The Ingredient That Brightens Every Dish It’s In
Source: New York Times
As a boy in Morocco, Mourad Lahlou, the chef and owner of the restaurants Mourad and Aziza in San Francisco, was sometimes tasked with fetching a preserved lemon from a dark stairwell, where the big clay pots of fermenting citrus were stored. Frightened by the intimidating space, he would shove his arm into a pot, grab a lemon and run back down the stairs as fast as he could.It may have been scary, but, now 55,…
This is aggregated or syndicated coverage. Reporting and media belong to the original publisher.
Read the original source at New York Times