capers

Breakfast Salad with Smoked Trout and Quinoa recipe | Epicurious.com

eggs

Little Gem lettuce, leaves separated

Persian cucumber, sliced

red onion

trout,

quinoa

olive oil

lemon zest

lemon juice

plain Greek yogurt

dill (for serving)

This Creamy Salmon Pasta recipe is a great way to show off what a "home chef" you are. Simple yet impressive, this is a perfect recipe for a date night at home.

Creamy Salmon Pasta with Spinach

Nonstick cooking spray

salmon 3/4 pound)

kosher salt, divided, plus more for pasta water

black pepper, divided

linguine

unsalted butter

garlic cloves,

heavy cream

dry white wine

lemon

box (5 ounces) baby spinach

Lemon wedges, for garnish (optional)

Preheat oven to 400 degrees F. Spray small rimmed baking pan with nonstick spray. Place salmon, skin side down, on prepared pan and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake 12 minutes or until salmon is almost opaque throughout and internal temperature reaches 145 degrees F.

Meanwhile, in large pot of boiling salted water, cook linguine according to package instructions.

Meanwhile, heat butter in large high-sided skillet over medium heat. Add garlic and cook 1 minute, stirring constantly. Add cream, wine, lemon zest and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling over medium-high heat, then reduce heat to medium and cook 5 to 6 minutes or until mixture is thickened to a thin sauce consistency, stirring frequently. Reduce heat to low.

Drain linguine and add to skillet. Stir in spinach and capers and cook over low heat 1 to 2 minutes or until spinach is just wilted.

Remove salmon from oven. Slip spatula between salmon skin and flesh to remove skin; break into large chunks over linguine. Serve garnished with lemon wedges, if desired.

https://mediavine-res.cloudinary.com/video/upload/fv6ln8f7yhcrrkyaej1r.mp4

This Creamy Salmon Pasta recipe is a great way to show off what a “home chef” you are. Simple yet impressive, this is a perfect recipe for a date night at home.

Creamy Salmon Pasta

Try our recipe for seasonal roast lamb with a fresh tomato and caper marinade. The marinade goes on while the lamb is resting and mixes with the juices to make a light summery sauce

Summer roast lamb with tomato and caper marinade

leg of lamb 1.5kg, butterflied

tomatoes 3, diced

shallots 2 large or 4 small, finely chopped

capers 1 tbsp, rinsed

parsley a small bunch, chopped

mint a small bunch, chopped

basil a small bunch, chopped

lemon 1, juiced

olive oil 2 tbsp

This was one of Julia Child’s favorite dishes for a working lunch. For decades, Julia was on the road more than she was home and, when she returned to her beloved kitchen, she craved simple foods. For Julia, the important ingredients for this sandwich were the tuna (it had to be packed in oil) and the mayo (she preferred Hellmann’s). Her longtime assistant, Stephanie Hersh, said, “The rest was up for grabs.” Make it with capers, cornichons and chopped onion, a squirt of lemon juice and some herbs, serve it open-face on an English muffin or between slices of white bread, and you’ll have Julia’s midday signature.

Tuna-Salad Sandwich, Julia Child Style

tuna

celery

Salt

pepper,

chives

toasted English muffins (preferably Bays) bread

lettuce leaves,

tomato

onion (optional)

Prepare the tuna salad: Using a fork, mash the tuna with 3 tablespoons mayonnaise. Add the celery, as much onion and chopped cornichons as you’d like, and the capers or olives, and toss to combine. Add a squirt of lemon juice, some salt (go easy at first) and pepper. Taste and see if you'd like more mayo, onion or cornichons. Add more lemon juice, salt and pepper to taste. Stir in the chives or parsley, if you’re using either. (Makes 1 1/2 cups.) The tuna salad is good to go as soon as it’s made, but it’s even better after a couple of hours in the fridge.

