Preserved lemons–salt-packed lemon halves that are cured for weeks–impart potent flavor and a bit of intrigue. Here, stuffing preserved lemons into the bird's cavity yields juicy, fragrant flesh, while more on top seasons the skin and vegetables. And you’ll have plenty of juicy lemon to squeeze to your liking.
You don’t need a rack or fancy pan to roast a chicken—the onions and carrots work as a rack here. In return, the fat and paprika run off the chicken to flavor the vegetables beneath—a win-win situation! Serve the chicken whole, nestled on a platter with fresh herbs and more preserved lemons, and carve tableside.
This is a perfect example of a pert, crispy salad that goes with absolutely everything. Even better, it’s flexible enough to use any radish you can find, or even baby turnips (which offer the crisp and the bite all at once). You may be wondering whether you actually eat the lemon, rind and all. Yes! It’s a small amount, just enough to provide balance and a hit of surprise in this otherwise herb-forward side.
Buy organic Meyer lemons, regular lemons or navel oranges that are extremely plump and juicy, and give the skin a good scrub (an equal mix of cider vinegar and water makes a wonderful homemade fruit wash). Slice the citrus as thinly as possible.
Peeling artichokes and getting them ready for a warm steam bath always sounds harder than it actually is. In fact, the short steam time here makes up for any time you’ll spend prepping this beautiful spring offering for your family and friends.
Go the extra mile and make yolky aioli from scratch for an irresistible dipping sauce. Heat lovers will enjoy the stir-in of harissa, or you can swap it out for extra lemon zest if you prefer less spice.
Come spring, just about everyone we know craves a bright, lemony sweet. Though we love the deep, puckery lemon finish of, say, a lemon bar, we find them a bit fussy and often sweeter than necessary. This cake, inspired by a classic from dessert queen Maida Heatter, delivers the same overtly lemony flavor but without the cloying sweetness, and with much less work. It’s also beautiful!
We like to mix all-purpose flour with almond flour and fine cornmeal or semolina for a texture that’s irresistibly tender. Make sure to brush on the glaze while the cake is still warm, which helps it absorb. You can serve this cake unadorned—it’s delicious all on its own—but if you have the time, the finish of shingled candied lemons really sets this dessert apart.