Preserved lemons are a cornerstone kitchen ingredient in many cuisines from northern Africa, across the Middle East and down into South Asia.

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 ...

Recently, when I made limoncello from the plump fruit of our little Meyer lemon tree, I had leftovers: seven perfect and precious—but naked— lemons. Their skins were soaking in vodka (see last week’s ...

In 1987, on a visit to what I call the Holy Land, I ate the best salad of my life. It was at a small outdoor restaurant in Bethlehem, Palestine, on the West Bank, at one edge of the city’s main square ...

This is a great base for a fizzy lemonade soda or to add complexity to a savory condiment, such as pesto. You can make this with limes too (see Variations). Wash the lemons well, using a soft brush if ...

Looking for something to spice up your Moroccan dishes, such as your favorite Moroccan tagine, or simply add great, zesty flavor to your signature lemon vinaigrette? Or are you tired of running across ...

They're a serious upgrade for the springy treat.

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 ...

Recipes for preserved lemons seem to be the darling for cooking schools — at least recently. First up, I went to a Provençal brunch held in a private home for the Cheyenne Mountain Newcomers Club in ...

With lemons, which are now at the height of their glory, you can create amazing things. For example, preserved lemons and limoncello liqueur. I have already told you about the vegetable garden in my ...

One of our favorite chefs here at New Day, Samantha Ferraro from The Little Ferraro Kitchen, is back with us in studio for the first time since 2019! She shared a recipe with us for preserved lemon ...