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When the London restaurant Moro opened in 1997, I remember reading that to research Muslim Mediterranean cuisine, the chef-couple -- Samuel and Samantha Clark -- spent some months traveling around ...

In 1987, on a visit to what I call the Holy Land, I ate the best salad of my life. It was at a small outdoor restaurant in Bethlehem, Palestine, on the West Bank, at one edge of the city’s main square ...

Shrimp cooked in a buttery, lemony sauce is nothing new, but that doesn’t mean there aren’t ways to give it a twist. One way that I shake up shrimp scampi, a weeknight dinner favorite in my house, is ...

If Cezanne had lived not in France but in Southern California, his still lifes would have overflowed with Meyer lemons. Plump, smooth-skinned, colored an unmistakable dark yellow -- canary yellow, the ...

Lisa K. Barclay of Charleston passed along the recipe for preserved lemons from Jeff Smith's "The Frugal Gourmet on Our Immigrant Ancestors" cookbook. "I have made this several times. The lemons keep ...

Preserved lemon is a condiment made from lemons that have been cured in salt, sometimes with the addition of spices or extra flavorings. The process of making preserved lemons calls for slicing the ...

Make the dressing: Slice ¼ inch off top of each heirloom tomato and remove tough core. Place a box grater in a large bowl and use large holes to shred cut side of each tomato until flesh has all been ...

Right about this time the store shelves are being emptied of canning jars and pectin as home canners squirrel away the best of the harvest season. Quietly overlooked is something no less deserving of ...