Lior Lev Sercarz, the owner of the New York spice house La Boîte, has revamped that North African staple, preserved lemons, with the help of the chef Eric Ripert and Le Bon Magot, a maker of chutneys and condiments. Said to be Tunisian-style and based on a recipe from Mr. Sercarz’s grandfather, these lemons are notable because they are not just cured in salt, but also steeped in olive oil and bolstered with harissa, for uncommon richness. The slices are excellent on their own as a relish to serve with meats and seafood, and are particularly delicious alongside smoked fish; chop a few tablespoons to fold into sweet potato purée for Thanksgiving.
Tunisian-style Preserved Lemons, $12 for seven ounces, laboiteny.com.
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