will remove the excess harshness, allowing their true, bright flavor to shine. There are many beautiful ways to use them. You can stir them into pan sauces at the very end of cooking to add a bright, acidic punch that cuts through rich fats like butter or cream. You can toss a tablespoon into a green salad or potato salad for a delightful, salty crunch. Capers and seafood are best friends, so sprinkle them over baked salmon, trout seared in a pan, or tuna salad. Beyond chicken piccata, they are
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