Savor your lemons with this Mediterranean staple–the salty, sour taste brightens everything from grilled fish to salads to cocktails.
When the New York Times recently published their DIY Handbook, a little spurt of horray! went through me. A long supporter of saving your veggie scraps for stock, using mushroom soup seconds for pickled delights, and taking the two-day time to hand fold puff pastry, these simple recipes- everything from a corn muffin mix to fresh cheese- go hand-in-hand with my living life for food mentality. So I was excited to try these hallowed writer’s suggestions on the best homemade concoctions, and you can’t go wrong with this preserved lemon recipe.
Like the other dozen or so recipes in the mix, this is a variation from a tried and true home prese...
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