While caponata is at times likened to French ratatouille, it’s distinctly Sicilian — firmly rooted in the island’s culinary ...

Grocery stores and farmers markets are bursting right now with fruit and vegetables that taste their very best. It is ...

Simply outstanding, slata mechouia, also known as Tunisian grilled salad, tastes simply outstanding. Discover the recipe here ...

Stir in olives and capers. Bring to boil. Reduce heat to medium-low. Cover; cook, stirring occasionally, until flavors blend, about 15 min. Uncover; cook until thickened, 5 min.

This classic baccalà recipe brings together tender salt cod, soft potatoes, briny capers, and olives in a dish that’s simple, ...

Growing up, I’ll admit I was tuna-salad-averse. The tuna salad of my childhood was heavy on the mayo, full of unexpected chunks of celery, and light on salt. As an adult, however (with a seemingly ...

Marcelle made this after Easter.Deviled eggs with capers and olives Makes 12 stuffed eggs 6 hard-boiled eggs, cut in half 2 tablespoons chopped green olives 1 tablespoon drained and chopped capers ...

Add the olives, capers and thyme and pulse until finely chopped. Scrape down the sides of the bowl. 2. Add the lemon juice, olive oil and mustard and process until the mixture is smooth.

Note: This dish is the pride of the Aeolian Islands, located off northeastern Sicily, because it uses their two principal products: tuna and capers. It's also the quintessential last-minute sauce ...