Ask A Mixologist: The “Everyone Brave Is Forgiven” Cocktail
Marlene Thorne of Famous Last Words shares the recipe for her "perfectly bittersweet" beverage.
Meyer Lemon Tart With Olive Oil & Fleur De Sel
The flavors and textures here are a bit like lemon squares, but more refined.
Lemon Crème Fraîche Budino
A light and creamy lemon pudding is the perfect way to end a barbecue dinner. Using an immersion blender to process the budino base while it’s thickening gives you a silky-smooth pudding.
Roasted Beet Salad With Preserved Lemon and Cinnamon
This beet salad makes use of an ingredient that most people throw out — the inside pulp of a preserved lemon. Puréed in a mini food processor, it contains a lot of flavor that you can add to a marinade or dressing. Taste the pulp as you…
How To Preserve Lemons
Chef Doug Penfold shares three easy steps to make preserved lemons at home — a staple in Moroccan dishes. 1. Look for small, thin-skinned organic lemons, preferably Meyer. Cut each lemon almost into quarters, leaving one end intact. 2. Pack the inside of each lemon…
Joan Nathan’s Preserved Lemons Recipe
A Jewish recipe from her newest cookbook.