They're a serious upgrade for the springy treat.

Preserved lemons take about a month to ferment, so starting the lemons now will allow you to have these beautiful, zesty, salty treats as part of your Sukkot meal. This recipe was very freely adapted ...

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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 ...

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 ...

Shrimp cooked in a buttery, lemony sauce is nothing new, but that doesn’t mean there aren’t ways to give it a twist. One way that I shake up shrimp scampi, a weeknight dinner favorite in my house, is ...

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 ...

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 ...

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 ...

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 ...