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 ...

They're a serious upgrade for the springy treat.

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 ...

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 ...

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 ...

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 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 a great base for a fizzy lemonade soda or to add complexity to a savory condiment, such as pesto. You can make this with limes too (see Variations). Wash the lemons well, using a soft brush if ...

1. Scrub lemons using warm water. (Do not use overrripe lemons.) Bring a pot of water to a boil, add lemons and simmer 10 minutes. Drain. Cut off stem ends. Using a sharp knife, score just the skin ...

Add Yahoo as a preferred source to see more of our stories on Google. Our favorite recipes always contain lemon. Simply Recipes / Ciara Kehoe You know the saying: "When life gives you lemons, make ...