Ming says: I'm always drawn to flavors that pack a punch, and preserved lemons definitely fall into that category. Lemons preserved in lemon juice and salt are a staple in Moroccan cooking, but American cooks have discovered their ability to brighten the flavor of all kinds of dishes. Their tangy, salty flavor works no matter what the culinary geography is.

Makes 12 lemons

• 1 cup kosher salt
• 1 quart freshly squeezed lemon juice
• 8 whole jalapeños, washed and dried
• 12 whole lemons, washed and dried
• 2 stalks lemongrass, white part only, crushed

Special equipment: 1 tall glass jar

In a bowl, dissolve the salt in the fresh lemon juice. Place lemons, chiles and lemongrass in a tall jar and completely cover with the juice. Place in fridge for at least 1 week. Never use fingers to remove a lemon or chile, always use chopsticks or utensils to keep the liquid clean for a 1-month shelf life.

>>Use this Master Recipe in Chicken Breast with Preserved Lemon Caper Sauce by guest Chef Lidia Bastianich.

>>This recipe appears in Episode #311.

>> For additional recipes and more, visit www.ming.com