Cooking with my tagine tonight and recipe calls for preserved lemon. Can't find it here in town and don't have a month to make my own. Thinking of substituting some lemon rind. Anyone have other ideas?
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.