I used to cook a lot with orange zest, it’s a great way to pop that orange flavor in everything from sauces to dessert toppings. Lately, though, I’ve been peeling my oranges and toasting the skin on my wood-fired kitchen cooking range. As they dry out a roasted orange scent fills the kitchen. When totally dry, even a little charred, I crumble them, even sometimes pulverizing them in a spice grinder. The result is a full flavored addition to marinades, dry rubs, dressings – even desserts – you name it. It adds much more depth of flavor than the one-note zest ever could!