Cookthink

Sardines And Eggs On Toast With Capers And Dill

This Scandinavian-influenced combination makes a sturdy breakfast in cold weather or a delicious, clean supper that goes well with a cold sip of vodka or glass of beer.

Tarragon, Chive And Caper Deviled Eggs

The beauty of the deviled egg is the ease of preparation, the endless variations -- and the fact that they are a real crowd-pleaser at cookouts and picnics. Read more about this recipe at Coconut & Lime.

Roasted Vegetable Ratatouille

The finished ratatouille keeps well in the refrigerator in an airtight container for 4 to 5 days. It can be served hot, warm or cold. Read more about this recipe at the Washington Post.

Pan-Smoked Tomato Bisque With Saffron Aioli

With the saffron aioli and tapenade on a thin slice of baguette, the presentation is good enough to serve to guests as a main course. Read more about this recipe at The Washington Post.

Creamy Fettuccine With Smoked Salmon, Cucumber And Capers

Like a deconstructed tea sandwich, this surprising pasta dish combines crunchy cucumber with smoky salmon and rich cream. This recipe is part of Andrew Schloss's Sunday Dinners.

Pan-Roasted Pork Chops With Mustard-Caper Sauce

This is one of the quickest and easiest ways to cook pork chops indoors. The quick pan-sauce made with a little broth (you could also use water), mustard and capers adds deep flavor and elegance. Take care to season and brown the chops well, and check their temperature early and often.

Grilled Halibut With Caper-Butter Lemon Juice

Here’s a quick sauce for grilled fish that delivers a huge lemon punch. It’s less a lemon-caper butter than a caper- and butter-flavored lemon juice. For more recipes like this, visit hogwash.

Chilled Asparagus With Caper-Shallot Vinaigrette

The salty capers compliment the green flavor of asparagus really nicely - this is a great light side dish to go with a heavier main course.

Sauteed Chicken With Tomatoes And Capers

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Potato Salad With Capers And Parsley

Be sure to let the warm, simmered potatoes absorb the champagne vinegar for a few minutes before tossing them with the capers and parsley. The flavor of the champagne vinegar soaks into the potatoes and infuses every bite.

Braised Chicken With Fennel, Cherry Tomatoes And Capers

Braising chicken with vegetables is the simplest way to get a moist, flavorful breast. It's perfect for any combination of vegetables, spices and herbs. Let cuisine, color and texture guide you. (For example, you could take it Latin American and go with sweet potatoes, black beans and cumin.)

Sicilian Caponata Salad

Salting eggplant for this traditional Sicilian dish is unnecessary provided that the eggplants you are using are firm and not too big. Leftover caponata can be used to make microwaved cod Niçoise or soupe au pisto. This recipe is part of Andrew Schloss's Sunday Dinners.