The Goods


Sheep Yogurt


Preserved Lemons

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Dixie's Pantry
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Dixie, mother of Good Food Source mastermind Lenny, inspired us to create a resource for great mail order foods.  Though she is the chicken fried steak maven, this busy nurse practitioner from rural Oklahoma has driven long distances to find more exotic ingredients for her culinary exploits.  Now, thanks to the Internet, Dixie has discovered a world of fine food products just a few clicks away; Good Food Source finds the best sites from achiote to za'atar. 
When you first taste a caper you might imagine yourself in the warm salty air on a high rocky cliff overlooking the Mediterranean, the scent of wild thyme and lavender wafting in the breeze. Given the current state of the economy, it’s nice to have a flavor that can transport you when you can’t afford an all-inclusive Mediterranean vacation! Capers’ distinct flavor invokes the vibrant sea and sun of their Mediterranean home, and they are the perfect accompaniment to your favorite summer flavors.

The unopened flower buds of a spiny shrub that grows wild on rocky seaside cliffs, capers are sun dried at harvest and then pickled in brine or cured with sea salt. Capers have a tangy, piquant flavor imparted by mustard oil present in the plant that is released when the capers are processed. Capers range in size from the tiny 7 millimeter “nonpareils” to large (16 millimeter), less flavorful “communes.” In general the smaller the capers, the more flavorful and aromatic they are.

Capers have dozens of uses, one of our favorites of which is the pizza Siciliana, also affectionately known as “The Salt Lick”: tomato sauce, fresh mozzarella or scamorza, capers, anchovies and black olives. Delicious with any type of seafood, capers are particularly yummy atop a bagel with lox, red onion, tomato and a schmear. Stir some capers into mayonnaise with a bit of lemon juice and fresh tarragon for a super quick and elegant fish accompaniment. For a salty-licious garnish on salad or grilled asparagus, fry capers in a bit of olive oil until they turn golden and start to open, then drain on paper towels. With a jar of these cool buds in your pantry, tasty summer cooking adventures are only a few capers away!

Order capers from:

Grilled Salmon with Creamy Caper Cucumber Sauce
Grilled Salmon with Creamy Caper Cucumber Sauce

Serves 6

This quick, cool, creamy sauce is delicious on any type of fish; try it on fried haddock or catfish for a hearty pub-style treat, or on chilled lobster for an elegant summer picnic. We like to serve this dish with a summer salad of cherry tomatoes and grilled onions.

¼ cup mayonnaise
½ cup crème fraiche, sour cream or yogurt
1 tablespoon fresh lemon juice
1 bunch scallions, thinly sliced on the bias
2 small (Persian) or 1 large cucumber, halved lengthwise and thinly sliced (remove seeds if using large cucumber)
¼ cup capers, coarsely chopped
3 tablespoons minced fresh dill
¼ teaspoon freshly ground black pepper
6 four- to six-ounce pieces salmon
Olive oil
Salt and pepper

Combine the mayonnaise, crème fraiche and lemon juice in a bowl and whisk until smooth. Add the scallions, cucumbers, capers, dill and black pepper and stir gently until combined. Refrigerate until ready to serve.

Preheat the grill to high. Sprinkle both sides of each piece of salmon with salt and pepper, then brush with olive oil on both sides. When the grill is hot, place the salmon pieces flesh side down on the grill. Turn salmon once and cook until the desired degree of doneness, about 2-3 minutes on each side for medium rare, depending on thickness. Place the salmon on serving plates and top with sauce. Serve immediately.