18 Zesty Blood Orange Recipes with Citrusy Twists

Winter’s most vibrant citrus is here to brighten your kitchen! Blood oranges, with their ruby-hued flesh and tangy-sweet flavor, are the star of these 18 zesty recipes—from refreshing salads to decadent desserts. Whether you’re craving a quick weeknight dinner or a showstopping dessert, these citrusy twists will add a pop of color and flavor to your table. Ready to get inspired? Let’s dive in!

Blood Orange Glazed Salmon

This vibrant salmon dish balances sweet, tangy, and savory flavors with a glossy citrus glaze that’s sure to impress—yet it comes together in under 30 minutes.

Ingredients:

• 4 (6-oz) salmon fillets, skin-on or skinless
• 1/2 cup fresh blood orange juice (from about 2 medium oranges)
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tsp grated fresh ginger
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp chopped fresh parsley (for garnish)
• Thin blood orange slices (optional, for serving)

Instructions:

1. Preheat oven to 400°F. In a small saucepan, whisk together blood orange juice, honey, soy sauce, ginger, garlic powder, and black pepper. Simmer over medium heat for 8–10 minutes, stirring occasionally, until reduced to a syrupy glaze (about 1/4 cup).
2. Heat olive oil in a large ovenproof skillet over medium-high. Pat salmon dry, then sear for 2–3 minutes per side until lightly browned.
3. Brush half the glaze over salmon, then transfer skillet to oven. Bake for 5–7 minutes, until salmon flakes easily with a fork.
4. Drizzle with remaining glaze, garnish with parsley and orange slices, and serve immediately.

The glaze caramelizes slightly in the oven, creating a sticky-sweet crust that contrasts beautifully with the tender salmon.

Tip: For extra citrusy flavor, zest one blood orange into the glaze before reducing.

Blood Orange and Avocado Salad

Bright, citrusy, and creamy all at once—this vibrant salad is a showstopper that comes together in minutes.

Ingredients:

• 2 blood oranges, peeled and sliced into rounds
• 1 ripe avocado, sliced
• 1/4 cup thinly sliced red onion
• 2 cups baby arugula
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper
• 1 tbsp chopped pistachios (optional, for crunch)

Instructions:

1. Arrange the arugula on a serving platter. Top with blood orange rounds, avocado slices, and red onion.
2. In a small bowl, whisk together the olive oil, honey, salt, and pepper. Drizzle evenly over the salad.
3. Sprinkle with pistachios (if using) and serve immediately.

The contrast of tangy oranges, buttery avocado, and peppery arugula makes every bite exciting—perfect for impressing guests without fuss.

Tip: For the neatest slices, chill the oranges and avocado for 10 minutes before cutting.

Blood Orange Marmalade

Bright, tangy, and just sweet enough, this blood orange marmalade is a vibrant way to preserve winter citrus—perfect for slathering on toast or gifting in pretty jars.

Ingredients

• 4 large blood oranges (about 2 lbs), thinly sliced, seeds removed
• 1 lemon, thinly sliced, seeds removed
• 4 cups granulated sugar
• 3 cups water
• 1/2 tsp salt

Instructions

1. In a large pot, combine the sliced blood oranges, lemon, water, and 1/2 tsp salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 45 minutes, stirring occasionally, until the fruit is very soft.
2. Stir in 4 cups sugar until dissolved. Increase heat to medium and cook for another 30–40 minutes, stirring frequently, until the mixture thickens and reaches 220°F on a candy thermometer (or passes the “plate test”: a spoonful should gel when chilled).
3. Remove from heat and let cool for 5 minutes. Skim off any foam, then ladle into sterilized jars, leaving 1/4-inch headspace. Seal and process in a water bath for 10 minutes, or store in the fridge for up to 3 weeks.

The ruby-red hue and subtle bitterness from the citrus peels make this marmalade stand out—it’s like sunshine in a jar!

Tip: For smoother marmalade, pulse the cooked fruit briefly with an immersion blender before adding sugar.

Blood Orange Sorbet

Bright, tangy, and refreshing—this blood orange sorbet is like sunshine in a bowl, perfect for a light dessert or palate cleanser.

Ingredients:

• 2 cups freshly squeezed blood orange juice (about 8–10 medium oranges)
• 3/4 cup granulated sugar
• 1/2 cup water
• 1 tbsp lemon juice
• Pinch of salt

Instructions:

1. In a small saucepan over medium heat, combine 3/4 cup granulated sugar, 1/2 cup water, and a pinch of salt. Stir until the sugar dissolves completely, about 3–4 minutes. Remove from heat and let cool slightly.
2. Whisk in 2 cups blood orange juice and 1 tbsp lemon juice until smooth. Strain the mixture through a fine-mesh sieve to remove any pulp.
3. Pour into a shallow dish or loaf pan, cover, and freeze for 4 hours. Every hour, scrape and stir with a fork to break up ice crystals for a fluffy texture.
4. Once fully frozen (about 4–5 hours total), scoop into bowls or glasses. For extra flair, garnish with thin blood orange slices or mint.

