egg mixture, then make larger circles outward to incorporate dry ingredients. Whisk several more times until batter is smooth.

Carefully dollop large spoonfuls of batter over fruit (it’s okay if pan is still warm and some fruit juices pool around batter); gently smooth surface.

Bake cake until top is golden brown and a tester or toothpick inserted into the center comes out clean, 45–55 minutes.

Let cake cool in pan 10 minutes, then use a paring knife to loosen cake from edge of pan.

Place a wire rack over pan, then swiftly invert rack and pan; cake should release from pan on its own. Lift cake pan off cake, peel off parchment, and marvel at your creation. If some of the cherries cling to the parchment, tuck them back into place. Let cake cool completely.

Whisk remaining 1 cup sour cream with 1–2 Tbsp. sugar in a large bowl. Dollop on each slice before serving.

Blackberry meringue pie

digestive biscuits

(45 grams) desiccated coconut

unsalted butter, melted

fresh or frozen blackberries

tbs arrowroot

(275 grams) caster sugar

eggwhites

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This homemade cheese will add interesting flavour-filled twist to your more traditional cheese board. You can refrigerate it in an airtight container for up to 5 days.

Orange-scented yoghurt cheese

thick greek-style yoghurt

tsp orange

tbs honey

tsp vanilla extract

Lamb Souvlaki

lbs trimmed Lamb Loin,

Marinade

yoghurt (250 milliliters)

mint (60 milliliters)

garlic, minced (30 milliliters)

lime

olive oil (45 milliliters)

pepper olive oil

Salt and pepper

skewers

Aluminum foil

Tzatziki

Greek yoghurt (250 ml)

garlic

fresh mint chopped fine (45 ml)

Combine marinade ingredients in a bowl and mix well. Place cubed lamb in a sealable plastic bag. Pour marinade over lamb. Seal bag and refrigerate for 6 hours or overnight.

Wipe off marinade and thread lamb cubes evenly on to 6 soaked bamboo skewers. Season the lamb with salt and pepper and brush with olive oil.

Oil grill, and place a piece of aluminum foil 4 inches (10cm) by 10 inches (25 cm) in the centre of grill.

Place lamb directly on grill with wooden ends of skewers over aluminum foil (this is done to prevent the burning of the skewer) For medium rare lamb grill for 3 minutes per side for a total of 6 minutes cooking time, or until desired doneness. Remove the lamb from the grill and loosely cover with aluminum foil. Let meat rest for 5 minutes before serving.

Seed cucumber with a melon baler or spoon. Grate the cucumber with a cheese grater and squeeze out any juice with the palms of your hands. Discard liquid. Grate or chop the garlic.

Mix all ingredients in a bowl. Cover and let sit for 20 minutes.

Comforting but different, this zesty lasagne is sure to impress and intrigue.

Gluten-free zesty chicken and broccolini lasagne

broccolini

chicken mince

eschalot, finely chopped

garlic cloves, finely chopped

oregano, leaves picked, 1/2 finely chopped

red chilli, seeds removed, finely chopped

(80 milliliters) extra virgin olive oil

(500 milliliters) Massel Chicken Style Liquid Stock

(70 grams) tahini

can chickpeas, rinsed, drained

firm ricotta

(125 milliliters) milk

(50 grams) finely grated parmesan

gluten-free dried lasagne sheets

tsp dried chilli flakes

tsp smoked paprika (pimenton)

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Have you been bamboozled by unexpected holiday company in past? Prepare these cookies in advance and bake them up in a hurry whenever needed. Straight from the fridge to the oven, Orange Cranberry Cookies are delicious and gorgeous! As an added bonus, they will help keep you looking like the baking genius you are!

Orange Cranberry Cookies

salted butter, (softened)

all purpose flour

cranberries

In a mixing bowl, use a hand-held mixer to beat together the butter and sugar. Beat for 3 minutes or until the mixture is light and fluffy.

Next, add the flour. If you used unsalted butter, add 1/4 teaspoon of salt now too. With your beater on a low setting, beat the dry ingredients into the butter and sugar mixture until well combined.

Finally, add in the orange zest and chopped cranberries. Use a wooden spoon to mix the zest and berries into the cookie batter.

Finally, turn the dough out onto a sheet of parchment paper. Form the dough into a long log, about 45 centimeters or 18 inches in length.

Roll the log in the parchment paper and then into plastic wrap. Refrigerate for 1 hour.

When ready to bake, preheat your oven to 350 degrees F. Next, prepare a baking sheet by lining it with a silicone liner or with parchment paper and set it aside.

