Preserved lemons lend a unique and distinctive flavor to North African dishes. You find the softened lemons in jars, or sold loose in street markets. They are now also common fare in the south of France. You can make them yourself. They take about 4 weeks to mature and can last a year. When they are ready to use, the pulp is scooped out and thrown away—only the skin is eaten. You can use small limes with thin skins, or ordinary lemons with thick ones. There are three common ways of making them.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.