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
Twenty years ago this September, Zingerman’s Bakehouse fired up its oven and started baking. Owner Frank Carollo had a crew of eight bakers. At first they had a simple goal: to make better bread for … Continued
The first thing to know about Rangpur limes is that they’re not really limes at all. They’re actually a hybrid of lemons and mandarins, which they also resemble. If that’s hard to imagine, think clementines … Continued