Remove the plastic wrap and parchment paper from the cookie log. Using a sharp knife, cut the log into one centimeter or 3/8 inch slices.

Lay the slices onto the prepared baking sheet about an inch apart. Bake for 10-12 minutes or until the bottom edge of the cookies have browned. Remove from oven and allow cookies to cool on baking sheet for 5 minutes. Remove and transfer cookies to a wire cooling rack to finish cooling.

This classic lemon bundt cake recipe is perfect for any occasion: a bridal shower, summer BBQ, or even a treat for your family on a casual night in. The lemon glaze makes this cake perfectly moist. Top it with icing and zest and enjoy this beautiful and delicious treat. 

Lemon Bundt Cake Recipe by Tasty

unsalted butter, 2 sticks, room temperature

lemon juice

vanilla extract

milk

nonstick cooking spray, for greasing

sugar,

lemon, zested

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Make the cake: In a medium bowl, whisk together the flour and baking powder.

In a large bowl, cream the butter, sugar, and salt with an electric hand mixer until fluffy, about 3 minutes. Add the eggs, one at a time, beating until fully incorporated before adding the next. Add the lemon zest, lemon juice, and vanilla and beat to combine.

Add half the flour and beat to combine, then beat in the milk, then add the rest of the flour and beat just until incorporated. Scrape down the sides of the bowl with a rubber spatula and make sure any floury spots are incorporated.

Grease a 10-inch (25-cm) bundt pan with nonstick spray. Spoon the batter into the pan and smooth the top. Gently tap the pan against the counter to release any air bubbles.

Bake the cake for 50 minutes, until a toothpick inserted in the center comes out clean.

While the cake is baking, make the lemon glaze: In a small microwave-safe bowl, combine the sugar and lemon juice. Microwave for 1 minute, stirring halfway through, until the sugar is completely dissolved. Set aside.

Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and whisk until smooth.

After the cake is done baking, let cool in the pan for 10 minutes, then invert onto a wire rack set over a baking sheet and remove the bundt pan. Use a knife to loosen the cake around the edges, if needed.

Use a skewer or fork to poke holes all over the top and sides of the cake. Brush the cake with the lemon glaze. If the glaze drips off, let the cake cool for a few more minutes, then continue brushing on the glaze. Let cool completely, at least 1 hour.

Pour the icing over the top of the cake, letting it drip down the sides. Grate lemon zest over the icing. Let the glaze dry completely, about 30 minutes.

Transfer the cake to a serving platter, slice, and serve.

https://vid.tasty.co/output/117197/landscape_480/1543445513

"We have evoked the flavour of the Mediterranean with this olive oil and orange pairing for a super-moist, rich cake" - Phoebe Wood.

Orange, olive oil and dessert wine upside-down cake

unsalted butter, chopped,

(160 grams) firmly packed brown sugar

(90 grams) golden syrup

oranges

caster sugar

eggs

(375 grams) plain flour

tsp bicarbonate of soda

(250 milliliters) sweet dessert wine

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Go totally tropical with a zingy lime cheesecake paked with a topping of pineapple and passionfruit.

Top 19 zest recipes from across the web

The most viewed zest recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Citrus-Cured Salmon

Spatchcocked Turkey with Anise and ...

Easy One-Bowl Upside-Down Cake

Blackberry meringue pie

Orange-scented yoghurt cheese

Lamb Souvlaki

Gluten-free zesty chicken and brocc...

Orange Cranberry Cookies

Lemon Bundt Cake Recipe by Tasty

Orange, olive oil and dessert wine ...

Baked lime cheesecake

Mixed Seafood Burger with Horseradi...

German Cookies

Orange Chocolate Chip Cookies

Lemon Cream Cheese Bread

Italian Lemon Drop Cookies

Orange and Olive Oil Cake

Sherbet, Lime

Lemon and lime syrup cakes

Top 19 zest recipes from across the web

The most viewed zest recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Citrus-Cured Salmon

Spatchcocked Turkey with Anise and ...

Easy One-Bowl Upside-Down Cake

Blackberry meringue pie

Orange-scented yoghurt cheese

Lamb Souvlaki

Gluten-free zesty chicken and brocc...

Orange Cranberry Cookies

Lemon Bundt Cake Recipe by Tasty

Orange, olive oil and dessert wine ...

Baked lime cheesecake

Mixed Seafood Burger with Horseradi...

German Cookies

Orange Chocolate Chip Cookies

Lemon Cream Cheese Bread

Italian Lemon Drop Cookies

Orange and Olive Oil Cake

Sherbet, Lime

Lemon and lime syrup cakes

The most viewed zest recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine