moroccan cooking, middle eastern cooking, using preserved lemons

“I trace my finger down the ingredients list. Shallots, check. Tomatoes, check. Cinnamon stick, check. And then there it is:  Preserved lemon. “Drat!” I think. “Foiled again!” 

That’s how this story started – I finally made up my mind to get a clue about preserved lemons, and never again find myself caught without a stash on hand. If you’ve already got preserved lemons on hand, congratulations! Let’s get cooking.  And if you haven’t?  Well, there couldn’t be a better time to start.

Read Preserved Lemons: Older, Wiser, and Full of Flavor at NPR’s Kitchen Window here.

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