Many Moroccan and Middle Eastern recipes call for preserved lemons, lemons that have been pickled in salt and their own juices. It's quite easy to do, though takes at least three weeks before the lemons are ready to use. From Simply Recipes (http://www.elise.com/recipes/)
From Chef Al (of Rosas Farms http://www.alrosas.com/) soon to be released book PERFECTED MEAT, via the Sara Snow newsletter. This recipe makes my mouth water.
Preparation time includes making the marinade, marinating the steaks, and allowing them to reach room temperature; Cooking time is for Medium Rare and omits wait time after removing from grill.
We have a kumquat tree so I'm always looking for ways to creatively use our crop. Will be making this for dinner tonight, so I can't say whether or not it's a keeper, but wanted to post anyway. Bon Appétit | November 1992
Round out this fast and easy entrée with steamed rice and a sprinkling of finely chopped green onions.
This gently spiced, vanilla-scented pudding is so velvety you'd never suspect that it's made with skim milk instead of regular. It can also be served warm.
Pudding Pizzazz: Tweak the flavor by trading ingredients. Try pistachios or chopped dried apricots instead of raisins, or use ground nutmeg instead of cardamom or cinnamon.
This recipe was submitted by Samuel Shaffer of New York, New York. Courtesy www.marthastewart.com
This is my husband's favorite cake. Delicious white chocolate cheesecake layered with moist chocolate cake. I haven't yet tried this recipe, but found it online and will make sometime soon. Preparation time is estimated. http://www.thatsmyhome.com/chocolate/tuxedo-cake.htm