Preserved lemons take about a month to ferment, so starting the lemons now will allow you to have these beautiful, zesty, salty treats as part of your Sukkot meal. This recipe was very freely adapted ...

1 dried chile, such as anchos, lightly toasted, stem and seeds removed ? teaspoon caraway seed ? teaspoon coriander seed 2 teaspoons ground cumin 2 medium carrots, peeled and cut into ?-inch dice 1 ...

I tasted my first tagine in my 20s. A newly minted New Yorker, I went out to dinner in Greenwich Village to a now-shuttered restaurant called Cookies and Couscous. While sitting by the window and ...

Preserved lemon is a condiment made from lemons that have been cured in salt, sometimes with the addition of spices or extra flavorings. The process of making preserved lemons calls for slicing the ...

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 ...

From left lamb tajine with potatoes, harissa and eggplant next to chicken tajine with preserved lemons, chickpeas and olives, prepared by Margarita at Pine Creek chefs, Eric Viedt and Cathy Werle.

A recent conversation with Bobby Flay reminded me that you can always find new sources of inspiration if you seek them out. Despite my years in this field, there is still so much about food and ...