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 ...

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 ...

This is a fresh, flexible salad that works equally well as a light main or a supporting side. Tender pearl couscous adds body ...

Add a dose of salty, tart umami to everything from soup to salad dressing with one of our favorite fermented ingredients. Lyudmila Mikhailovskaya / Shutterstock Trying to step up your cooking game ...

Lemons are flavor powerhouses. Their bright and acidic juice can enliven all kinds of dishes. The zest can deliver a concentrated punch of citrus, as well as a delicate, almost floral scent. Preserved ...

On Homemade Live! host Joel Gamoran embraces the flavors of lemon with zesty creations. In the Homemade Live! kitchen this week we’re taking life’s lemons and turning them into something delicious.

To soften the peel, soak the lemons in lukewarm water for 3 days, changing the water daily. Quarter the lemons from the top to within 1cm of the bottom, sprinkle salt on the exposed flesh, then ...

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 ...