The vibrant color and bold citrus flavor make this sorbet a showstopper—no fancy ice cream maker required!

Tip: For a deeper flavor, add 1 tsp of orange zest to the syrup while it simmers.

Blood Orange and Beetroot Carpaccio

This vibrant, no-cook dish is a showstopper—thin slices of earthy beets and zesty blood oranges mingle with a bright citrus dressing for a refreshing appetizer or light lunch.

Ingredients:

• 2 medium red beets (about 1 lb), peeled and very thinly sliced
• 2 blood oranges, peeled and very thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp honey
• 1/4 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper
• 1/4 cup crumbled goat cheese
• 2 tbsp chopped fresh mint

Instructions:

1. Arrange the beet slices in a single layer on a large platter, slightly overlapping. Top with blood orange slices, alternating colors for contrast.
2. In a small bowl, whisk together 2 tbsp extra-virgin olive oil, 1 tbsp lemon juice, and 1 tsp honey until smooth. Drizzle evenly over the arranged slices.
3. Sprinkle with 1/4 tsp flaky sea salt and 1/4 tsp black pepper. Let sit for 10 minutes to allow flavors to meld.
4. Scatter 1/4 cup crumbled goat cheese and 2 tbsp chopped mint over the top just before serving.

The magic here is in the textures—silky citrus, crisp beets, and creamy cheese—plus that stunning jewel-toned presentation. It’s a dish that tastes as good as it looks!

Tip: Use a mandoline for paper-thin beet slices (carefully!), or buy pre-cooked beets to save time.

Blood Orange Margarita

This vibrant margarita swaps classic lime for sweet-tart blood orange, adding a stunning color and a citrusy twist to your happy hour.

Ingredients:

• 1/4 cup blood orange juice (freshly squeezed, about 2 medium oranges)
• 2 oz silver tequila
• 1 oz Cointreau or triple sec
• 1 oz fresh lime juice
• 1 tsp agave syrup (or simple syrup)
• Ice, for shaking and serving
• Coarse salt or sugar, for rimming (optional)
• Blood orange slice or lime wedge, for garnish

Instructions:

1. Rim the glass (optional): Rub a lime wedge around the rim of a margarita or rocks glass. Dip the rim into coarse salt or sugar to coat.
2. Shake: In a cocktail shaker, combine the blood orange juice, tequila, Cointreau, lime juice, and agave syrup. Fill with ice and shake vigorously for 15–20 seconds until frosty.
3. Strain and serve: Fill the prepared glass with fresh ice. Strain the margarita into the glass and garnish with a blood orange slice or lime wedge.

The deep red hue and floral-citrus notes make this margarita feel like a special occasion in a glass—perfect for impressing guests or treating yourself.

Tip: For a smoother drink, double-strain the margarita through a fine-mesh sieve to remove any pulp.

Blood Orange Upside-Down Cake

This stunning cake turns classic pineapple upside-down cake on its head with vibrant blood oranges and a caramelized topping that’s as pretty as it is delicious.

Ingredients:

• 3 medium blood oranges, thinly sliced (seeds removed)
• 1/2 cup (1 stick) unsalted butter, divided
• 3/4 cup packed light brown sugar
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk

Instructions:

1. Prep the pan: Preheat oven to 350°F. Melt 1/4 cup (1/2 stick) butter in a 9-inch round cake pan over low heat. Remove from heat and sprinkle evenly with 3/4 cup brown sugar. Arrange blood orange slices in a single layer over the sugar.
2. Make the batter: Whisk together 1 1/2 cups flour, 1 1/2 tsp baking powder, and 1/4 tsp salt. In a separate bowl, beat remaining 1/4 cup butter with 3/4 cup granulated sugar until fluffy. Add eggs one at a time, then 1 tsp vanilla. Alternate mixing in dry ingredients and 1/2 cup milk until just combined.
3. Bake: Pour batter over oranges and smooth the top. Bake for 35–40 minutes until a toothpick comes out clean. Cool 10 minutes in the pan, then invert onto a plate.

The magic here? Blood oranges caramelize into a glossy, bittersweet topping that balances the tender vanilla cake beneath. Serve slightly warm for maximum gooey goodness.

