Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
hardlikearmour is a trusted home cook.
There are multiple recipes, and depending on the amount of time you have you could go with any of these: http://www.epicurious.com...
Emily is a trusted source on General Cooking.
And if you want a quick fix, I love this recipe which makes a small and manageable amount: http://em-i-lis.com/wordpress...
Mark Bittman has a quickie version you can find on the NYT link for preserved lemons. I've made it many times and it lasts forever in the frig.NJOY!!!
Diana B is a trusted home cook.
Link to the recipe CHeeb references: http://www.nytimes.com...
Pegeen is a trusted home cook.
If you make the Bittman version, it's a good idea to buy unwaxed lemons (usually organic). There's also a whole thread on the lemons here in the Hotline section:
Please enter a valid email address.
Well played. You deserve a cookie.
Could this be our next culinary binge watch?
Netflix's New Baking Show
5 Mini Weekend Projects to Make You Feel Like a Superhero
$50 and Under Wonders
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.