will remove the excess harshness, allowing their true, bright flavor to shine. There are many beautiful ways to use them. You can stir them into pan sauces at the very end of cooking to add a bright, acidic punch that cuts through rich fats like butter or cream. You can toss a tablespoon into a green salad or potato salad for a delightful, salty crunch. Capers and seafood are best friends, so sprinkle them over baked salmon, trout seared in a pan, or tuna salad. Beyond chicken piccata, they are wonderful in creamy mushroom chicken or roasted chicken dishes. You can also toss them with roasted cauliflower, asparagus, or green beans for an instant flavor upgrade, or use a small pinch of rinsed nonpareil capers on top of a finished dish as a beautiful visual garnish.
If you want to let capers be the star of the show, try your
