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 ...

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 ...

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 ...

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 ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

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.

Every Tuesday I answer a question from a Good Food listener. You can email me a question, leave one on Facebook or add one in the comments section here. This week’s came from Margot: With so many ...

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 ...