Preserved lemons can become your go-to condiment for spring and summer cooking. I keep a jar at all times in the refrigerator. Preserved lemons have been pickled in salt and their own juices. It takes ...

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 ...

Right about this time the store shelves are being emptied of canning jars and pectin as home canners squirrel away the best of the harvest season. Quietly overlooked is something no less deserving of ...

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 ...

A traditional dish of Morocco, tagine is both the vessel and the dish created in it. The conical top of a tagine creates a self-basting environment, so the moisture will constantly circulate and ...

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 ...

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

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 ...

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