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 ...

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 ...

Most of us are probably well-versed in how citrus can elevate a dish. From an orange chicken stir-fry to a simple squeeze of lime on a beef street taco, a little can go a long way in transforming a ...

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 ...

Preserved lemon is an essential ingredient for capturing a taste of Morocco. Not long ago, you had to make it, a time-consuming process of curing whole lemons in salt. Then whole, salted lemons became ...

If you happen to have some Meyer lemons, Marcelle suggests you give this a try. Most any kind of lemons can be used. Just be sure they are fresh and unblemished. Rinse the lemons in cool water and pat ...

Preserved lemon is a condiment made from lemons that have been cured in salt, sometimes with the addition of spices or extra flavorings. The process of making preserved lemons calls for slicing the ...

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 ...