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10/19/2012
Preserved Lemons
As lemons cure in a salty, spicy brine, their flesh softens and sweetens; after a month, they're ready to be finely chopped and added to everything from Moroccan tagines to vinaigrettes.
Issue #150
08/18/2009
Preserved Lemons
Preserved in salt and olive oil, these Moroccan-style lemons from Sunday Suppers lend a softer, more submissive citrus flavor than fresh squeezed lemon juice to summer dishes. Continue...
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Source: Sunday Suppers