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. Savory and bright, the salted citrus brings an ...

Preserved lemons are now a more common sight in supermarkets and delicatessens and add genuine depth to a dish. If you can't find preserved lemons, substitute with fresh lemons. When using ...

When this idea of a dish became reality, it unlocked a new flavor profile I hadn’t encountered in my own cooking — all thanks to the preserved lemon. I have added a log to the fire of my ...

Add oil, preserved lemon, lemon juice ... Add gnocchi, breaking up any clumps. Cook, stirring often and adjusting heat if gnocchi start to brown too fast, until golden brown all over, 8-12 ...

Amira Arasteh dives into the magic of tagine. In Casablanca, this culinary staple is reimagined with a cosmopolitan edge – ...

Rub fish all over with 2 tablespoons olive oil, minced preserved lemon rind ... lay remaining halved lemons, cut-side down, onto hot grill and cook until blackened, about 2 minutes.

Cavatelli with roasted artichokes and preserved lemon is one of the many recipes in Anything’s Pastable that calls for five ingredients or fewer (not including pasta or staples).

Preserved lemons are now a more common sight in supermarkets and delicatessens and add genuine depth to a dish. If you can't find preserved lemons, substitute with fresh lemons. When using ...