Enjoy the flavors of Morocco with this chicken tagine recipe with dried apricots, chickpeas, olives, preserved lemons, and ...

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 ...

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 ...

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 ...

Preserved lemons are easy enough to do -- all you need are lemons and salt. Regular table salt or rock salt can be used; she finds rock salt better as it dissolves slowly and the texture helps to ...

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 ...

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 ...

Every Tuesday I answer a question from a Good Food listener. You can email me a question, leave one on Facebook or add one in the comments section here. This week’s came from Margot: With so many ...

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 ...