Food
Val Talks Capers (pt. 2)
Val from Zingerman’s Mail Order talks about her caper-filled trip to Pantelleria, Italy.
Author: Val Neff-Rasmussen
Food
Val Talks Capers (pt.1)
Val from Zingerman’s Mail Order talks about her caper-filled trip to Pantelleria, Italy.
Food
Recipe: Sciaki Sciuka
Sciaki Sciuka (pronounced shah-key shoo-kah) appears in restaurants and on home tables across Pantelleria. When I visited in September, I ate sciaki sciuka almost every day. Like all dishes that originated at home, each version … Continued
Food
Tips for cooking with capers
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
Food
Why are capers better than caperberries?
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
Food
Caper vs. caper?
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