We loved preserved lemons at our house and discovered the NY Shuk paste earlier this year. It is fantabulous. In salad dressings, in braise poultry dishes, in marinades for beans to use as appetizers, with oven roasted or grilled fish or veggies and even in mocktails (see NYT Cooking recipe for Dirty Lemon Tonic mocktail and sub in a spoonful of this for the chopped preserved lemon). We just opened our third jar.
This is my first time using preserved lemon. A taste test was not good, but I continued with the recipe (citrus ginger chicken) and it turned out amazingly delicious! I will say that the pan clean up was a pain…what a mess! I will try again with a different recipe.