When you’re ready to serve, spread the muffins or bread with a little mayonnaise. If you’re using English muffins, do what Julia did: Make open-face sandwiches. Put a leaf of lettuce on each muffin half, top with tuna salad and finish with tomato and onion. If you’re using sliced bread, prepare traditional sandwiches: Top each of 2 slices of bread with 1 piece lettuce, tomato and onion, then spread over the tuna and finish with remaining onion, tomato, lettuce and bread.

Pizza Napoli {Pizza With Anchovies}

Cups Pizza Flour (00 Type Flour)

Cups All-purpose

Tablespoon Instant Yeast

Cup Dry White Wine

Water

Teaspoons Fine Sea Salt

Tablespoons Olive Oil (Plus More For Oiling Bowl & Top of Pizza)

Cups Prepared Quick Tomato Sauce

Cups Shredded Mozzarella Cheese

Tablespoons Salted Capers, Rinsed

Teaspoon Dried Oregano

Chili Flakes (Optional)

For the dough, early in the day, mix together the two flours in a large bowl along with the white wine, yeast, salt, and olive oil.

Slowly add in the warm water, stirring as you go until the dough comes together in a ball.

Dump the ball out onto a lightly floured surface and using your hands, knead with your hands until the dough is very smooth, about 5 to 7 minutes.

Place the dough in a lightly oiled bowl covered with plastic wrap and let double in size, about 1 1/2 hours.

Divide the dough up into 8 ounce portions, rolling each in a ball.

Place two of the balls on a lightly oiled plate and cover with plastic wrap and refrigerate until needed. (Dough can be made up to 48 hours ahead of time)

Wrap the extra remaining dough in plastic wrap and freeze for future use.

Remove the dough balls from the refrigerator 2 1/2 hours before needed, allowing them to completely come to room temperature before using.

Preheat your oven to the highest setting (usually 500 degrees F.).

For Each Pizza: On a lightly floured surface, use your hands to press your dough out to a 12 inch circle.

Lightly cover a baking sheet (or pizza peel if using a pizza stone) with cornmeal, and place the dough on top.

Lightly brush the outer edges of the pizza with olive oil, and spread the tomato sauce over the dough, leaving a 1-inch border.

Scatter the mozzarella cheese over each pizza, leaving that 1 inch border clear.

Arrange half the anchovies and capers over each pizza.

Sprinkle the oregano, chili flakes (if using) and sea salt over the pizzas, then bake each pizza until bubbly and golden brown, about 15 to 20 minutes.

Looking for a veggie midweek meal? Try our vegetarian celeriac steak recipe for a super easy low calorie meal for three

Celeriac steak with salsa verde

celeriac 1, peeled

unsalted butter 25 grams

vegetable oil 1 tbsp

garlic 2 cloves, bashed

thyme a few sprigs

white wine 100 milliliters

vegetable or chicken stock 150 milliliters

kale 100 grams

parsley

mint a small bunch, finely chopped

baby capers 1 tbsp, rinsed and finely chopped

Dijon mustard 1 tsp

red wine vinegar 1 tbsp

olive oil 3 tbsp

Sicilian tuna pasta

300 g dried pasta shells

baby capers

500 g ripe mixed-colour cherry tomatoes

oregano

x tuna

Though an American cook (or even a French one) usually adds mayonnaise to the bowl when dressing canned tuna for a sandwich, Italian cooks invariably anoint theirs with olive oil instead. Capers, olives and anchovy often join the festivities; here they are combined with garlic and parsley to make a zesty salsa verde. Choose the best quality Italian or Spanish canned tuna—the extra cost is well worth it. The other essential ingredient is freshly baked bread, like a good crisp baguette or crusty ciabatta roll.

Italian-Style Tuna Sandwich

extra-virgin olive oil, plus more as needed

green olives,

anchovy fillets, chopped

red pepper

Salt and pepper

baguette ciabatta rolls

lettuce leaves, arugula

serrano chile, thinly sliced, optional

Make the salsa verde: Whiz parsley leaves and 1/2 cup oil in a food processor or blender to a pesto-like consistency, then transfer to a small bowl. (Alternatively, chop parsley by hand and combine with oil.) Add garlic, chopped olives, anchovies, capers, lemon zest and red pepper to parsley mixture and stir well. Season with salt if necessary and freshly ground black pepper to taste. Thin with more oil as desired.

