Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
It was created at the Palace Hotel in 1923 to honor actor George Arliss, who was then the lead in the play "The Green Goddess" by William Archer. Cool, creamy and fresh with herbs, it went on to become one of the most popular dressings in the West.
A fresh, bright, fruity vinaigrette to dress up summer salads. And it's pretty, too!
A great way to make spring strawberries last a bit longer. A wonderful, bright, springy dressing.
Garlic infused olive oil to compliment any sauce or salad dressing.
Use minced shallots to make a lovely dressing, perfect for a salad of fresh green beans and tomatoes, or use it as a tangy basting sauce for chicken -- or both!
Now that you've made preserved lemons, what to do with them? Here are 3 recipes: Preserved Lemon Caesar, Fetuccini with Roasted Garlic and Preserved Lemon, and my favorite, Preserved Lemon Hummus
A lighter version of the traditional ranch-like condiment.
Make your own Japanese restaurant-style ginger salad dressing, which can also do double duty as a tangy marinade for chicken or pork.
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