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Entries tagged with 'capers'

Italian Easy: Panzanella with Artichokes, Black Olives, and Capers

Italian Easy Deborah Mele 1 comment

As we move into the heart of summer and plump, juicy tomatoes begin to ripen on the vine, I start to crave panzanella. The simple, rustic salad from central Italy is made with stale bread and ripe tomatoes, epitomizing the classic Italian tradition of using leftover ingredients to create an amazing dish. More

Puttanesca Sauce

Serious Eats Joshua Bousel 4 comments

Olives, capers, and anchovies give this quick and easy tomato sauce a robust salty and briny character that goes a long way toward flavoring a plate of pasta. More

Rustic Chicken Stew with Tomatoes, Olives, and Red Wine

Serious Eats Stephanie Stiavetti 1 comment

Rustic Braised Chicken is a hearty stew full of tomatoes, olives, capers, and chicken. More

Linguini with Asparagus, Prosciutto, and Capers

Serious Eats Nick Kindelsperger Post a comment

Something about the briny punch of the capers and the salty funk of the prosciutto sounded appealing when paired with the usually reserved and straight-laced green stalks. More

Shrimp with Chunky Cherry Tomato Puttanesca Sauce

Serious Eats Kerry Saretsky 1 comment

Spicy, fresh, and aromatic, this fresh puttanesca sauce, made from fresh cherry tomatoes, olives, capers, chilies, oregano, and lemon, flavors a gorgeous stew of jumbo tomatoes. A light take on a classic that's a perfect after-work dinner for two. More

Sunday Supper: Linguine With Oven-Roasted Tomato Puttanesca

Sunday Supper Jennifer Olvera Post a comment

Oven-roasted tomatoes are tasty foundation for tangy, salty accompaniments in this easy, breezy puttanesca. More

Grilled Zucchini with Capers, Basil and Lemon

Serious Eats Lauren Rothman 1 comment

Tender grilled zucchini gets topped with a light, refreshing dressing of capers, fresh basil, olive oil and lemon. More

Italian Salsa Verde

Serious Eats Joshua Bousel 1 comment

Italian salsa verde is kind of like chimichurri taken to the next level—it's base of parsley, oil, and garlic is familiar, but a hefty dose of capers injects a sharp briney bite. More

Cedar-Planked Whitefish With Chimichurri

Serious Eats Jennifer Olvera 2 comments

Cedar-planked whitefish with chimichurri relish is smoky, briny, and backyard party-ready. More

Grilled Rare Tuna Salad with Basil-Tapenade Vinaigrette

Serious Eats Kerry Saretsky Post a comment

Grilled, rare tuna is the star of this butter lettuce salad dressed in an easy basil-tapenade vinaigrette and crowned with fried capers. More

Sandwiched: Crispy Caper Chicken and Homemade Mayonnaise

María del Mar Sacasa Post a comment

Boneless, skinless chicken breasts and cutlets are surely close cousins of the rubber flip-flop. I've dined on many a chewy version in the name of healthful eating, but am always left wishing I had a do-over meal. When properly encased in a crisp coating of flavorful breadcrumbs, however, I will make an exception and pardon the aforementioned offense. More

Crispy Caper Chicken Sandwich with Homemade Mayonnaise

Serious Eats María del Mar Sacasa 2 comments

Feel free to use your favorite brand of store-bought mayo here, but really, the homemade kind is so much better. You'll need a 2.5 ounce jar of nonpareil capers for this recipe.... More

The Art of Eating's Swordfish with Olives, Celery, Garlic, Vinegar, and Mint 

Serious Eats Caroline Russock 1 comment

Swordfish is not a fish that needs to be treated with a gentle hand. It's firm, steaky flesh and strong flavors can stand up to virtually anything you throw at it. In fact, not too many other fish in the sea could stand up to the classically Sicilian Pesce Spada alla Stemperata or Swordfish with Olives, Celery, Garlic, Vinegar, and Mint. Edward Behr adapted this recipe for The Art of Eating Cookbook and it's full of those big, punchy elements that swordfish thrives on: vinegar, capers, onions, garlic, and raisins. More

Dinner Tonight: Pork Scaloppine with Lemon, Capers, and Chopped Arugula

Serious Eats Nick Kindelsperger 1 comment

Sometimes it's fun to revisit an old classic, especially one that you haven't cooked for years and years. That's basically the story of pork scaloppine and me. Surely, the quick sauce of capers, lemon, and garlic would make anything taste good, but I was genuinely surprised how quickly and easily this recipe from David Tanis's The Heart of the Artichoke came together. More

Dinner Tonight: Whitefish Baked with Tomatoes, Olives, and Capers

Serious Eats Nick Kindelsperger 1 comment

As anyone who has followed a Jamie Oliver recipe before knows, directions are free-form and amounts are purposely vague. Olive oil is dished out in "glugs." Red wine is added in "tiny swigs." What is written below is exactly what I used for two portions, but you could easily add additional vinegar if you need more tang or another chile if you need more heat. More

Dinner Tonight: Grilled Whitefish Salad with Tomatoes and Tarragon Vinaigrette

Serious Eats Nick Kindelsperger 5 comments

The fish fillets are grilled quickly then immediately placed atop a handful of lettuce, which wilts the leaves just slightly. Cherry tomatoes, tarragon, and capers are all tossed with a simple vinaigrette then added on top. With those little tomatoes just starting to pop up at farmers' markets, this is the perfect time to check out what whitefish is all about. More

Dinner Tonight: Tomato Sauce with Pine Nuts, Capers, Olives, and Raisins

Serious Eats Blake Royer Post a comment

One of my favorite ways to rethink tomato sauce is the classic alla puttanesca rendition, where the tomatoes are fortified with capers, olives, and pungent anchovies. This recipe from Naples, from Nancy Harmon Jenkins' exhaustive tome of Southern Italian cooking Cucina del Sole, is reminiscent of puttanesca, but with the sweet and nutty addition of raisins and pine nuts. It can be tossed with pasta or served with a piece of fish. More

Kale with Golden Raisins and Onions 

Serious Eats Caroline Russock 1 comment

The following recipe is from the May 25 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! [Photographs: Caroline Russock] This recipe for Kale with Golden Raisins and Onions from Nigel Slater's Tender:... More

Dinner Tonight: Chicken Catanzaro Style

Serious Eats Blake Royer 5 comments

This fantastic recipe from Lidia Bastianich stuffs the chicken with a mouthwatering mixture of breadcrumbs, parsley, anchovies, capers, lemon zest, nutmeg, and cinnamon. It's a bit of work to get it prepared, but definitely worth it: cooked covered over the course of 40 minutes or so (it's a cross between saute and braise), the chicken releases its juices into the skillet to make a marvelous sauce. More

Dinner Tonight: Roasted Caper Caesar Salad

Serious Eats Blake Royer 6 comments

The Caesar salad is, when done properly, one of my favorite things to eat. Obviously anything you get out of a bottle is not going to meet this requirement, but the dressing itself is not all that difficult to make. Once you've tasted the clean, creamy, bright flavor of the real thing, going back to the bottle is impossible. More

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