After a preserved lemon making marathon one cold night last winter, I have ended up with about four quarts -- yes, quarts -- of them. This would just be the year then too, wouldn't it, that my lemon tree would bear non-stop until a few weeks ago (though more are on the way). I think it likes the coffee grounds I feed it regularly. Anyway, apart from the 32 recipes that include preserved lemon or otherwise were included in the results for my search on food52, do you have any good ideas for using this stuff? Thank you! ;o)
Just one ingredient will save yours from clumping (and tastes darn heavenly, too).
The Trick to Always-Creamy Cacio e Pepe
Our Cookbook Club Can't Get Enough of Ottolenghi
All Steaks Need This
Is Turmeric Healthy?
French Food, Unbuttoned
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.)