Part of a family of drop-cookie recipes that includes gingersnaps and cocoa cookies, this version has a strong honey flavor and unmistakable fragrance of the holiday.
Starting the lemons now will allow you to have these beautiful, zesty, salty treats as part of your Sukkot meal.
I’ve just made my second-ever batch of Moroccan-style preserved lemons, and I can’t believe it took me so long to learn how. The salty, citrusy, slightly spicy, sour taste is one of the backbones of the North African kitchen.
My family gets together regularly with a group of dedicated carnivore friends for a feast including some combination of roast beef, schnitzel, sausages, and sometimes a roast goose. My contributions tend toward accessories like wine, vegetables and desserts, important but less glamorous. So I was excited when friends at the Isabella Freedman Jewish Retreat Center recently offered me a quarter of a sustainably raised and humanely slaughtered goat: rib cage and a foreleg, in two large, bony pieces - a new food for me, and an adventure in ambitious meat eating.