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 ...

Looking to punch up your boring sautéed greens with something simple? Add some preserved lemons to kick the dish up a few notches. Your taste buds will enjoy!

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 ...

When the London restaurant Moro opened in 1997, I remember reading that to research Muslim Mediterranean cuisine, the chef-couple -- Samuel and Samantha Clark -- spent some months traveling around ...

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 ...

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 ...

Sign up for Forwarding the News, our essential morning briefing with trusted, nonpartisan news and analysis, curated by Senior Writer Benyamin Cohen. Preserved lemons ...