Get the latest Capers recipes from Group Recipes. http://www.grouprecipes.com/tag/capers Recipe email- different spin on potatoes. http://www.grouprecipes.com/106796/smoked-salmon-and-chive-mashed-potatoes.html In this simplified recipe, there's no need to add oil to skillet because you start cooking the chicken skin-side down. If the pan gets too dark,reduce the heat. Everyday Food http://www.grouprecipes.com/106238/chicken-with-cauliflower-and-parsley.html Live, fresh or frozen-all good when it comes to these babies. Sweet and tender with a mild, tangy flavor. The soft-shell is the blue crab in its molted state.The molting process means an abundant supply of soft crabs from late spring to early fall, with May through September ranking as the most productive months. They are available frozen year round. I received a case of 12 frozen for a present and will have company to share them with us. A few facts: The soft-shell season is traditionally marked with the first full moon in May.At that time, the blue crab begins its molting season to accommodate its summer growth.The actual shedding of the shell can take anywhere from one to three hours, after which it must be removed or the hardening process will continue, reducing the quality of the soft-shell crab. Soft-shells are harvested in their peeler stage in peeler pounds or pots and transferred to shedding operations where they are monitored around the clock. Virginia’s waters and products are regulated by federal and state agencies including the FDA, the Virginia Department of Health, the Virginia Department of Agriculture and Consumer Services, the Virginia Department of Environmental Quality, and the Virginia Marine Resources Commission, insuring that only safe wholesome seafood are sold. By Chef Bruce Sherman of Food and Winer http://www.grouprecipes.com/105062/soft-shell-crab-sandwiches-with-pancetta-and-remoulade-2-ways.html This dish is from Woman's Day. Serve with rice and beans,sliced avocados and lime. Might also be good in a tortilla! http://www.grouprecipes.com/97064/cuban-ropa-vieja.html GOAT CHEESE SALAD WITH SESAME VINAIGRETTE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Greene Estate in Mesquite, Texas in 1991. http://www.grouprecipes.com/96661/goat-cheese-salad-with-sesame-vinaigrette.html There are many theories about how this sauce came about. There’s one thing we can all agree on: “sugo alla puttanesca” (literally “whoreish sauce”) is made with tomatoes, olives, capers, salt-cured anchovies, garlic, and chili flakes (give or take an ingredient or two). There’s no questioning that it tastes good. Recipe and photo from the Gustiamo Blog http://www.grouprecipes.com/95332/lady-of-the-evening-spaghetti-sauce.html Not only a nice side dish but hearty enough to have as a late night suppper. Delicious with baby reds or yukon golds. Taste of Home http://www.grouprecipes.com/95144/flavorful-red-potatoes.html This is a very nice potato recipe that I have been making for several years now. I'm not sure where I got the recipe, but believe it came from a neighborhood cookout. Enjoy http://www.grouprecipes.com/94831/spanish-potatoes.html We had a huge neighborhood burger cookoff to raise money for a neighbor whose house burnt down and this one was voted most unusual burger. It's actually pretty good. The capers and beets give it a new twist. Enjoy http://www.grouprecipes.com/94608/swedish-hamburgers.html ANGEL HAIR PASTA WITH SMOKED SALMON IN TOMATO SAUCE DATED 1966 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Huddleston Estate in Arlington, Texas in 1989. http://www.grouprecipes.com/94649/angel-hair-pasta-with-smoked-salmon-in-tomato-sauce-dated-1966.html