PRESERVED LEMONS: Make this Condiment Yourself
Marty Martindale

Preserved lemons not only have a North African, Moroccan/Tunisian origin, but they were used in early British cooking. Add a dab to salad dressings, meat or vegetable dishes, flavored butters, sauces or sandwiches.

Now Mark Bittman, the Minimalist, featured weekly in the Food section of the New York Times, shows us how easily we can always have some on hand. See Bittman’s Quick Preserved Lemons demonstrated in his Times video.

Bittman is a great food habit. He’s also a highly-regarded food journalist, cookbook author and culinary tinkerer. He takes the time to figure out each food’s properties, then he shows us how to make these properties work for us. Armed with these findings, you succeed in preparing some wonderful, healthy new dishes.

Find more food fun at Mark’s own site:

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Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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