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Capers: like or dislike?


Welcome to Like or Dislike, where you get to share how you really feel about ingredients from the pantry, ingredients I'm thinking about adding to my pantry, other seasonal foods, and favorite cooking gear. The things you like are sure to find their way to the recipes here on The Perfect Pantry, so do tell.

A few weeks ago, I tossed out a Friday night post on Facebook, reminding everyone of the next day's Like or Dislike, and asking, playfully, "What could it be?" A friend replied, "Capers. Bleh." Well, that made me wonder how everyone else feels about capers. I always have a jar in my refrigerator, though I don't use them often. The flowery, lemony undertone adds essential flavor to some dishes (chicken marbella, chicken piccata), and I love to mash a few capers into homemade tartar sauce and deviled eggs. How about you?

Capers: like or dislike?

Last week: Smoked paprika. Who liked, and who disliked? Take a look.

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I don't just dislike capers, I intensely dislike them. I'd even you the H word. Years ago we used to go to a favorite seafood restaurant (which was an hour away) for special occasions. I loved flounder stuffed with crab meat, but I found out pretty quickly that they added capers to the stuffing. I tried picking out the capers, but always ended up missing at least one and eating it. Not good. I ended up moving on to another favorite when we ate there simply to avoid the capers.


I'm a huge fan of capers. I first used them in chicken piccata and loved them so much they found their way into many dishes. Any time I'm looking to add a little zip to a sauce or salad I think about adding capers.

Like them very much.

Love capers, delicious

As you know I absolutely love capers. Never miss a chance to add them to something.

a friend has a grandson who is precocious re food-when he was 4ish, insisted that he must have capers with his salmon. Keep a jar on hand, but don't remember to use them without a recipe telling me.

I love capers. Chicken piccata is a favorite,sometimes substituting turkey or pork cutlet. Also they are very good with fish.

I like this in a boat, in a moat, geez, pretty much anywhere. I think they are under utilized.

Love capers. They're delicious in sauces, salads and on a bagel with cream cheese and lox.

Love them. Marbella ... Puttanesca (Street-walkers spaghetti) I have made it so many times I don't even have to look at the recipe any more. Capers, black and green olives, anchovies, basil, oregano, parsley, garlic, tomatoes. Yum! I even add them to sauces and salsas that I spontaneously create for fish. Capers, yes!

I was indifferent to capers: couldn't see that they made any difference, waste of money, etc... Then I tried Perfect Pantry's White Bean Tapenade. Then I knew what I'd been missing. So I still don't 'like' capers, but in that recipe they are the star ingredient. So I'll have to buy another bottle when this one runs out.

Love capers!! Just bought some yesterday, in fact to make zucchini tapenade!

Sorry, the White Bean Tapenade isn't in the Perfect Pantry... try www.food52.com. (I guess I depend on this site so much I just assumed it was here!)

Love capers! I always have a jar on hand. Great in egg salad and chicken salad.

Love them. They are an ingredient in our favorite pasta salad.

Love capers. I'm visiting my sister in Olympia and we had bagels and cream cheese and smoked salmon this morning. Imagine my disappointment when there were no capers! :(

Would I eat them out of a spoon? No. But chop them up, add whole grain Dijon, butter and a bit of honey and you change green beans into nirvana!

I'm in the half way of like and dislike.
I rather like them for some recipes, mostly good for salads.

I LOVE capers. In fact, depending on the recipe, I include the brine. Dorie Greenspan suggested it and since trying it, I haven't rinsed them since. I especially enjoy them with Mediterranean recipes which include peppers, onions, artichokes, tomatoes, etc. Deviled eggs, chicken piccata, or anything that is brightened with their unique flavor. I just used them in a roasted veg recipe last night we had with fish. Their sharp, briny flavor is always appreciated. Caper berries, however...

don't dislike, but don't use them often enough to form a definitive like for them.

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