'It’s the season’s sexiest ingredient. Prove me wrong.'
editor at large Amiel Stanek has spent years trying to help readers get dinner on the table as quickly and efficiently as possible. So when he gets to cook for himself, he likes to slow things down and be a little...extra. This is Not So Fast, a column dedicated to his favorite ingredient: time.
Ah, the flavors of August! Achingly ripe tomatoes glossy with olive oil. Neon-colored Italian ice melting in the sun. Hot, sweet blueberries burbling in a fresh-out-of-the-oven pie. As much as these highly seasonal delights scream “IT’S SUMMER, BABY!” with full-throated vigor, I’m here to turn you on to an ingredient that, in my humble opinion, has just as much of a place in the pantheon of hot-weather delicacies: cottage cheese.
Yep, you heard me right: curdy, cultured, salty-sour cottage cheese—a dairy product that more people probably associate with senior citizens’ discounts than summer Fridays. But before you balk, I ask you to think about the other milk-based products that we don’t think twice about consuming in the high summer heat. We deploy sauces made from gussied-up ricotta and tangy Greek yogurt with abandon.
If we’re going to litigate the appropriateness of enjoying cottage cheese in the summertime, let this surprisingly refreshing salad be exhibit A: There’s a tumble of salted summer tomatoes, cucumbers, and scallions sitting pretty atop a raita-esque puddle of grated radishes mixed with large-curd cottage cheese.
a few years back—but his majówka is not the most...photogenic of dishes. Rather than “plating” the dish in any real way, he tosses all of the veggies together with not only cottage cheese but
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