Take a trip around the Land of a Thousand Flavors and make a contribution to Double Up Food Bucks, an innovative and effective program that provides healthy food to those in need in our state … Continued
A few tips I picked up on using capers on Pantelleria: To rinse or not to rinse? Unsurprisingly, salt packed capers are pretty salty. Cooks are often advised to rinse capers before using them. But … Continued
Capers are the pickled flower buds of the caper plant. Eating flower buds isn’t so weird; a quick internet search pulls up guides and recipes. However, the unique thing about the caper is that if … Continued
What’s the relationship between a caper (“a crime, esp. an organized robbery”) and a caper (“a pickled flower bud of the caper plant”)? I wish I had a good story about an elaborate pickled flower … Continued
Last month, I visited a caper farm and a capperificio – or caper producer – on Pantelleria, a small island in the Mediterranean that is renowned for the quality of its capers. The capers of … Continued
In September, I visited Pantelleria, a small island in the Mediterranean midway between Tunisia and Sicily. With 37 miles of sea separating the island from the next closest land, it’s as isolated as anywhere I’ve … Continued
