9 Tangy Recipes for Caper Addicts

© John Kernick
By F&W Editors Posted February 26, 2016

Capers, the tiny green pickled flower buds, are a great way to add deliciously briny flavor to a range of dishes.

From lamb burgers to potato salad, here are nine excellent recipes that will take you through an entire jar of tangy capers.

1. Chile Shrimp with Butter Beans and Lemony Couscous

Food & Wine:

F&W's Kay Chun's caper-studded couscous makes a delicious base for quickly sautéed spicy shrimp.

2. Roasted Peppers with Caper Dressing

Food & Wine:

Pick your favorite bell peppers for this fast, simple side.

3. Sausage-and-Olive Pizza with Capers and Pecorino Sardo

Food & Wine:

Piquant capers give this pizza a tangy twist.

4. Roasted Branzino with Caper Butter

Food & Wine:

Chef Steve Corry makes the easy compound butter in this recipe with wild Tunisian mountain capers, although any caper will work.

5. Penne with Salmon Puttanesca

Food & Wine:

A traditional puttanesca gets complex, savory flavor from olives, capers, tomatoes and anchovies (which essentially melt into the sauce). This version omits the traditional anchovies in favor of salmon, which stays firm and makes for a heartier dish.

6. Tangy Sun-Dried Tomato and Olive Dip

Food & Wine:

This savory dip is delicious on its own or spread on grilled cheddar sandwiches.

7. Smoked-Trout-and-Caper-Cream-Cheese Toasts

Food & Wine:

Inspired by the classic combination of bagels with lox and cream cheese, chef Tory Miller devised this variation using smoked, locally raised trout and homemade English muffins.

8. Beef-and-Lamb Burgers with Cheddar and Caper Remoulade

Food & Wine:

These juicy burgers feature a tangy remoulade made with cornichons, parsley, capers and garlic.

9. Creamy Potato Salad with Olives, Cornichons and Capers

Food & Wine:

In the world of potato salads, there is often a divide between those who love a creamy style and those who prefer a tangy one. Chef Jason McCullar's version will appeal to everyone: It's dressed with plenty of mayonnaise that's blended with pickles, capers, olives and mustard.

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