Preserved lemons may never be as commonplace to American cooks as pesto, which was once unknown outside of immigrant Italian homes. But who can say? A salty, fragrant ingredient with a hint of sweetness. Stranger things have happened. Maybe the day will come when the thought of dark greens brings preserved lemon trailing behind. And not just with greens, how about a chilled crab salad with preserved lemon? Or as a contrapuntal note in risotto with guanciale. That day has already arrived at our house. Once upon a time most Americans venturing into the world of these strange, salted citrus fruit needed a culinary anthropologist like Paula Wolfert to tell us what to do with them. No longer. Any time we need a bright, sharp flavor accent with something floral, we think preserved lemon. For seafood, for pork, for chicken, for lamb. Oddly, about the only thing we don’t have with preserved lemon is beef. But I’m open to suggestions, if you have a good one. In the meantime, if you’re someone who’s always wanted to make your own Preserved Lemons, Limes and Kumquats, this is the post for you.