Swap out regular lemons for preserved ones in your go-to recipes for roast chicken and fish or grilled meats. For an easy weeknight meal, toss pasta with some good olive oil, a little garlic, and chopped preserved lemon peel. Impress your friends at brunch by mixing a little of the zesty preserving liquid into Bloody Marys and swirling chopped peel into yogurt with a little honey. And impress them again at dinner by adding a twist on the peel in your Martini. Use preserved lemons to liven up potato or grain salads, or to enhance your salad dressing, hummus, or even, Admony suggests, guacamole. Solomonov even likes to freeze his, then grate the peel for granita. (He also adds a pro tip: Don’t toss the leftover preserving liquid. Instead, “sprinkle it on vegetables or fish before baking. It ups the ante and brings out all of its surrounding flavors.”) Or follow North African tradition and simply put a bowlful out on the dinner table—it might just become your newest favorite condiment.
