I make rather a lot of preserved lemons as they add the most wonderful exotic note to even the simplest dish and can really lift it out of the ordinary. They're very easy to make, the only thing you ...

Most of us are probably well-versed in how citrus can elevate a dish. From an orange chicken stir-fry to a simple squeeze of lime on a beef street taco, a little can go a long way in transforming a ...

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 ...

It took me far too long to realize just how many of my problems could be solved by preserved lemons. I live in Germany, where finding fresh veggies (and people who appreciate and know how to cook them ...

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 ...

One secret to making interesting plant-based dishes is to include quick-pickled or fermented ingredients - miso, kimchi, vinegar and the like - for their ability to add both depth and brightness.

Preserved lemons keep popping up in conversation, both face to face and in e-mails, so it seems like a good time to revisit the topic. Most people are looking for suggestions about how to use them, ...

If you close your eyes, you can imagine you are wending your way through the crowded streets of the casbah, with the camels and the open-air markets and the heady aroma of tagines cooking over ...

The first time I tasted Rachel’s riff on Israeli salad, I was blown away by the intense citrusy tang that accompanied every bite. I grew up eating Israeli salad all the time. It’s a labor of love to ...

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 ...

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 ...

Preserved lemon and garlic tucked under the skin of these chicken breasts from chef Ben Ford give the meat a delicious flavor. Carefully loosen the skin of the chicken breast halves and stuff the ...