You might think capers are a fancy ingredient reserved for chefs in expensive restaurants. Or perhaps you’ve seen them on the grocery store shelf but were never quite sure what to do with them.

Vincent Olivieri, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make seared scallops with tomato caper scampi sauce. Directions: For the roasted tomatoes - cut grape tomatoes ...

Capers are the preserved, unopened flower buds of the caper bush, commonly used in Mediterranean cuisine for their briny, salty flavor. Various types of capers, such as nonpareil and lilliput, differ ...

Some of the biggest flavors come in the smallest packages: cardamom pods, Sichuan peppercorns, even the humble grain of salt. Add capers to that list, too. While they resemble a berry, capers are ...

Capers are an ancient food — even the Greeks of long ago trafficked in them. But cooks today sometimes forget the power locked within the tiny orbs to transform a dish. “(They) are like little bombs, ...

The caper comes from the Capparis spinosa, a low, prickly bush that is native to the Mediterranean and some parts of Asia. The Greeks are credited with introducing capers to France in 600 B.C. Now, ...