The recipe comes from Chef John Eisenhart of Pazzo Ristorante in Portland, Ore. 
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5

These versatile and flavorful salted lemons can be used for cooking chicken, fish, others meats and in cocktails (especially ones with Negroni). Adapted from "Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes" by Mark Bitterman.
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4.2

This seared tuna makes a striking, sophisticated main course. The spicy preserves are bursting with layers
of flavors from the bold sun-dried tomatoes, the zesty basil, and the sharp garlic. I often prepare the preserves a day or two in advance and store them
in the fridge. I also like to serve this dish as an appetizer by reducing the quantity of tuna. (I still make the same amount of preserves, however, as they always get devoured!) For less spicy preserves, remove and discard the seeds from the jalapeño. If you have more preserves than you need for this dish, they will keep in a tightly capped jar in the fridge for up to one week. Just be sure to serve them at room temperature, not straight out of the fridge.
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4

Tangy meets sweet and creamy meets crisp crostini.
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4

Chicken with Asparagus
The subtle flavors of coriander seed and preserved lemon give the chicken and asparagus a lighter spring touch and allow the vegetables a chance to shine. 
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4

Preserving Tuna
Growing up, I was indifferent to tuna in a can, but the first time I had canned tuna in Spain, I completely changed my tuna tune. The Spanish are fanatical about their canned seafood, and tuna is no exception. In recent years, high-quality Spanish tuna has become available in the United States; however, it is surprisingly easy to make your own when high-quality yellowfin is available. And as I’ve said earlier, we must be careful to choose the right tuna (i.e., not bluefin). I like to fold preserved tuna with homemade all i oli and sliced cucumbers for a delicious tuna salad sandwich. Even a piece of preserved tuna on toast is great. Or toss it in a salad with cherry tomatoes, feta cheese, walnuts, and arugula. Click here to see Seamus Mullen Shares His Hero Food.
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3.5

Lemon
I just love using preserved lemons to add an intense bit of lemon tartness to dishes, savory or sweet. In many recipes where I call for these, you can substitute lemon zest, but it’s just not the same. Just remember that when you are using lemon rinds, it’s important to remove all of the pith before using, as that’s where the lemon’s bitterness hides and your end result will overpower a dish very easily. Also, you want to cut the lemon peels as thinly as possible. They’re very intense and a little goes a long way!
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3.333335

Pomegranate Chicken with Preserved Lemon and Almond Rice Pilaf  Recipe
With fresh pomegranate season almost over, I picked up a pomegranate and a bottle of pomegranate molasses at Dean & Deluca and made a Middle Eastern-inspired, exotic and easy chicken and rice dish — Pomegranate Chicken and Preserved Lemon and Almond Rice Pilaf. Several simple ingredients — pomegranate molasses and seeds, preserved lemons, toasted almonds, cinnamon,cumin, pepper, clove, coriander, ginger, chicken and rice — brought together in a way that is unusual for the American palate and uses relatively basic cooking techniques. The outcome is a meal that is tantalizing to the tongue. In my husband's words, this dish is simply "luscious". 
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3.3125

Preserved Lemons
While it may seem like a shame to pack Meyer lemons in jars of salt and spices, once cured they serve a wealth of purposes. Traditionally, preserved lemons are a condiment in Morocco for tagines or couscous with green olives and root vegetables. I love to stuff them in chicken breasts with goat cheese and fresh herbs or blend them with artichokes and basil for a flavor-packed pesto. If you wanted to toss one into a margarita or michelada, I wouldn’t blame you.  Click here for Recipe SWAT Team: Condiments
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3.25

Wake up to these fall-inspired pumpkin pancakes topped with sweet blueberry preserves.
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2

Parsley Vinaigrette
I love bean salads with parsley. Parsley vinaigrette makes this simple salad of marinated white beans and tuna come to life. Crisp, tasty, and light, the salad makes a wonderful lunch salad or a small tapas sharing dish. If you want to really flex your cooking muscles, throw in some quick-cured lemons and you’ll be amazed at how this salad sings. Click here for the Preserved Tuna recipe. See all salad recipes. Click here to see Seamus Mullen Shares His Hero Food.
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1

Bazaar Meat Cauliflower
This healthy, satisfying and delicious cauliflower steak recipe comes from José Andrés' Bazaar Meat at the SLS Las Vegas. Packed full of nutrients and antioxidants, this naturally low-carb entrée is a great alternative to meat.
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1