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Sunday, February 17 • 2:30pm - 3:45pm
Preserved Lemons to Brighten your Pantry: Recipe and Demonstration

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Food historians believe that people have been preserving lemons since the first century. Joan Nathan will share the history of this citrus pickle, discuss the cultures that treasure them, and provide tips on how to incorporate this ancient ingredient into your modern kitchen. She will also teach you to make your own, surprisingly simple preserved lemons at home.

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Joan Nathan

Joan Nathan regularly contributes to The New York Times, Food Arts Magazine, and Tablet Magazine and is the author of ten award-winning cookbooks, including Jewish Cooking in America. Her most recent book is Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France, which was named one of the 10 best cookbooks of 2010 by NPR, Food and Wine, and Bon Appétit magazines. For more information, visit her website at joannathan.com.

Sunday February 17, 2013 2:30pm - 3:45pm
Rockaway 15th floor conference center