T H E STA P L E
CAPERS 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
T H E R E A L I ST
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
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.
JUNE 2015
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REALSIMPLE.COM
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
P R O P S T Y L I N G BY J O J O L I
Savory side dish
