Because the lemons are sliced, this technique takes much less time than the usual recipe for whole preserved lemons. MAKE AHEAD: The lemons need 3 days' curing time. Cover tightly and refrigerate for ...
Year after year, my husband “complains” that we plant too many tomatoes. But, year after year, I point out that there is no such thing as too many tomatoes. It’s such a short season and a vine-ripened ...
Start by making the confit garlic. Preheat the oven to 160 degrees. Place the full bulb of garlic on a piece of tinfoil. Season with salt and a drizzle of olive oil, then wrap the garlic in the tin ...
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