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Capers - Page 4 of 18

  • Recipe

    Spinach and White Bean Salad with Tuna

    The bright, fresh combination of endive and spinach makes this salad an elegant lunch or light dinner. Water-packed canned tuna works fine, but oil-packed tuna has a richer, more satisfying…

  • Recipe

    Roasted Asparagus and Fresh Herb Grilled Cheese

    In this brightly flavored, colorful sandwich, a little soft ricotta helps make the mix of mozzarella and Parmigiano more cohesive and evenly dispersed. Though it features three fresh herbs, you…

  • Recipe

    Grilled Tuna with Puttanesca Salsa

    The classic ingredients for a puttanesca sauce—tomatoes, olives, capers, and garlic—make a briny salsa perfect for fish. The salsa would also be delicious served over grilled bread.

  • Moveable Feast

    Olive-Crusted Tuna with Spinach Ragù

    This is one of my all-time favorite recipes, and it works with any meaty fish, including bigeye or yellowfin tuna and domestic Atlantic mahimahi. These big fish contain some mercury,…

  • Recipe

    Tangy Rosemary and Tomato Sauce

    Fresh rosemary adds its piny perfume to this intensely flavored tomato sauce. It's great with Sear-Roasted Beef Tenderloin, but it's delicious paired with roast chicken, pork, or lamb, too.

  • Recipe

    Beef Tenderloin with Cornichon-Caper Herb Sauce

    Capers and cornichons add briny flavor to this pesto-like sauce, brightening up the buffet-table standard of cool (or room temperature) roasted beef tenderloin.

  • Recipe

    Niçoise-Style Salad with Soft-Cooked Egg

    This simplified version of the classic replaces the hard-boiled egg with a soft-cooked one, which means the yolk can mix easily (and deliciously) with the other ingredients. Any leftover dressing…

  • Recipe

    Grilled Denver Steak and Tomatoes with Caper-Mustard Vinaigrette

    A bold and briny vinaigrette acts as both marinade and sauce for beefy grilled steak. Serve with garlic rubbed grilled bread and a green salad, if you like. If you…

  • Recipe

    Grilled Escarole with Fines Herbes Salsa Verde

    Inspired by a classic French mayonnaise called sauce gribiche, this salsa verde combines hard-cooked eggs with capers and delicate fresh herbs (parsley, chives, and tarragon or chervil). The result is…

  • Recipe

    Sear-Roasted Sirloin Tip Steaks with Café de Paris Butter

    Based on a butter sauce created at the Café de Paris in Geneva during the 1940s, the flavored butter in this recipe is chock full of tasty things like capers,…