Recipes for preserved lemons seem to be the darling for cooking schools — at least recently. First up, I went to a Provençal brunch held in a private home for the Cheyenne Mountain Newcomers Club in ...

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 ...

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

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 ...

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 ...

One of our favorite chefs here at New Day, Samantha Ferraro from The Little Ferraro Kitchen, is back with us in studio for the first time since 2019! She shared a recipe with us for preserved 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 ...

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 ...

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 ...

Bright and briny, these preserved lemons make a flavorful addition to cooked grains, roasted chicken, stew or soups. You can also muddle or puree some of the lemon to add brightness to a gin-and-tonic ...