Recently, when I made limoncello from the plump fruit of our little Meyer lemon tree, I had leftovers: seven perfect and precious—but naked— lemons. Their skins were soaking in vodka (see last week’s ...

Zesty and bursting with flavor, this condiment can brighten any dish, including soups. Like the traditional Italian pesto it is inspired by, it’s great on pasta too. Lemons are milder than limes, so ...

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 ...

Lisa K. Barclay of Charleston passed along the recipe for preserved lemons from Jeff Smith's "The Frugal Gourmet on Our Immigrant Ancestors" cookbook. "I have made this several times. The lemons keep ...

1. Scrub lemons using warm water. (Do not use overrripe lemons.) Bring a pot of water to a boil, add lemons and simmer 10 minutes. Drain. Cut off stem ends. Using a sharp knife, score just the skin ...

Shrimp cooked in a buttery, lemony sauce is nothing new, but that doesn’t mean there aren’t ways to give it a twist. One way that I shake up shrimp scampi, a weeknight dinner favorite in my house, is ...

Preserved lemons are easy enough to do -- all you need are lemons and salt. Regular table salt or rock salt can be used; she finds rock salt better as it dissolves slowly and the texture helps to ...

This is a great base for a fizzy lemonade soda or to add complexity to a savory condiment, such as pesto. You can make this with limes too (see Variations). Wash the lemons well, using a soft brush if ...

Fragrant, strongly flavoured preserved lemons are well worth the wait. You can use a tiny bit each time stirred through mashed potato to serve with fish, mixed into rice for prawn curry, or in a ...

1. Slice lemons into 1/4 inch slices, remove any seeds and then dice lemons into smaller pieces. 2. Place lemons into any stainless steel pot, along with lemon juice. Mix to combine everything. 3. Add ...