Someone Please Tell Me What to do With Preserved Lemons. (Also, a Scofflaw Recipe)


Illustration: Tram Nguyen


There’s a great little Middle Eastern market in my neighborhood where I go to stock up on fresh pita, whole spices, and spinach pies. A few months ago, I threw a jar of preserved lemons and pomegranate molasses in my shopping basket. I’d never used either ingredient, but I had vague Nigella Lawson/kitchen goddess-related aspirations and she uses them a lot in her cooking. I took the lemons and molasses home, envisioning exotically-spiced poultry and complicated tagines in my future. Maybe I’d start referring to eggplant as “aubergine.” Maybe I’d even stop hating eggplant.

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