I love putting powders on popcorn, whether the powder is of the cheese persuasion, or simply fine, pulverized salt. So when I saw this Cook’s Illustrated article about caper (and miso and scallion) ...

Think of any food at its peak now and chances are it goes better with lemon: asparagus and artichokes, soft-shell crabs and wild salmon, strawberries and rhubarb. Whether as just a squeeze of fresh ...

You might think capers are a fancy ingredient reserved for chefs in expensive restaurants. Or perhaps you’ve seen them on the grocery store shelf but were never quite sure what to do with them.

It’s that in-between season for so many East Coast and Midwesterners. The time of year when it’s no longer the dead of winter, but it’s not spring yet. All the luscious, green spring foods have yet to ...

Place all ingredients in medium sized mixing bowl. Whisk until well blended. Place mixture in a sealed container and store in refrigerator until firm. For best results refrigerate overnight. Combine ...

Reduce heat to medium-low; add lemon slices and reserved chicken to skillet. Simmer until sauce has thickened and chicken is cooked through, 3-4 minutes. Stir in spinach, capers, lemon juice and ...