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Preserved lemons are a fabulous and singular ingredient used most often in Moroccan and Middle Eastern cooking.  Unlike the way we use lemons most often in this country (utilizing the juice and/or the zest of the citrus, tossing the rinds) with preserved lemons the rind is what is used instead, having softened and essentially picked …

Making homemade bread crumbs is dead easy.

A few of these sprinkled in the humblest soup makes it kind of spectacular.

A foolproof recipe for perfect rice, every time.

Holy mother of summer, it’s been HOT. My dog is sleeping in out shower because the tiles are cool. I’m testing recipes in the morning because I ‘m not so inclined to have my oven cranking all afternoon. And (this is how I know it’s really hot), I may be coming close to drinking my daily recommended amount …

Delicious with sparkling wine, or substitute with sparkling water to make it kid-friendly.

Salad dressing is somewhat of a hot button for many of us. We either have a little fear of it and keep hitting the bottle (bottled dressing, of course), which is often pretty gross, or we get stuck in a one-dressing rut. First of all, vinaigrette is just French for oil and vinegar. Okay, no, that’s not quite …

Ramps would be the perfect stand in for both the parsley and the garlic in this classic Argentinean sauce.

Those of us with allergies need to have a quick and easy recipe for no-nut pesto at the ready.

I love pestos for their versatility.  Having a little jar of pesto in the fridge means you can perk up a soup, make an appetizer, dress up a simple piece of chicken or fish, all in seconds.  The most basic, traditional pesto usually involves basil, Parmesan, olive oil, sometimes nuts, and salt and pepper.  But …