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 ...

Zesty and bursting with flavor, this condiment can brighten any dish, including soups. Like the traditional Italian pesto it is inspired by, it’s great on pasta too. Lemons are milder than limes, so ...

In her stunning new cookbook, Australian food writer and stylist Donna Hay introduces this dish: ‘Robust kale needs a strong flavor to complement it, which is why the salty tang of preserved lemon is ...

This is a great base for a fizzy lemonade soda or to add complexity to a savory condiment, such as pesto. You can make this with limes too (see Variations). Wash the lemons well, using a soft brush if ...

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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 ...

Cacio e pepe green beans and roasted lemon caper brussels sprouts make it easy to fill your plate with vegetables.

Renee Erickson, author of "A Boat, a Whale & a Walrus," keeps a jar of preserved lemons on hand to use in potato salad and chicken recipes. She recommends using fresh bay leaves and continuing to add ...