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 ...

Simply zest an orange as you normally would, then spread the zest out on a cookie sheet. Bake in the oven at 170 degrees for one to two hours, or until completely dry.

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.

Instructions: Lightly coat 9-by-13-inch baking dish. Microplane orange zest of one orange. Set aside. Peel and slice two oranges. Set aside. Unwrap and crumble goat cheese using sharp knife.

Using a microplane set over the bowl, finely grate the zest from both oranges into the sugar-oil mixture. Juice the oranges and measure out 1/2 cup; discard or save the excess juice for another use.

The orange peel on conventionally grown oranges almost always contains two pesticides, so it’s better to go with an organic orange for the zest in this No-Sugar-Added Cranberry Relish.