This weekend here at SAVEUR, we’re cooking the Alice Waters way. In case you missed it, we chose Waters’s seminal Chez Panisse Café Cookbook, which turns 20 this year, for our August Cookbook Club (join here!). Writer and former Chez Panisse café cook Anna Kovel revisits the book and finds that unlike a lot of things from the ‘90s, it still holds up. She also shares her experience of what it was like to work at the café when the book was being written. Plus, it’s the perfect time for simple, seasonal Chez Panisse-style cooking: farmers’ markets are teeming with gorgeous late-summer produce right now. We’ll be making Waters’s classic tomato salad and rustic plum galette at least once this weekend.
And to drink? We’ll be shaking up cocktails—with a salty twist. Writer Céline Bossart makes a strong case for salting your cocktails, whether via a pinch of salt, a saline solution, or a DIY salted liqueur. Put the easy techniques to work in these refreshing recipes adapted from bartenders across the country, from the bright tiki-inspired Junglee Bird to the smoky mezcal-based Grey Gusano.
