Capers

Tomato Tart with Garlic and Capers

I knew I wanted this to be a quick, throw-together affair. That meant no “salt the tomatoes to draw out the moisture,” no crust that needed to be chilled or rolled out, nothing to delay me from having crisp, cheesy crust with a simple layer of softened, jammy, garlicky tomatoes as soon as possible.

Pork Chop with Capers and Caramelized Cabbage

This recipe is simple, really existing to make the case that high quality meat, seasoned sparingly with salt and pepper is a true luxury.

Sheet-Pan Trout With Garlicky Broccolini

The benefits of cooking trout whole, butterflied go beyond visual appeal—the large piece drastically reduces the risk of overcooking, and the longer roasting time gives other vegetables on the pan a chance to crisp up.

Steak Like Tartare

This is my new favorite way to make steak at home, and it’s been on repeat all summer. Steak and a caesar? Sign me up.

Spicy Chicken Piccata

This gorgeous sleeper hit makes an excellent, crowd-pleasing dinner.

Tomato Salad with Anchovies and Onion

When the tomatoes are as good as they are right now, simple is the only way, and this way’s a great one. I’d eat them on the side of quite literally anything.

Iceberg Salad with Onions, Capers, and Pecorino

This salad goes with everything, and is exactly how I like it (acidic, herby, and mostly iceberg lettuce).

Pasta Salad with Zucchini, Sizzled Scallion, and Parmesan

The capers and lemon give it the bright brilliant tanginess that pasta salad craves, but what truly makes this one special is the mix of textures.

Buttered Salmon with Red Onion, Capers and Dill

To serve the salmon, I just use a large spoon and scoop out large hunks of it (as in, no need to “slice” or cut into even portions). The more rustic and wild, the better.

A Little Eggplant Parm

I didn’t know eggplant parm could taste this good, and yet! This one is crispy, briny, saucy, and wonderful.

Crispy Pork With Buttered Radishes

These crisp, panko-crusted cutlets are your weeknight answer to tonkatsu or Milanese with a simplified, one-step breading procedure, no eggs or flour required.

Pasta With Zucchini, Feta and Fried Lemon

The zucchini mixture should be deeply flavorful and concentrated, rather than loose or watery. If you’re looking for something saucier, add more olive oil (not pasta water) as needed to coat each piece of pasta before serving.