Don’t let the term “preserved” scare you; this is much easier and quicker (really, only minutes) than traditional canning.
Reader Thom writes: Dear Val, I have tons and tons of lemons (oranges and grapefruit too) and I’m going to use your lemon dressing tonight, but what else can I make with all these lemons? -Thom There are lots of suggestions and recipes on the site. Preserve your lemons and give them out as gifts. […]
When my friend, Chef Kim Schiffer, told me that Chef Peggy Markel was coming to town (Peggy has a cooking school in Morroco) I jumped at my chance to buy a Morrocan Tagine and learn from a master. Here’s a look at our recent Morrocan cooking lesson! See my recent posts Chicken Tajine with Lemons, […]