1. In a large bowl, combine lamb ... In a medium bowl, whisk together yogurt, 2 teaspoons of caper brine and 4 teaspoons of the reserved caper-frying oil. Fold in the fried capers and lemon zest.

This delicate fish cooked with herbs and served with a brown butter caper sauce makes any night feel like a special occasion. This is collaborative content from Food & Wine's team of experts ...

In a small bowl, whisk together the mayo, capers, chives, zest, basil, a few grinds of black pepper and a scant 1 tsp lemon juice. Taste the mayo and adjust with salt and pepper as needed.

Ingredients: For the Salad: 1/2lb of Stale Bread, I prefer to use an Italian crusty loaf or a baguette, about a day old 1 1/2lb of Tomatoes, I like a mixture of colorful cherry and vine ripe tomatoes ...

Light the grill or heat the broiler. In a small glass or stainless-steel bowl, mash the capers with a fork. Stir in the lemon juice, parsley, 1/2 teaspoon of the salt, and 1/4 teaspoon of the ...

cut into bitesize pieces 1 tsp capers 40g black olives, stoned 10 fresh basil leaves, torn or roughly chopped, plus extra to serve 2 tsp extra virgin olive oil 2 small chicken breasts, poached ...

1 can tuna, 2 tsp capers, 2 Tbsp lemon juice, 1 tsp fresh oregano, ¼ tsp lemon juice, and salt and pepper to taste. Serve with bread, crackers, or crudité. 31. Tuna and Olive Tapenade ...

1 skinless, boneless chicken breast (8-9 ounces) Kosher salt and ground black pepper 1 tablespoon extra virgin olive oil 1½ tablespoons unsalted butter 1 teaspoon honey Preheat oven to 325 degrees.

Drain well. 3. In a bowl, combine the still-hot penne, lemon juice, olive oil, the remaining 1/2 teaspoon salt, and the pepper and mix well. Add the capers, basil, and tuna and mix gently.