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Chicken Marbella is a classic dish that some say is the finest to ever come out of The Silver Palate Cookbook. To make it a bit easier, I decided to adapt the...
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This Italian-inspired pasta salad with tuna, mayonnaise, and hard-boiled eggs is quick and easy to make and a great addition to any barbeque or potluck.
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A family favorite, these chicken breasts get the full-flavored treatment: these are smothered in a creamy dill and caper sauce, and seasoned with lemon pepper and garlic powder.
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This rich lemon-caper sauce is very versatile, and can be used with a variety of light meats, poultry, and fish.
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This recipe is by Amanda Hesser and takes 2 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A Sicilian-style cod recipe from Plated. It's accompanied by roasted potatoes with parsley and garlic.
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Have yourself some paleo shrimp scampi this evening for a quick and easy dinner that pairs low-carb zucchini spaghetti with garlicky shrimp.
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Perk up boneless chicken breasts with piquant salsa verde. In Italy this tangy green sauce often accompanies poached chicken or fish and boiled meat. We think its delicious on sautéed and grilled foods as well.
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Salsa verde is a pungent Italian sauce made with capers, parsley and anchovies. It stands up nicely to the meaty tuna steaks, while serving as a perfect foil for the mild avocado.
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A plate of red and yellow bell peppers tossed with a tangy dressing pleases both the eye and the palate. You can use peppers of only one color, if you prefer, or include an orange and a green bell pepper for a truly spectacular effect.
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The simple sauce on the salmon is a bright, tangy combination of sauteed tomatoes, shallots, capers and vinegar.
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Get Shrimp Scampi Recipe from Food Network