31.   Combined with crushed coriander seed, orange zest, bay leaf and garlic, they needed just a few minutes of cooking to wilt and release their juices.

32.   Combine the orange zest, juice, olive oil, vinegar and salt and pepper.

33.   Cream butter, sugars, orange zest and vanilla extract together in a large bowl until light and fluffy.

34.   Discard orange zest.

35.   Discard the orange zest.

36.   Finish filling by folding orange zest and Grand Marnier into whipped cream using a rubber spatula.

37.   Fold in reserved orange zest and half the walnuts.

38.   For Lemon Yin-Yang wafers, substitute equal amounts of lemon extract for the orange extract and lemon zest for the orange zest.

39.   Fresh basil and orange zest brighten the sweet rock shrimp, and the rich creamy pasta sauce gets a kick from vermouth and lemon juice.

40.   Fried cakes of grits and sausage, spiked with a bit of orange zest, make a nice bright brunch dish with poached or fried eggs.