Tip: For cleaner slices, chill the cake 20 minutes before flipping—the caramel sets firmer!

Blood Orange and Ginger Chicken

This vibrant dish balances sweet-tart blood oranges with spicy ginger for a chicken recipe that’s as colorful as it is flavorful.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 1/3 cup honey
• 1/4 cup fresh blood orange juice (from about 2 medium oranges)
• 2 tbsp soy sauce
• 1 tbsp grated fresh ginger
• 2 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 blood orange, thinly sliced (for garnish)
• 1 tbsp chopped fresh cilantro (optional)

Instructions

1. Preheat oven to 375°F. In a small bowl, whisk together 1/4 cup olive oil, 1/3 cup honey, 1/4 cup blood orange juice, 2 tbsp soy sauce, 1 tbsp ginger, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Place chicken breasts in a baking dish and pour marinade evenly over them. Arrange blood orange slices on top.
3. Bake for 25–30 minutes, basting halfway through, until chicken reaches 165°F internally and the glaze is sticky and caramelized.
4. Garnish with chopped cilantro if desired. Serve over rice or quinoa to soak up the bright sauce.

The magic here? The ginger’s warmth cuts through the citrusy glaze, creating a sauce you’ll want to drizzle on everything.

Tip: For extra charred edges, broil for the last 2–3 minutes—just watch closely to avoid burning.

Blood Orange and Fennel Salad

Bright, citrusy, and crisp—this salad is a refreshing side that turns everyday greens into something special with just a few bold ingredients.

Ingredients:

• 2 medium blood oranges, peeled and thinly sliced
• 1 small fennel bulb, thinly shaved (about 1 1/2 cups)
• 3 cups baby arugula
• 1/4 cup thinly sliced red onion
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp honey
• 1/4 tsp kosher salt
• 1/4 tsp freshly cracked black pepper
• 2 tbsp crumbled goat cheese (optional)

Instructions:

1. In a large bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until smooth.
2. Add the arugula, shaved fennel, and red onion to the bowl. Toss gently to coat everything in the dressing.
3. Arrange the blood orange slices on top of the salad, then sprinkle with goat cheese (if using).

The juicy sweetness of blood oranges balances the anise-like crunch of fennel, while the peppery arugula ties it all together—perfect for impressing guests without fuss.

Tip: For extra flair, use a vegetable peeler to shave curls of fennel right over the salad just before serving.

Blood Orange Curd Tart

This vibrant tart balances the bold tang of blood oranges with a buttery crust, making it a showstopper dessert that’s surprisingly simple to whip up.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 3 tbsp ice water
• 3/4 cup blood orange juice (about 3–4 oranges)
• 1 tbsp blood orange zest
• 3/4 cup granulated sugar
• 3 large eggs
• 1/4 cup unsalted butter, softened
• Pinch of salt

Instructions

1. Make the crust: Pulse 1 1/4 cups flour, 1/4 cup sugar, and 1/2 tsp salt in a food processor. Add cold butter; pulse until crumbs form. Drizzle in ice water until dough clumps. Press into a 9″ tart pan. Chill 30 minutes.
2. Preheat oven to 375°F. Bake crust for 20 minutes until golden. Cool completely.
3. Make the curd: Whisk blood orange juice, zest, 3/4 cup sugar, eggs, and a pinch of salt in a saucepan over medium heat. Stir constantly until thickened (8–10 minutes). Remove from heat; whisk in softened butter until smooth.
4. Pour curd into cooled crust. Chill 4 hours or until set.

The ruby-red curd contrasts beautifully with the golden crust, and the citrusy zing keeps each bite refreshing. Tip: For clean slices, dip your knife in hot water before cutting.

Blood Orange and Rosemary Roasted Chicken

This vibrant roasted chicken gets a citrusy lift from blood oranges and a woodsy aroma from fresh rosemary—perfect for brightening up a cozy weeknight dinner.

Ingredients:

• 1 whole chicken (3–4 lbs), patted dry
• 2 blood oranges, thinly sliced (plus 1/4 cup juice)
• 3 tbsp olive oil, divided
• 1 tbsp chopped fresh rosemary
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 small red onion, cut into wedges

Instructions:

1. Preheat oven to 425°F. In a small bowl, whisk together 2 tbsp olive oil, blood orange juice, rosemary, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
2. Loosen the chicken skin and rub half the mixture underneath. Brush the remaining mixture over the outside. Stuff the cavity with half the orange slices and onion wedges.
3. Toss the remaining orange slices and onion with 1 tbsp olive oil and scatter in a roasting pan. Place the chicken on top, breast-side up.
4. Roast for 50–60 minutes, basting halfway, until the internal temperature reaches 165°F and the skin is crispy. Let rest 10 minutes before carving.

