How to use capers (and four favorite recipes)
If you were to show up at my kitchen door and conduct a surprise inspection, you'd always find at least one half-full jar of capers in the rack in the refrigerator door. I don't use capers often, but when I do, they add just exactly the right lemony, salty, bright flowery taste, and nothing else can take their place.
Of the many recipes in The Perfect Pantry that call for capers, here are four favorites:
Light and moist salmon burgers with green yogurt sauce.
Chicken Marbella, my easy adaptation of a classic.
Chicken and avocado lettuce boats with buttermilk Dijon dressing, each one a meal in a "bowl".
A sandwich to make New Orleans proud, lightened up a bit, roasted shrimp po' boy with Greek yogurt cole slaw and remoulade sauce.
What's your favorite way to use capers?