Name: Candied Orange and Lemon Zest
Yield: Makes 1/2 cup each zest
Ingredients: 2 navel oranges; 4 lemons; 1/2 cup sugar; 1/2 cup water

Recipe information

Ingredients

2 navel oranges

4 lemons

1/2 cup sugar

1/2 cup water

Step 1
Remove zest from oranges and lemons with a vegetable peeler in long 1/2-inch-wide pieces and cut pieces lengthwise into julienne strips, reserving orange and lemon zests separately.
Step 2
In a small saucepan cover orange zest with water and bring to a boil. Simmer zest 5 minutes and drain in a sieve, discarding liquid. Repeat procedure with orange zest 2 more times. In pan bring orange zest, 1/4 cup sugar, and 1/4 cup water to a boil over moderate heat and simmer until liquid is reduced to a thick syrup. Cool orange zest in syrup. Make candied lemon zest in same manner. Zests may be made 1 week ahead and chilled in an airtight container.

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.

With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.

Baking meatballs and green beans on two sides of the same sheet pan streamlines the cooking process for this saucy, savory dinner.

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

A garlicky pistachio topping takes this sunny summer pasta from good to great.