Cut baguette crosswise into 4 equal pieces, then split each lengthwise with a serrated knife. (If using rolls, split each lengthwise.) For each sandwich, lay bread flat, crust side down. Spread cut sides with 2 tablespoons salsa verde. Put a few lettuce leaves on 1 piece of bread and arrange 2 ounces of tuna over lettuce. Top tuna with 1 egg, quartered. Season egg lightly with salt and pepper. Add sliced serrano chile, if using. Drizzle with a little more salsa verde, then press sandwich closed.

This fast and satisfying vegetarian weeknight pasta packs in a whole pound of brussels sprouts. The mountain of shredded sprouts may seem like a lot, but like spinach, it will cook down. As the sprouts soften, they caramelize and naturally sweeten, losing any hints of bitterness. Chickpeas are toasted in olive oil until deep golden brown, crispy in spots and super toasty. They bring a nutty, earthy flavor to the dish, complementing the tangy capers and lemony sauce. Leftovers are tasty enjoyed cold like pasta salad, added to a frittata, or sautéed in olive oil until golden and topped with a fried egg.

Caramelized Brussels Sprouts Pasta With Toasted Chickpeas

Kosher salt and black pepper

chickpeas,

garlic cloves, thinly sliced

brussels sprouts,

tagliatelle pasta

Parmesan

red-pepper flakes

Meanwhile, in a Dutch oven or a large, deep skillet, heat 2 tablespoons of the oil over medium. Add chickpeas, season with salt and pepper and cook, stirring occasionally, until deep golden and well toasted, about 5 minutes. Transfer the chickpeas to a paper towel-lined plate.

Add the butter, garlic and 2 tablespoons of the oil to the Dutch oven and cook, stirring, until fragrant, about 1 minute. Add brussels sprouts, season with salt and pepper, and cook, stirring occasionally, until tender and lightly caramelized, about 10 minutes.

Meanwhile, cook pasta according to package directions in the boiling water until al dente. Drain, reserving 2 cups of the pasta water.

Add the pasta, 1 cup reserved pasta water, about 3/4 of the toasted chickpeas and the remaining 2 tablespoons oil to the Dutch oven. Stir in the Parmesan, capers, lemon juice, red-pepper flakes and half the chives until well incorporated and saucy, 1 to 2 minutes. Season with salt and pepper. Add more pasta water if a thinner sauce is desired.

Divide pasta among bowls. Top with remaining toasted chickpeas and chives. Garnish with more black pepper and Parmesan.

Cheesy, saucy baked pasta is even more fun when you can slice it into wedges. Spaghetti, bucatini, rigatoni—if it’s pasta, it works for this recipe.

Baked Pasta alla Norma

globe eggplant, peeled,

cherry tomatoes

garlic cloves, smashed

extra-virgin olive oil,

½ tsp. crushed red pepper

Kosher salt

tomato paste

spaghetti

Tbsp. capers

basil,

Cheesy, saucy baked pasta is even more fun when you can slice it into wedges. But for clean slices, let the pie rest before cutting. Spaghetti, bucatini, rigatoni—if it’s pasta, it works for this recipe. Just don’t rinse the noodles; you want that starch. Also, roasting the vegetables first concentrates their flavors and removes excess water.

Bon Appétit

Preheat oven to 425°. Combine eggplant, tomatoes, garlic, ¼ cup oil, and ½ tsp. red pepper flakes in a large ovenproof skillet, preferably cast iron. Season generously with salt and toss to combine. Roast, shaking skillet once or twice, until eggplant is tender and tomatoes burst, 25–35 minutes. Let vegetables cool while you prepare the pasta (watch out for the hot handle when you take the skillet out of the oven). Reduce oven temperature to 400°.

Whisk eggs and tomato paste in a medium bowl until smooth, then whisk in about three-quarters of Parmesan.

Cook spaghetti in a pot of boiling salted water, stirring occasionally, until al dente. Immediately drain pasta in a colander and shake to remove excess water; transfer pasta back to pot.

