Pucker up.

Add depth and brightness to rich Moroccan dishes with wedges of lemon in a salt brine, prepared and hand-packed in small batches according to European tradition. Scrape away the flesh of the lemon and finely chop the rind to bring its unique intensity to tagines and beyond. Looking for “beyond” inspiration? Try it mixed into creme fraiche to top off pesto-slathered grilled bread, churned into custardy ice cream or swimming in saucy, savory chickpeas.