THE STAPLE

THE STAPLE

CAPERS

Some are as small as peppercorns, others as large as peas, but all capers pack a flavor-boosting jolt of salt and acid. Picked as buds off shrubs native to the Mediterranean and parts of Asia, they’re then cured in vinegar or salt. In the process, they take on a brininess like green olives. Before using, drain capers packed in liquid and rinse salted ones. Then add them to sauces or scatter them over grilled or roasted meats and vegetables.

THEY’RE KEEPERS

Once they're opened, you can keep brined or salted capers in the refrigerator for about a year.

3 QUICK IDEAS

RECIPE Brown butter–lemon caper sauce

HANDS-ON TIME 10 MINUTES TOTAL TIME 10 MINUTES SERVES 4

Heat 4 tablespoons UNSALTED BUTTER in a medium skillet over medium heat. Cook, stirring occasionally, until the butter foams and begins to brown, 6 to 8 minutes. Add 1 tablespoon

each LEMON JUICE and CAPERS. Season with SALT and PEPPER. Serve over vegetables, such as grilled summer squash or steamed or roasted broccolini.

EASY UPGRADE Leftovers for lunch

Combine 1/3 cup MAYONNAISE, 2 tablespoons chopped

CAPERS, 1 teaspoon WHITE WINE VINEGAR,SALT, and PEPPER. Serve with flaked leftover FISH, such as salmon, and thinly sliced RED ONION on

PUMPERNICKEL.

EASY UPGRADE Savory side dish

Toss 1 pound BABY POTATOES and 1 bunch trimmed RADISHES (halved, if large) with OLIVE OIL, SALT, and PEPPER on a large rimmed baking sheet. Roast at 400° F until tender, about 25 minutes. Top with CAPERS and chopped CHIVES and serve

with LEMON WEDGES.

Written by Chris Morocco Photograph by Aaron Dyer