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 ...

1 dried chile, such as anchos, lightly toasted, stem and seeds removed ? teaspoon caraway seed ? teaspoon coriander seed 2 teaspoons ground cumin 2 medium carrots, peeled and cut into ?-inch dice 1 ...

Most of us are probably well-versed in how citrus can elevate a dish. From an orange chicken stir-fry to a simple squeeze of lime on a beef street taco, a little can go a long way in transforming a ...

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 ...

From left lamb tajine with potatoes, harissa and eggplant next to chicken tajine with preserved lemons, chickpeas and olives, prepared by Margarita at Pine Creek chefs, Eric Viedt and Cathy Werle.

Every Tuesday I answer a question from a Good Food listener. You can email me a question, leave one on Facebook or add one in the comments section here. This week’s came from Margot: With so many ...

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 ...

The first time I tasted Rachel’s riff on Israeli salad, I was blown away by the intense citrusy tang that accompanied every bite. I grew up eating Israeli salad all the time. It’s a labor of love to ...