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 ...

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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 ...

In 1987, on a visit to what I call the Holy Land, I ate the best salad of my life. It was at a small outdoor restaurant in Bethlehem, Palestine, on the West Bank, at one edge of the city’s main square ...

Preserved lemons (Photo by Chris Granger, NOLA.com | The Times-Picayune archive) Sylvain executive chef Martha Wiggins will prepare this vinaigrette for the Grow Dat Youth Farm's "Dinner on the Farm" ...

Shrimp cooked in a buttery, lemony sauce is nothing new, but that doesn’t mean there aren’t ways to give it a twist. One way that I shake up shrimp scampi, a weeknight dinner favorite in my house, is ...

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 ...

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 ...

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 ...