Okay, we know we said on Wednesday that we were done with the Cover to Cover Project. But here's one more post, and then we're on to new dishes.
There were 38 recipes that we assigned reader-chefs to cook from the September issue of Bon Appetit. But really, there were 39 recipes in the issue. Because of time constraints, we felt that we couldn't assign anyone to cook the Homemade Preserved Lemons, since they cure in the refrigerator for two weeks. (We learned our lesson from 2012, when we assigned readers to make a cocktail that not only called for six weeks of aging, but also required an aged oak barrel. Whoops!)
So we made homemade preserved lemons ourselves.