The blood oranges caramelize slightly in the pan, creating a tangy-sweet glaze that pairs beautifully with the herbaceous rosemary. Tip: For extra crispiness, pat the chicken dry again right before seasoning.

Blood Orange and Pomegranate Smoothie

Bright, tangy, and packed with antioxidants, this vibrant smoothie is like sunshine in a glass—perfect for a refreshing morning boost or an afternoon pick-me-up.

Ingredients:

• 2 blood oranges, peeled and segmented (seeds removed)
• 1/2 cup pomegranate arils (plus extra for garnish)
• 1 frozen banana, sliced
• 1/2 cup plain Greek yogurt
• 1/2 cup unsweetened almond milk
• 1 tbsp honey (or maple syrup for vegan)
• 1/2 tsp vanilla extract
• Ice cubes (optional, for thickness)

Instructions:

1. Add the blood oranges, pomegranate arils, frozen banana, Greek yogurt, almond milk, honey, and vanilla extract to a blender.
2. Blend on high for 45–60 seconds until completely smooth. If too thick, add a splash more almond milk; for a frostier texture, blend in 3–4 ice cubes.
3. Pour into glasses and top with extra pomegranate arils for a burst of color and crunch.

The ruby-red hue and citrusy-sweet flavor make this smoothie feel indulgent, but it’s secretly nourishing—thanks to the fiber-rich fruit and protein-packed yogurt.

Tip: Freeze blood orange segments ahead of time for an extra-chilly smoothie without diluting the flavor.

Blood Orange and Dark Chocolate Mousse

This elegant dessert balances the bright tang of blood oranges with rich dark chocolate for a showstopping treat that’s surprisingly simple to make.

Ingredients:

• 6 oz high-quality dark chocolate (70%), finely chopped
• 3 large egg yolks
• 1/4 cup granulated sugar
• 1 cup heavy cream, chilled
• 1/4 cup fresh blood orange juice (from about 1 medium orange)
• 1 tsp blood orange zest
• Pinch of salt

Instructions:

1. Melt the dark chocolate in a heatproof bowl set over a pot of barely simmering water (double boiler), stirring until smooth. Remove from heat and let cool slightly.
2. In a separate bowl, whisk together the egg yolks, granulated sugar, and salt until pale and slightly thickened, about 2 minutes. Slowly drizzle in the blood orange juice while whisking continuously.
3. Fold the melted chocolate into the egg mixture until fully combined, then stir in the blood orange zest.
4. In another bowl, whip the heavy cream to stiff peaks. Gently fold half into the chocolate mixture to lighten it, then fold in the remaining cream until no streaks remain.
5. Divide the mousse among 4 serving glasses and chill for at least 2 hours (or up to overnight) until set.

The magic here? The citrus cuts through the chocolate’s richness without overpowering it, creating a silky mousse with just the right amount of zing.

Tip: For extra flair, top with whipped cream and a thin blood orange slice before serving.

Blood Orange and Honey Glazed Carrots

These vibrant carrots get a glossy, citrus-kissed upgrade with a sweet-tart glaze that’s as pretty as it is flavorful.

Ingredients:

• 1 lb carrots, peeled and sliced into ½-inch thick rounds
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ⅓ cup fresh blood orange juice (from about 1 large orange)
• 2 tbsp honey
• 1 tbsp unsalted butter
• 1 tsp fresh thyme leaves (optional, for garnish)

Instructions:

1. Preheat oven to 425°F. Toss carrots with olive oil, ½ tsp salt, and ¼ tsp black pepper on a rimmed baking sheet. Roast for 20 minutes, stirring halfway, until tender.
2. Meanwhile, simmer ⅓ cup blood orange juice, 2 tbsp honey, and 1 tbsp butter in a small saucepan over medium heat for 5–6 minutes, until slightly thickened.
3. Drizzle glaze over roasted carrots and toss to coat. Return to oven for 3–4 minutes until sticky and glossy.
4. Garnish with thyme leaves if using. Serve warm.

The blood orange’s floral acidity balances the honey’s richness, creating a glaze that clings perfectly to each caramelized carrot slice.

Tip: For extra zing, add ½ tsp grated orange zest to the glaze.

Blood Orange and Almond Cake

This vibrant citrus cake is moist, nutty, and just sweet enough—perfect for brightening up a winter brunch or afternoon tea.

