Name: Citrus-Peel Powder
Yield: Makes 1/4 cup
Ingredients: Peels from 2 pounds mixed citrus; Spice mill

Citrus-Peel PowderJarren Vink, food styling by Alison Attenborough

Add this to baked goods like biscuits or use it to rim a cocktail glass.

Recipe notes

See Related Recipes and Cooking Tips

Zest Every Single Citrus in Your Kitchen
Stop throwing away flavor! Make your lemons do double duty by zesting them before you juice.

Turn humble onions into this thrifty yet luxe pasta dinner.

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

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Yes, brownies can—and should—be made with white chocolate.

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

The silky French vanilla sauce that goes with everything.

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.