Capers are a wonderfully flavorful pickled plant buds traditionally used in Mediterranean cooking. They are usually about the size of peas, and they range from green to brown.

You can toss capers into almost any pasta dish for extra flavor. They are especially good in cream-based sauces. Be sure to drain them before you use them, though, as the brine is quite salty.

Some recipes allow the capers to take center stage. One of my favorites is a dip called olive tapenade. To make olive tapenade, you will need:

1.5 cups of your favorite olives
3 tablespoons capers
2 garlic cloves, or more to taste
1/4 cup minced fresh parsley leaves
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup extra virgin olive oil

Add all ingredients except oil to a food processor. Add oil slowly, pulsing the machine to combine. Pulse until desired texture is reached. Some chunks should remain.

Serve this yummy dip on toasted baguettes or with crackers. It's a delicious change from the average party dip.

Capers are also good additions to green salads, and they pair well with acidic liquids like lemon juice or vinaigrette dressings.

They are common in baked salmon dishes and also accompany chicken well.

Don't be afraid to be adventurous. You'll never know if you like them until you try.

Learn more about this author, Tara Croft.
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