Today together with our friend Simona we are preparing a traditional Moroccan recipe: Preserve Lemons that we will then use ...

In her stunning new cookbook, Australian food writer and stylist Donna Hay introduces this dish: “Robust kale needs a strong flavor to complement it, which is why the salty tang of preserved lemon is ...

Renee Erickson, author of "A Boat, a Whale & a Walrus," keeps a jar of preserved lemons on hand to use in potato salad and chicken recipes. She recommends using fresh bay leaves and continuing to add ...

1. Scrub lemons using warm water. (Do not use overrripe lemons.) Bring a pot of water to a boil, add lemons and simmer 10 minutes. Drain. Cut off stem ends. Using a sharp knife, score just the skin ...

If Cezanne had lived not in France but in Southern California, his still lifes would have overflowed with Meyer lemons. Plump, smooth-skinned, colored an unmistakable dark yellow -- canary yellow, the ...

The dreamiest linguine in New York City lives at Rosemary’s in the West Village. It used to be the only thing I’d order off the menu if I happened to be in the area. But after many days and nights ...

Preserved lemons take about a month to ferment, so starting the lemons now will allow you to have these beautiful, zesty, salty treats as part of your Sukkot meal. This recipe was very freely adapted ...

Preserved lemons are easy enough to do -- all you need are lemons and salt. Regular table salt or rock salt can be used; she finds rock salt better as it dissolves slowly and the texture helps to ...