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 ...

Luckily, preserved lemons are incredibly easy to make; no canning skills or special equipment are required. Plus, you only ...

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 ...

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 ...

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 ...

Join Zaynab Issa as she makes a simple preserved-lemon tea cake in the Bon Appétit Test Kitchen, a recipe that put her on the path to joining the BA staff. I'm an Associate Food Editor here at Bon ...

Fragrant, strongly flavoured preserved lemons are well worth the wait. You can use a tiny bit each time stirred through mashed potato to serve with fish, mixed into rice for prawn curry, or in a ...

A traditional dish of Morocco, tagine is both the vessel and the dish created in it. The conical top of a tagine creates a self-basting environment, so the moisture will constantly circulate and ...