'capers' on Serious Eats

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

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

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: Grilled Whitefish Salad with Tomatoes and Tarragon Vinaigrette

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

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

Dinner Tonight: Chicken Catanzaro Style

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

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

Sauced: Mint-Caper Sauce

Switching from brisket and matzo to ham and lamb is something I had to get used to in the early days of my relationship with the Easter-celebrating wife, but now one without the other just seems wrong. Focusing in on the lamb, Easter seems to be the only holiday where this great meat gets its due as the centerpiece of the occasion. More

Dinner Tonight: 'Ino's Tuna with Black Olive Pesto Panini

This isn't a simple tuna salad. Instead of just mixing mayonnaise with tuna, you create a dynamic black olive pesto, which is spread on the bread right before it's grilled. The tuna is then spiked with capers, red wine vinegar, lemon juice, and red pepper flakes. It has flavor to spare. But the final trick that sends this sandwich over the edge is the panini press. Grilling the sandwich unifies it into one glorious, crispy package. More

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