“Not to brag, but if there were some sort of mayor or ambassador of the Whole Foods antipasto bar it would be me. They get crispy AF but are also quite salty, so deploy with restraint.” - Molly Baz, senior associate food editor They also make a great alt breadcrumb on pasta. I slice them crosswise into little rounds, fry them in olive oil until crispy and then sprinkle over salads, sautéed greens, or roasted potatoes. “Caper berries are hard to come by, so when you do find them, buy them. There’s no such thing as a peppa-don’t.” - Alex Beggs, senior web editor Caper Berries You can also chop them up and use them in place of pimientos in pimiento cheese, or artichoke dip, or in this awesome saucy chicken scarpariello recipe. Pick up some peppadews the next time you’re idling in the antipasto bar dept. Or pep of color? Pep in your step? The dad jokes come from every direction. “Peppadew-fun to say and eat! These pickled peppers are barely spicy and add what interior design blogs call a POP of color to your monotonous orange cheese board. Check out our ultimate lineup below-based solely on what we can find in NYC, but these are all available nation-wide at Whole Foods-so you can go in with a solid game plan. We’ve been around the olive block many times, and eight Bon Appétit staffers went to bat for their favorite items on the briny bar. With dozens of choices from cheese-filled peppers to pickled okra, assembling a perfect container of things you’ll love and not regret spending $9.42 on is tricky.
#Antipasta salad self proclaimed foodie full#
If you’ve ever been confronted by the Whole Foods antipasto bar, full of olives and broken promises, you understand what we mean.
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