When I’m wondering how to make a plain meal more interesting, I pull out a jar of preserved lemons. If I need a hostess gift, I bring a jar of preserved lemons. Simple to make, preserved lemons are lovely to look at and jazz up everything you add them to. Most recipes that include preserved lemons say to use only the rind, but I can’t bring myself to throw away the salty, squishy pulp. It tastes far too good to waste, so I use it along with the rinds in salads, pasta, and tagines. You can preserve other types of lemons, but the thinner skin and relative sweetness of the Meyer lemon makes them my first choice.