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.

Paired with a tomato-pepper salad and a peaches and cream cake, this herby main is lush with peak green beans and corn.

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 ...

Capers are a surprisingly versatile olive substitute, sharing a similar appearance and a bold, salty flavor. However, while olives tend to be oilier and more floral, ...

Serves 4. Every cook needs a recipe with ingredients you can grab in a hurry from the closest market, and a cooking method for those ingredients that takes minutes.

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.

The capers, olives and anchovies are vinegar-based, which will provide a unique flavor to the sauce. This sauce is not to be smooth or liquid-like.

4 red snapper or other firm-flesh white fish fillets (about 5 ounces each) Instructions: In a large skillet heat oil over medium-high heat. Add garlic and cook until fragrant, about 30 seconds ...