I'm looking for some help and I just know I've come to the right place. A long, long time ago I posted a recipe for Lamb Tagine from Diane Wolfert's book. Well, I was chillin' out last winter (literally) and thumbing through her book and wondered what the heck preserved lemons were and how they might taste. Being the adventurous lad that I am, I grabbed a couple of lemons, a Mason jar, a stick of cinnamon and I did the deed. Well, nine months later, I now have preserved lemon



Wolfert recipes ge...