Preserved lemons are a staple of North African cuisine that are called for in two recipes in this book, Onion and Saffron Chicken (page 295) and Roast Pepper Salad with Tomatoes and Preserved Lemon (page 193). But you can add them to almost any tagine—chicken, fish, or lamb—with excellent results. In fact, if you have a batch of these on hand, you may find yourself incorporating them into dishes that have nothing to do with their land of origin, things like Sautéed Scallops with Garlic (page 211), or as an adjunct to the fresh lemon in the meunière recipe on page 240. I’d had mixed luck with preserving lemons over the years and, while I can’t quite account for why that was, I can say I’ve worked out a way around it: treat preserved lemons like a “quick” or refrigerator pickle. The spices listed here are optional—feel free to omit them, change their quantities, or add to them to taste. They’re included to round out the sweet lemony high note and salty, acidic tang that characterizes the flavor of the preserved lemons.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.