The mixture can be kept for over a month, just use a clean spoon every time you take some out of the container - Bobby Doherty Lemon juice is not used often in Chinese cuisine, but preserving lemon ...

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 ...

This is the most time-consuming of these “easy pieces”, and is designed to be served to friends (it’s a little more special). Use a pan of roasted vegetables, instead of aubergines alone, if you ...

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 ...

A recent conversation with Bobby Flay reminded me that you can always find new sources of inspiration if you seek them out. Despite my years in this field, there is still so much about food and ...

Looking to punch up your boring sautéed greens with something simple? Add some preserved lemons to kick the dish up a few notches. Your taste buds will enjoy!

Salted and aged, the fruit develops mellow yet intensely lemony flavor, with none of the nose-tickling bright, high notes of the fresh version.... On many occasions in my longtime relationship with ...

A jar of preserved lemons used in cooking dishes. 1. If you wish to soften the peel, soak the lemons in lukewarm water for 3 days, changing the water daily. 2. Quarter the lemons from the top to ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

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 lemons are lemons (usually whole, split, or quartered) packed in salt and brined in their own or additional lemon juice—essentially, they’re pickled lemons. Especially common in Middle ...