Lemon confit can be refrigerated for several months, but if you don't want to make your own, jarred Moroccan preserved lemons are a fine substitute. By Eric Ripert Updated on March 20, 2019 Rate Share ...

To make the lemon syrup, place the lemon rind and juice in a small pan with the sugar and 100ml/3½fl oz water. Simmer over a medium heat for 3–4 minutes until the sugar has dissolved and the ...

Not a crumb will be left once these sweet cherry empanadas come out from the air fryer now. Bake this summery treat today!

Preheat oven to 400°F. Bring a large pot of salted water to a boil over high. Add shells; cook, stirring often, until al dente, about 10 minutes. Drain shells, and rinse under cold water to stop ...