Preserved lemon blends into a garlicky, spiced butter that roasts into the chicken, adding a bright, savory depth that’s both familiar and a little unexpected.

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 ...

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 lemon is a versatile pantry staple with the power to level up the flavor of any dish it touches. Unlike the aggressively pungent and assertive flavor of fresh lemon rind, preserved lemons ...

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 ...

Everyone needs a signature dish or two. The bulgur salad has become one of mine since I came across it in either the New York Times’ or Philadelphia Inquirer’s Sunday magazine section more than a ...

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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 ...