Photography: Jamie Chung1 of 5
The Great Caper
Mediterranean cooks figured out the genius of these bright little bursts of piquancy centuries ago. They are a true power ingredient, elevating not just chicken piccata and salade Nicoise but simple dips, roasted vegetables, and more.
Learn how to choose and use these gems in our Salt-Packed Capers Cheat Sheet.
Photography: Raymond Hom2 of 5
Caper Cream Cheese
Stir together 4 parts cream cheese and 1 part each sour cream and rinsed small salt-packed capers (chopped chives optional); season with pepper. Serve with crudites or on a bagel with lox, red onion, and a spritz of lemon.
Photography: Raymond Hom3 of 5
Heat 1/4 inch olive oil in a skillet over medium-high heat. Fry rinsed then dried salt-packed capers (preferably large) until buds open and shrivel, 30 seconds. Drain on paper towels; let cool. Sprinkle on salads and seafood or eat as a snack.
Photography: Raymond Hom4 of 5
Melt 2 tablespoons unsalted butter in a pan over medium-high heat. Saute 1/4 cup rinsed salt-packed capers, 2 tablespoons golden raisins, and 1/4 teaspoon minced hot chile, 30 seconds. Add 1/4 cup sherry vinegar; simmer 2 minutes. Serve over roasted vegetables or seared fish.
Photography: Raymond Hom5 of 5
Rinse, drain, and use salt-packed capers as is. "Nicoise up" potato or tuna salad; elevate deviled eggs, sliced tomatoes, or steamed green beans; toss with toasted breadcrumbs and pasta; add to pesto or vinaigrette.
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