There’s something magical about a Dutch baby pancake. It puffs up beautifully in the oven, turning into a golden, fluffy, ...

But note that it will continue to thicken later when it cools. Strain syrup into a bowl, leaving the zest behind. Check out ...

Bake the babàs in a static oven preheated to 340°F (170°C) for 15-20 minutes. Then take them out of the oven, let them cool, ...

Mary-Frances Heck ushers in the lemony goodness by rubbing zest into the sugar for the cake batter, then brushing the baked cake with lemon-honey syrup. To finish, she beats both lemon zest and ...

Once the zest has been poached in the syrup, you can toss it in extra sugar and/or citric acid, or leave it as it is. You will need to allow plenty of time for it to dry out. Pare the zest from ...

California Live friend of the show and celebrity chef Marisa Churchill shares her recipe for Galaktoboureko. It’s a beloved Greek dessert with a symphony of textures and flavors. This decadent treat ...

Set aside the orange and grapefruit segments. For the syrup, measure the juice and add water to make 100ml/3½fl oz. Peel a large strip of lime zest from the lime, avoiding any of the white pith.

sifted Zest of 1 lemon⅓ jar blueberry jam For the decoration500g sugarpaste or fondant, I opted for a cream colour. Few tablespoons of piping gel (or alternatively, golden syrup or maple ...

In the meantime, prepare the syrup: put the sugar, lemon zest and water in a saucepan, mix and bring to a boil. Let it boil for 5 minutes, then turn off and let it cool. Pour the warm syrup into a ...

The syrup can be made up to a week in advance and ... Once boiling, turn off the heat, whisk in the salt, orange and lemon zest and allow the half & half to cool. Place the eggs in a mixing ...