Skip to main content
Epicurious
Bon Appétit

Preserved Lemons

4.5

(2)

Image may contain Jar Drink Beer Alcohol and Beverage
Photo by Zach DeSart

We love using preserved lemons in the BA kitchen, and Philip Krajeck's recipe makes the best we've ever tasted. They take 10 minutes to prep and need only two weeks to cure. Sure, you can buy preserved lemons at specialty stores, but when the end result is this good, we say make your own.

Cooks' Note

This recipe easily doubles or triples, and the lemons will keep up to a month. Use one big jar, or pack the lemons into several smaller ones. We can't think of a better hostess gift.

See Related Recipes and Cooking Tips

Read More
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Ta’ameya (Fava Bean Fritters)
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Sfouf (Semolina Turmeric Cake)
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
Not-So-Secret Burger Sauce
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Chorizo Cauliflower
A plant-based spin on chorizo to put toward tacos, quesadillas, and more.
Sea Breeze
Gourmet’s version of this perfect summer drink mixes the ideal ratio of vodka with cranberry and grapefruit juices, right in the glass.