Zesty and bursting with flavor, this condiment can brighten any dish, including soups. Like the traditional Italian pesto it is inspired by, it’s great on pasta too. Lemons are milder than limes, so ...

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

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 ...

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 ...

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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 ...

The dreamiest linguine in New York City lives at Rosemary’s in the West Village. It used to be the only thing I’d order off the menu if I happened to be in the area. But after many days and nights ...

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 ...

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 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 ...