Add a dose of salty, tart umami to everything from soup to salad dressing with one of our favorite fermented ingredients. Andee Gosnell is a San Francisco born, Birmingham-based food photographer, ...

Lisa K. Barclay of Charleston passed along the recipe for preserved lemons from Jeff Smith's "The Frugal Gourmet on Our Immigrant Ancestors" cookbook. "I have made this several times. The lemons keep ...

Lemons get a bad rap. It’s not fair. Lemons are bright and sunshiny, brisk and invigorating. They add a delicious splash of life to food, they sprinkle it with the essence of spring. I say, when life ...