Once the temperature has reached 310 degrees (roughly the temperature when it reaches a boil) remove from the heat and add lemon oil and salt. While the mixture is still malleable, roll into dum ...

She gives us marinated shrimp Cretan style (which simmer in wine, oil, garlic, parsley, oregano and lemon juice), made vibrant by a last-minute drizzle of salty lemon dip with capers. She’s ...

One item I’ll never get rid of, though, is New York Shuk’s Preserved Lemon Paste. In May, when a friend told me about the PLP, I was curious but not that curious — preserved (salt-cured ...