Cooking and Baking

Capers- Yes or No?

I found a spaghetti with chickpeas and tomato recipe that looks pretty good for my big fat diet.

The recipe calls for capers, which I've somehow avoided my entire life.

My online research says they kind of taste like green olives, which I'm no big fan of either. So I'm leaning towards no capers.

So my question, Serious Eaters, is do I try them, because maybe I'll like 'em, or bag 'em?

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