DAY Recipe

Preserving a Meyer lemon captures its glorious perfume. We’ve adapted cookbook author Paula Wolfert’s quick method, our favorite, and made it even faster by blanching the lemons first. The rind of a preserved lemon is a common ingredient in Moroccan dishes; we also love it in all kinds of soups, stews, and salads and as [...]

INGREDIENTS

3 garlic cloves , minced
3 tablespoons extra virgin olive oil
1 cup water
1/2 teaspoon ginger
1 pinch turmeric
3 tablespoons lemon juice
2 tablespoons honey
1 1/2 preserved lemons
1 cup water
1 lb artichoke bottoms
1/2 teaspoon salt

DIRECTIONS

Remove the peel from the preserved lemons and cut into strips (I ran it through the garlic press to distribute the flavor more evenly).
Heat the garlic in the oil on medium heat for a few seconds, stirring.
Add the rest of the ingredients and stir to combine.
Cover [...]

INGREDIENTS

6-8whole lemons
6-8whole green limes
6 bay leaves
2 tablespoons salt
3 cups white vinegar
wax paper

DIRECTIONS

Also will need 1 glass jar, gallon size, with lid.
Hit the lemons and limes on all sides of the counter top, bruising them but not breaking the skin. Set aside.
In saucepan heat the vinegar and salt, stir until dissolved, cool slightly.
On a cutting board with raised edges, slice each fruit into [...]

INGREDIENTS
For the lamb
3 1/2 lbs boneless lamb shoulder , diced
1 onion , peeled and diced
6 garlic cloves , peeled and minced
1 quart water
salt and pepper
For the cardoons
2 bunches cardoons, peeled, halved, and reserved in acidulated water
1lemon, juice of
1 cup water
1 teaspoon ground ginger
3 saffron strands
1/2 cup vegetable oil
1/2 cup extra virgin olive oil
1 teaspoon salt
For the dish
preserved lemon strips
oil cured green olives

DIRECTIONS

For the lamb, in a medium saucepan over high heat, bring all of the ingredients to a boil. [...]

Preserved lemons, sold ready-made in Moroccan souks, are essential to that country’s cuisine. The peel, pulp, and juice squeezed from the lemons can all be used. Sometimes, however, the juice and preserving brine can be bitter; use fresh lemon juice in that case.

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