Sign up for Forwarding the News, our essential morning briefing with trusted, nonpartisan news and analysis, curated by Senior Writer Benyamin Cohen. Preserved lemons ...

If you have a lemon, you make lemonade. If you have a preserved lemon, you can make just about any damn thing taste a little more interesting. Except lemonade. That would really suck. Preserved lemons ...

Garnish your Sukkot meal — and table — with homemade Moroccan preserved lemons. Image by Elisheva Urbas I’ve just made my second-ever batch of Moroccan-style preserved lemons, and I can’t believe it ...

Looking to punch up your boring sautéed greens with something simple? Add some preserved lemons to kick the dish up a few notches. Your taste buds will enjoy!

I tasted my first tagine in my 20s. A newly minted New Yorker, I went out to dinner in Greenwich Village to a now-shuttered restaurant called Cookies and Couscous. While sitting by the window and ...

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 ...

If you’ve ever had the privilege of tasting Rachel’s Olive Chicken, you already know that it is lemony fresh and truly flavorful. Olive Chicken is a traditional Moroccan dish that is slowly simmered ...

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 ...

In yesterday’s interview with Joan Nathan, the author mentioned that she collected the recipes for her book Quiches, Kugels, and Couscous: My Search for Jewish Cookin g from French folks. Here’s a ...