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). “How can something so small contain so much?” This is what I find myself muttering aloud while I sift through last year’s cache of seeds: the minuscule reproductive bits of various poppies, zinnias, sunflowers, and marigolds I’d grown the summer before. That fall ..read more

Courtesy Mill. Courtesy Mill It’s me: the person on the train carrying a bucket of food scraps into Manhattan to compost them at the Union Square farmers market, or hauling a trunk full of carrot tops and lemon peels back from the Hamptons after a day of cooking for clients. As a mother, private chef, and recipe developer, I am very conscious of the amount of food waste produced in kitchens and I am constantly looking for ways to reduce my impact. So, I jumped at the chance to test the Mill, a high-tech food recycler designed for home use. It has since become an essential part of my cooking ..read more

Justin Walker. Justin Walker We throw away far too much food: up to 40 percent of what we produce for human consumption in United States ends up in landfills. Nearly one-third of the food produced for human consumption is wasted each year. That’s enough to feed 2 billion people—double the number of undernourished people around the world! And while the battle against food waste isn’t limited to a holiday, we’re taking this Earth Day to provide some actionable—and tasty—ways to confront the problem. Here’s the thing: Food waste takes many forms. It’s left to rot in the fields, bruised and ugl ..read more

Vijay Pandey As the sun begins to set over the Himalayan peaks in the distance, Avinash Yadav sits cross-legged in a makeshift outdoor kitchen, crushing stark green leaves in his palm. He tosses them into chickpea flour, mashing the mixture with finely chopped onions, potatoes, and water to make a rich, almost golden batter. Nearby, villagers of Kyark start to slink to their homes. Some herd their livestock into pens to avoid prowling leopards, a common sight in Devbhoomi, the mountainous region in Northern India known as the Land of the Gods. When Yadav finishes preparing his batter, he’ll ..read more

Austin Bush. Austin Bush This recipe is brought to you by the SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through a new book every month, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld. In his travels through the island city of Phuket, cookbook author Austin Bush noticed an abundance of sweets and snacks made with wheat-based flour. Though most Thai-style treats are rice-based, the cuisine of Phuket province is shaped by t ..read more

Austin Bush. Austin Bush This recipe is brought to you by the SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through a new book every month, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld. Near Thailand’s border with Malaysia, street vendors in the landlocked city of Hat Yai have perfected the art of fried chicken. This recipe for kai thawt haat yai infuses the chicken with flavor via a deeply savory brine of garlic, coriande ..read more

Austin Bush. Austin Bush This interview is brought to you by the SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through a new book every month, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld. As anyone eagerly anticipating season 3 of HBO’s “The White Lotus” knows, Southern Thailand is home to some of the most beautiful white-sand and blue-water beaches, lush rainforests, and breathtaking coral reefs in the world. Its history ..read more

Brain Klutch. Brain Klutch Katie Reicher, executive chef of Greens restaurant in San Francisco, brings us this Italian American-inspired artichoke bruschetta recipe. If you can find fresh baby artichokes, they are excellent here: Trim them down to their tender hearts, then steam in a steamer basket over medium heat until tender, about 20 minutes. Frozen artichoke hearts, tossed with oil and salt and roasted at 400°F for about 35 minutes, also work wonderfully.    Featured in “Why You Should Heart Artichokes (If You Don’t Already)” by Benjamin Kemper. Yield: 2–4 Time: 12 minu ..read more

Brain Klutch. Brain Klutch Jacques Pépin, the legendary TV host and cookbook author, has been making these classic French artichokes “Helen”—mounded with creamy cognac-spiked mushrooms, then broiled—since the 1960s. When shopping, seek out either large tapered artichokes or small globes. Featured in “Why You Should Heart Artichokes (If You Don’t Already)” by Benjamin Kemper. Yield: 6 as an appetizer Time: 1 hour 2 Tbsp. fresh lemon juice 2 Tbsp. olive oil 1 tsp. fine salt, divided 6 medium artichoke bottoms (about 12 oz.), trimmed 2 Tbsp. unsalted butter 2 cups button mushrooms (6 oz ..read more

Brian Klutch. Brian Klutch “Artichokes have a special place at the table of Istanbulites,” says Gamze Ineceli, an Istanbul-based researcher and expert in Anatolian food studies. Her classic Turkish braised artichokes recipe with peas and candied lemon is a family favorite that was perfected over generations. If you don’t want the artichokes to turn brown, rub them all over with a halved lemon as you trim.  Featured in “Why You Should Heart Artichokes (If You Don’t Already)” by Benjamin Kemper. Yield: 4 as an appetizer Time: 1 hour Ingredients For the candied lemon: 2 medium lemons, d ..read more