Salty, tangy and intensely lemony, preserved lemons are a staple of North African cooking, and a little goes a long way. If you’ve never made them, start with How to Make Preserved Lemons. All you need is lemons, salt and a little patience. Wondering how to use them? Chop the rind finely and spoon it over an easy Grilled Trout with Preserved Lemon and Pomegranate with harissa, pistachios and couscous, or stir it into a punchy parsley-harissa gremolata for Grilled Eggplant with Fresh Ricotta and Harissa Gremolata.