Ingredients

• 2 medium blood oranges (about 1 cup sliced, plus extra for garnish)
• 1 cup almond flour
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1/3 cup olive oil
• 1 tsp vanilla extract
• 1 tbsp powdered sugar (for dusting)

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. Thinly slice 1 blood orange (remove seeds); set aside. Zest and juice the remaining orange (about 3 tbsp juice).
3. Whisk together almond flour, all-purpose flour, baking powder, and salt in a bowl.
4. In another bowl, beat sugar, eggs, olive oil, vanilla, blood orange zest, and juice until smooth. Fold in dry ingredients until just combined.
5. Pour batter into the pan. Arrange blood orange slices on top in a single layer. Bake for 35–40 minutes, until a toothpick comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.

The almond flour gives this cake a tender crumb, while the blood oranges add a gorgeous marbled look and subtle tartness. Tip: For extra citrus punch, drizzle slices with a little extra blood orange juice before serving.

Blood Orange and Quinoa Salad

Bright, citrusy, and packed with texture, this quinoa salad is a refreshing twist on your usual grain bowl—perfect for a light lunch or vibrant side dish.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 2 blood oranges, peeled and sliced into rounds
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh mint
• 1/4 cup sliced almonds, toasted
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
2. While quinoa cooks, toast almonds in a dry skillet over medium heat for 3–4 minutes, stirring often, until golden and fragrant. Set aside.
3. In a large bowl, whisk together olive oil, honey, salt, and black pepper. Add warm quinoa and toss to coat.
4. Gently fold in blood orange slices, feta cheese, mint, and toasted almonds. Serve immediately or chill for 30 minutes to let flavors meld.

The juicy burst of blood oranges against the nutty quinoa and creamy feta makes every bite a little celebration of flavors. Plus, it’s just as pretty as it is tasty!

Tip: For extra zing, add a pinch of red pepper flakes to the dressing.

Blood Orange and Basil Granita

This vibrant, icy treat is like sunshine in a bowl—bright citrus meets fresh herbal notes for a refreshing dessert that couldn’t be simpler to make.

Ingredients:

• 2 cups fresh blood orange juice (about 6–8 medium oranges)
• 1/3 cup granulated sugar
• 1/4 cup water
• 1/4 cup packed fresh basil leaves, finely chopped
• 1 tbsp lemon juice
• Pinch of sea salt

Instructions:

1. In a small saucepan over medium heat, combine 1/3 cup sugar and 1/4 cup water. Stir until sugar dissolves completely, about 3 minutes. Remove from heat and stir in 1/4 cup chopped basil; let steep for 10 minutes.
2. Strain the basil syrup into a shallow baking dish (like a 9×9-inch pan), pressing on the leaves to extract all flavor. Discard basil.
3. Whisk in 2 cups blood orange juice, 1 tbsp lemon juice, and a pinch of sea salt until fully combined.
4. Freeze for 1 hour, then scrape with a fork to break up ice crystals. Repeat every 30 minutes for 3–4 hours total, until fluffy and fully frozen.

The magic here? The granita’s feathery texture—like grown-up snow cones—lets the floral basil and tangy citrus shine in every bite.

Tip: For a fun twist, layer with vanilla yogurt or serve alongside shortbread cookies for contrast.

Blood Orange and Cinnamon Spiced Tea

This vibrant tea blends sweet-tart blood oranges with warm cinnamon for a cozy drink that feels like a hug in a mug.

Ingredients:

• 2 cups water
• 1 blood orange, thinly sliced (plus extra for garnish)
• 1 cinnamon stick
• 1 tbsp honey (or maple syrup for vegan)
• 1/2 tsp vanilla extract
• 1 black tea bag (or 1 tsp loose-leaf)

Instructions:

1. In a small saucepan, combine water, blood orange slices, and cinnamon stick. Bring to a gentle boil over medium heat, then reduce to a simmer for 5 minutes to infuse.
2. Remove from heat. Add the tea bag (or loose-leaf in a strainer), cover, and steep for 3 minutes. Discard the tea bag.
3. Stir in 1 tbsp honey and 1/2 tsp vanilla extract until dissolved. Strain into mugs if desired, or serve with the steeped orange slices and cinnamon stick for presentation.

The ruby-red hue and citrusy aroma make this tea as pretty as it is flavorful—perfect for slow weekend mornings. Tip: For an iced version, chill overnight and serve over crushed ice with a splash of sparkling water.

Conclusion

With so many bright and delicious ways to enjoy blood oranges, this roundup is your go-to for citrusy inspiration! Whether you’re baking, mixing, or simply savoring their vibrant flavor, there’s a recipe here for everyone. Give one (or a few!) a try, then let us know your favorite in the comments. Loved this list? Share the zesty love on Pinterest—happy cooking!