Capers
Recipes
Zucchini pasta with crispy capers and pistachios
Half the zucchini melts into the sauce and the other half comes back fried and sharp with vinegar.
Four hours on the counter, then pasta
Ripe tomatoes left out until they slump and make their own dressing, and hot pasta tipped in to drink it.
Calabrian shrimp and orzo
The shrimp sit in garlic, capers and chile while the pasta boils. That is the whole method.
Lemon-caper chicken, zucchini orzo underneath
The topping is built in the chicken's own pan, which is where the flavor was.
Sheet-pan meatloaf and roast vegetables
Shaped free-form on a tray, not packed into a tin, and better for it.
Sausage and gnocchi baked under mozzarella
Calabrian chile and capers doing the heavy lifting while the oven does the work.
Half-hour pork ragù with currants and clove
A ragù in thirty-five minutes, sweetened with fruit and spiced like a Christmas ham.
Shrimp and basil fettuccine in a yellow tomato sauce
Yellow tomatoes make a sauce that tastes of tomato without the red bark.
Shrimp and charred vegetable couscous
Leave the vegetables alone in the pan and they brown. Stir them and they steam.
Salsa verde, anchovy and all
Sharp, briny and green. The Italian one, not the tomatillo one.
Yuzu chicken piccata
A teaspoon of yuzu kosho carries the entire pan sauce. Sake and butter do the rest.
The lemon-caper dressing that thinks it's a Caesar
Bright, briny and thin enough that every leaf gets some.
Greek panzanella with crispy pork
The benchmark bread salad gone Greek, with pork that crackles.
Featured
Tomato sauce so simple you'll die
Marcella's three ingredients, one of which you bin, and a fourth she never sanctioned.
A ricotta pasta that begs to be messed with
Stir it in a bowl while the water boils, then fiddle until it tastes like yours.
Gnocchi baked with corn and a goat cheese heart
A whole round of goat cheese goes in last and collapses into the sauce.