Add cooled vegetable mixture to pot with pasta. Wipe out skillet and drizzle in a little oil; roll around in skillet to coat. Add egg mixture to pasta and toss vigorously with tongs until pasta is evenly coated. Add capers and ½ cup basil and toss again to combine.

Transfer pasta mixture to skillet and press gently into an even layer. Top with remaining Parmesan, a few whole basil leaves, and an extra sprinkle of red pepper flakes.

Bake pasta until surface is nicely browned, 30–35 minutes. Let cool 10 minutes before cutting into wedges for serving.

Here’s my favorite recipe in Toni Tipton-Martin’s excellent and invaluable “Jubilee: Recipes From Two Centuries of African American Cooking” (2019). It’s a remix of one that the chef Nathaniel Burton collected into his 1978 opus, “Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets,” and one that Tipton-Martin glossed-up with lemon zest, juice and extra butter, a technique she learned from the restaurateur B. Smith’s 2009 collection of recipes, “B. Smith Cooks Southern-Style.” It’s a dish of smothered pork chops, essentially, made into something glorious and elegant. “The food history of Blacks in America has been a story of the food of survival,” she told me in an interview. “We need to start celebrating the food they made at work."

Pork Chops in Lemon-Caper Sauce

pork

salt and freshly cracked black pepper,

thyme leaves

very small shallot, minced (about 1 tablespoon)

garlic cloves, minced (about 1 teaspoon)

all-purpose flour

chicken stock, homemade

parsley,

Hot sauce (optional)

Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme. Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer. Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm.

Drain the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling. Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute. Sprinkle in the flour, and cook, stirring, for 2 minutes. Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.

Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you’re using it), and simmer for 1 to 2 minutes. Stir in the remaining 2 tablespoons of butter until it’s melted and the sauce looks smooth. Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste. Garnish with more fresh parsley.

This salad is both dead simple to make and highly luscious. It gets a velvety richness from the avocados. The salad is enlivened by a splash of red wine vinegar in the dressing and a handful of briny capers sprinkled on top. The herbs here are used in two ways, both chopped into a garlicky salsa verde-like dressing, and strewn in whole leaves across the plate. Choose your avocados carefully for this; look for firm but not rock-hard fruit, without any mushy spots. If you’d like to substitute another variety of avocado for the Haas you can, but the salad may not have the same texture. Then serve it either as a side dish or an appetizer with a meal of roasted or grilled meats, chicken or fish. Or make it the foundation of a light lunch, with some crusty bread and tangy cheese on the side.

Avocado Salad With Herbs and Capers

cilantro

scallions, very finely chopped

jalapeño, seeded and very finely chopped

garlic cloves, finely grated or minced

fine sea salt, more to taste

red wine vinegar,

Haas avocados, peeled,

capers, drained

Flaky sea salt and black pepper

Reserve a cup of whole cilantro leaves; finely chop the rest of the leaves and tender stems. Transfer chopped leaves to a medium bowl.

Reserve a cup of whole parsley leaves; finely chop the rest of the leaves and tender stems. Transfer chopped parsley to the bowl with the cilantro. Add scallions, jalapeño, garlic, fine salt and vinegar. Stir in oil. Taste and add more salt, vinegar or both, if needed.

Scatter the whole cilantro and parsley leaves over 4 serving plates. Fan the avocados out on top, and sprinkle lightly with fine salt to taste. Spoon the herb dressing over the avocado, making sure to include the oil in the bowl, and top with capers. Sprinkle with flaky sea salt and black pepper and serve.

Rémoulade Sauce recipe | Epicurious.com

mayonnaise

Dijon mustard

mustard

tarragon vinegar

Tabasco sauce

drained tiny capers, chopped

flat-leaf parsley

scallion (3 inches of green left on), very thinly sliced

Salt and black pepper,

N/A black pepper

If we were to round up an all-star team of summer's greatest produce, it'd look a little something like ratatouille: Eggplant and zucchini. Peppers and tomatoes. The gang's all here!

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