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 ...

While many recipes advise discarding the pulp, you can use the pulp. It is quite salty, so add preserved lemon pulp to a dish slowly, as you would salt, and taste as you go.

After how bad last year was, I’m ready to make up for lost time and enjoy as much of this summer as possible. ...

Preserved Lemons Make Everything Better — Here’s How to Cook With Them 6 Recipes That Use a Whole Lemon, From Blondies to Vinaigrette 30 Sweet and Savory Lemon Recipes ...

If you’re the kind of cook who’s always reaching for more lemon juice and salt to season your food, you’ll probably love preserved lemons.

Preserved lemons are pickled in salt, which makes them lose their tang and take on a distinctive flavor. They are a hallmark of Moroccan and North African cooking.

Preserved lemons are citrus that have been salted and allowed to ferment for weeks, which softens the rind, mellows the acidity, and transforms the fruit into an ingredient that is savory, sour ...

Add a spoon of preserved lemons to hummus, a slow cooker meal or use in drinks for a boost of flavor. Tip: Use seedless lemons to avoid the hassle of removing seeds. 5.0 out of 1 reviews ...

Cut each lemon into quarters from the top to within 1/2 inch of the bottom, taking care to leave the 4 pieces joined at the stem end. Sprinkle the insides of the lemon with some of the salt. Place 1 ...

With preserved lemons, first give them a rinse to remove any excess salt. That initial bite made me excited for a dish — with chicken, pasta and feta — that up until then was only an idea.