13 Comments

You have made me a caper convert. This week, I made a delicious ajiaco (Columbian soup with chicken, corn, and potatoes) and added extra capers in your honor.

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Will be making this soon. Heading to Italy in October. Any restaurant recommendations or other things not to miss? Thanks.

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I had *most* but not all of the ingredients for this recipe, so I gave it a go! Substituted a shallot for garlic (I'm on a garlic break, it's hard!) and used white wine vinegar (1/2 cup WWV diluted with 1/2 cup water) and it's super delicious. Can't wait to make it again as written!

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This is dinner tomorrow, but my question is.... If making the blueberry tart crust for a savory filling how would you adjust the sugars? Thanks, keep up the great work!

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I had the same thought after watching that episode of the Bear, so thank you for this! Two questions: no shallots? and would you change anything in the sauce if making swordfish instead of chicken?

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This sounds delicious! Love that you don't use flour. Do you ever use cooking wine? Just wondering if that is a good substitute if you don't want to open a bottle of wine.

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Delicious! Thank you!

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I haven't tried the spicy chicken piccata - yet. The chicken salad is DIVINE! Used home-roasted spatchcock chicken leftovers; could not have been more perfect. You rock!

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made this one tonight and it was every bit as good as expected! even my particular housemate was impressed by the capers 😍

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I've made this twice since you posted it and it was excellent. This has always been a favorite of mine because my mom makes it for celebratory meals. I always avoided making it myself and that was silly. So easy and so tasty. Caper Heads unite!

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Love to see you using Kerrygold butter 💖 Nothing compares to Irish butter

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