They're a serious upgrade for the springy treat.

Preserved lemons are a cornerstone kitchen ingredient in many cuisines from northern Africa, across the Middle East and down into South Asia.

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 ...

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 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 ...

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 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 ...

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 ...

Cooking salmon slowly at lower temperatures the whole piece cooks to an especially tender, moist texture. Timing becomes less crucial as well. This recipe will produce fish that is medium-rare, with ...

Gumbo ya ya at Mr. B's Bistro, a watershed gumbo. (STAFF PHOTO BY ELIOT KAMENITZ ) Exchange Alley this week is about special restaurant recipes, the tamale recipe that caused such a stir recently, and ...