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 ...

Recently, when I made limoncello from the plump fruit of our little Meyer lemon tree, I had leftovers: seven perfect and ...

Add a dose of salty, tart umami to everything from soup to salad dressing with one of our favorite fermented ingredients. Lyudmila Mikhailovskaya / Shutterstock Trying to step up your cooking game ...

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 ...

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 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 ...

Every once in a while I like to do a dinner that's really exotic. It is times like these that I often turn to North African food. I spent some time in Morocco and particularly loved Marrakech and its ...

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 ...

Don’t you hate it when someone improves on a dish you’ve made dozens of times, and are pretty sure you’ve already perfected? One of my family’s favorite meals is a tangy lemon chicken recipe I found ...

Canned chickpeas take on an addictive texture that’s somewhere between chewy and crispy when roasted with curry-dusted cauliflower. Stacked with some cool cucumber, fresh mint, shredded purple cabbage ...

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 ...