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 ...

Discover the vibrant flavors of Morocco with this easy preserved lemons recipe. Enhance your dishes with the zesty brightness of these tangy treats, perfect for adding depth to salads, tagines, and ...

Our editors independently select these products. Making a purchase through our links may earn Well+Good a commission When life hands you lemons—to put a twist on the old adage—make preserved lemons.

They add complex, mellow tartness and flavor that ordinary lemons can't match. When we refer to preserved lemons, we generally mean the sour citrus packed in granular salt, a condiment most often ...

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 ...

In Moroccan and the Middle Eastern cooking, the lemon is treated much differently than here in the U.S. And it’s a difference I love. While Americans tend to focus on the zest and the juice of the ...

Right about this time the store shelves are being emptied of canning jars and pectin as home canners squirrel away the best of the harvest season. Quietly overlooked is something no less deserving of ...

Lemons, lemon juice, salt (sometimes spices) and water combined in a well-sealed jar can create the intense, almost pickled taste of preserved lemons, used often in Mediterranean cooking. The cured ...

Preserved lemons, also known as hamad muraqqad, are available at Mediterranean specialty markets (including Lebanese Taverna Market, 4400 Old Dominion Dr., Arlington; 703-276-8681) and at the olive ...