Preserved lemons should be in everyone’s pantry. They taste like sunshine, adding bright acidity and color to a dish. We often mince the preserved lemon and use it to season crab salads, enrich pan sauces for fish and meat, and flavor pastas like our preserved lemon noodles. Thinly sliced and fried, they can go sweet or savory depending on how you season them. Chopped up with fresh garlic and parsley, they make a wonderful replacement for classic gremolata. Create a tangy finishing sauce for grilled meat and vegetables by mixing them with olive oil and minced herbs. You can slide them under the skin of your roast chicken for an amazing lemon chicken. Even a simple bowl of noodles with butter and cheese is given unexpected zest with the addition of some preserved lemon.
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?