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Several years ago when Bobby and I were spending a long weekend in Taos, New Mexico, we went to the El Meze Restaurant for dinner. We had a marvelous meal as we always do at the El Meze, but the shining star of the evening was a watermelon salad with preserved lemons. It was SO good that we went back a couple days later, just so we could have it again. This second time, I paid extra special attention to the ingredients and flavors because I knew I would want to be able to make this salad at home.
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