Alex Testere

1 week ago | saveur.com | Alex Testere

By Alex TesterePublished on May 29, 2025This piece originally appeared in SAVEUR’s Spring/Summer 2025 issue. See more stories from Issue 204 here. The first thing I learned from chef Olia Hercules is that you can chase a shot of vodka with a tomato. Specifically, a cherry tomato lacto-fermented in a tomato-pulp brine until its insides are fizzy and the whole thing explodes as soon as it lands on your tongue.

1 week ago | saveur.com | Alex Testere

By Alex TesterePublished on May 29, 2025This piece originally appeared in SAVEUR’s Spring/Summer 2025 issue. See more stories from Issue 204 here. The first thing I learned from chef Olia Hercules is that you can chase a shot of vodka with a tomato. Specifically, a cherry tomato lacto-fermented in a tomato-pulp brine until its insides are fizzy and the whole thing explodes as soon as it lands on your tongue.

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.

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.

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.