Preserved Lemons.

One of the things I love about cooking is the instant gratification. You (usually) spend some time cooking and then sit and enjoy it, same day. That is not the case with these sour babies. I have a recipe for a Moroccan chicken, tagine style. The recipe requires preserved lemons, like most Moroccan dishes. So, in three weeks…when these lemons are nice and broken down…we will have them.

xo HD

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