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 ...

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 ...

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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Preserved lemon is a condiment made from lemons that have been cured in salt, sometimes with the addition of spices or extra flavorings. The process of making preserved lemons calls for slicing the ...

When the London restaurant Moro opened in 1997, I remember reading that to research Muslim Mediterranean cuisine, the chef-couple -- Samuel and Samantha Clark -- spent some months traveling around ...

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 ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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