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Dec 6, 2024 | 
saveur.com | Alex Testere
By Alex TesterePublished on December 6, 2024I’m a firm believer that everyone who eats food (which is practically all of us) should learn how to grow it—or at the very least, familiarize ourselves with the process. Even beyond simply sustaining ourselves, growing our own produce can help us develop respect for the farmers and laborers who keep our grocery stores and farmers markets stocked, and give us an understanding of the value and community behind it.
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Oct 18, 2024 | 
saveur.com | Alex Testere
By Alex TesterePublished on October 18, 2024The skin of the first specimen—dubbed “Lemongrab,” from Warren, Vermont—is electric yellow with a hazy glow, almost as if lit from within. Pomologists, scientists who study the cultivation of fruit, call this irregularity scarf skin: The apple’s epidermis has separated slightly from its flesh, allowing light to refract in the spaces between.
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Oct 11, 2024 | 
saveur.com | Alex Testere
By Alex TesterePublished on October 11, 2024This isn’t your average potato salad: Small, tender potatoes are boiled, smashed, and pan-roasted to crispy perfection before being tossed with roasted peppers, shallots, and a tangy Greek yogurt dressing. A heap of juicy cherry tomatoes lends brightness to the slow-simmered flavors inspired by chicken Basquaise, a Basque chicken dish that heavily features pimentón, or smoked Spanish paprika, and is often served with potatoes.
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Oct 9, 2024 | 
saveur.com | Alex Testere
By Alex TesterePublished on October 9, 2024Lacto-fermentation is a simple process that utilizes a salt brine to cultivate Lactobacillus bacteria, preserving foods and transforming their texture and flavor.
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Oct 9, 2024 | 
saveur.com | Alex Testere
By Alex TesterePublished on October 9, 2024Plot to Plate is a SAVEUR column in which features editor Alex Testere exercises his green thumb, sharing practical gardening tips and seasonal produce-driven recipes from his patch of earth in New York’s Hudson Valley. He is also the author and illustrator of Please Grow: Lessons on Thriving for Plants (and People).
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Aug 29, 2024 | 
newsbreak.com | Alex Testere
Photo: Heami Lee • Food Styling: Jessie YuChen. Photo: Heami Lee • Food Styling: Jessie YuChen This summer salad is a testament to the fact that the best things in life are worth waiting for—among them juicy, ripe seasonal produce. Inspired by a conversation with Alice Waters, as well as the Heirloom and Cherry Tomato Salad from her 1999 Chez Panisse Café Cookbook , this recipe also takes advantage of another fleeting summer staple—stone fruit, including peaches, nectarines, apricots, and plums.
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Aug 27, 2024 | 
saveur.com | Alex Testere
Plot to Plate is a SAVEUR column in which features editor Alex Testere exercises his green thumb, sharing practical gardening tips and seasonal produce-driven recipes from his patch of earth in New York’s Hudson Valley. He is also the author and illustrator of Please Grow: Lessons on Thriving for Plants (and People). A tomato is never just a tomato.
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Aug 27, 2024 | 
saveur.com | Alex Testere
The best of fleeting summer produce comes together in this sweet-and-savory side. Serves4Cook35 minutesIngredients¼ cup extra-virgin olive oil1 tsp. kosher salt½ tsp. freshly ground black pepper2 medium garlic cloves, finely chopped (2 tsp.)8 oz. day-old sourdough bread, torn into 1-in. pieces2 Tbsp.
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Jul 24, 2024 | 
saveur.com | Alex Testere
Plot to Plate is a SAVEUR column in which features editor Alex Testere exercises his green thumb, sharing practical gardening tips and seasonal produce-driven recipes from his patch of earth in New York’s Hudson Valley. He is also the author and illustrator of Please Grow: Lessons on Thriving for Plants (and People). While a well-tended garden plot has the potential to keep us flush with fresh produce all summer long, most growers aren’t just in it for the sustenance.
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Jul 24, 2024 | 
saveur.com | Alex Testere
In this hefty summer side dish, charred scallions are whipped with fresh ricotta to lend a smoky sweetness that matches the sugary crunch of fresh snap peas. A small amount of mild white miso adds a gentle cheesy character that doesn’t overpower the peas; more intense red or yellow miso will be too strong. Korean chile flakes (gochugaru) are not as hot as other varieties, so if substituting, use another chile powder with a milder heat, such as Aleppo pepper.
