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 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 ...

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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 ...

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 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 ...

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 ...

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 ...

Lemon marmalade without peel is seriously good. In Southern Italy, they often turn leftover lemons from making limoncello ...