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 ...

In yesterday’s interview with Joan Nathan, the author mentioned that she collected the recipes for her book Quiches, Kugels, and Couscous: My Search for Jewish Cookin g from French folks. Here’s a ...

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 ...

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 ...

Most of us are probably well-versed in how citrus can elevate a dish. From an orange chicken stir-fry to a simple squeeze of lime on a beef street taco, a little can go a long way in transforming a ...

This light salad will balance out the heaviness of the baked tomatoes stuffed with Natchez spinach. Preserved Lemons: • 1 dozen medium lemons • 1/2 cup kosher salt • 6 cups water Score lemons with a ...

Bright and briny, these preserved lemons make a flavorful addition to cooked grains, roasted chicken, stew or soups. You can also muddle or puree some of the lemon to add brightness to a gin-and-tonic ...

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 ...

I get a kick out of cooking just about anything, but it’s been a while since I was as excited as I am about preserved lemons. Lemons are workhorses in the kitchen. People who don’t cook probably ...