• Cap Off Your Summer with Caponata

    5 days ago - By Amateur Gourmet

    Okay, we have a week left of summer and I'm milking it for everything it's worth. Right now I have peaches ripening in my fruit bowl and I'm going to make peach ice cream, probably the last ice cream I'll make for a while. It's not that summer truly ends here in L.A. - if anything it keeps going and going and going - but at some point, as a seasonally-focused home cook, you've gotta embrace the calendar. So right now it's tomato salads galore; next week it'll be pumpkin bread .
    And a great transitional dish? Caponata. “What's caponata?” you ask. Think ratatouille with the dial turned up to...
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