Make these quick candied strips by peeling the zest off of two oranges in the biggest planks you can manage (they’ll shrink). You can use a sharp paring knife, but a good vegetable peeler will ...

Combining different citrus zests can give complex layers of flavor to any salad recipe you pick. A blend would include lemon ...

A uniquely sweet trio of chestnut honey, candied lemon zest, and caramelized figs tops this lemony Corsican cheesecake ...

The zest can be saved either by freezing it in a small container or by drying. To dry zest, place it in a 200-degree oven, turn off the heat and let it sit undisturbed until the zest is dry, about ...

Funny how the simplest cooking techniques-the ones that often make the biggest difference-can somehow elude us. Like peeling an orange, for instance. Now I`m not talking about removing the skin of … ...

Candied orange peel Zest of 1 orange, removed in strips with a vegetable peeler, with no pith attached ½ cup freshly squeezed orange juice 1 cup sugar 2 tbs. honey 1 vanilla bean, seeds scraped.

To peel, trim a thin slice from each end of the fruit, then set orange on one end. Cut away strips of peel from top to bottom, until all peel is removed. Moro or blood: ...

If you’re strapped for time, use a pound of baby carrots so there’s no peeling involved. Store-bought orange juice works here, ... Grate the orange to yield 2 teaspoons of zest.

Unless you plan to use the zest right away, stashing large slivers of citrus peel in your freezer is a great way to preserve their flavor until the day it's needed.

Add the honey, olive oil, lemon, orange zest, and lemon juice in a tightly sealed jar. Shake and set aside. Over a large bowl, remove the outer peel with a knife and section off the segments.