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

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 ...

They add complex, mellow tartness and flavor that ordinary lemons can't match. When we refer to preserved lemons, we generally mean the sour citrus packed in granular salt, a condiment most often ...

Lisa K. Barclay of Charleston passed along the recipe for preserved lemons from Jeff Smith's "The Frugal Gourmet on Our Immigrant Ancestors" cookbook. "I have made this several times. The lemons keep ...

In Moroccan and the Middle Eastern cooking, the lemon is treated much differently than here in the U.S. And it’s a difference I love. While Americans tend to focus on the zest and the juice of the ...

They add a complex, mellow flavor that ordinary lemons can't match. Keeping a jar of preserved lemons in your pantry is like owning a valid culinary passport. Crack the lid, scoop out a segment, and ...

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 ...

This recipe is noisy and fun, but watch the splatters. When the raw green beans hit the hot oil, they spit and sputter and soon become slightly caramelized and brown on the outside; during the cooking ...

Lemons, lemon juice, salt (sometimes spices) and water combined in a well-sealed jar can create the intense, almost pickled taste of preserved lemons, used often in Mediterranean cooking. The cured ...