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 ...

This is a fresh, flexible salad that works equally well as a light main or a supporting side. Tender pearl couscous adds body ...

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 ...

A staple of Moroccan cooking, preserved lemon adds zest and depth to earthy dishes like potato salad and lentil soup. By Samantha Seneviratne As a boy in Morocco, Mourad Lahlou, the chef and owner of ...

A recent conversation with Bobby Flay reminded me that you can always find new sources of inspiration if you seek them out. Despite my years in this field, there is still so much about food and ...

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 ...

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 ...

To soften the peel, soak the lemons in lukewarm water for 3 days, changing the water daily. Quarter the lemons from the top to within 1cm of the bottom, sprinkle salt on the exposed flesh, then ...