Good morning! Today we have for you:
‘A perfect recipe’
I’ve been eating cottage cheese for a long time — I am a child of the ’80s, after all — but I’ve only recently started cooking with it. I’ve usually regarded that squat tub of cold, creamy curds as snack material: sprinkled with everything bagel seasoning and scooped up with crackers, or paired with heaping spoonfuls of canned crushed pineapple (’80s again). Some far cleverer people than me have figured out how to use cottage cheese to make all sorts of things: bread, egg bites and creamy pasta dishes. Hetty Lui McKinnon has her mushroom and cottage cheese pasta, and Ali Slagle has this new basil number, which whirls cottage cheese, Parmesan, oil, garlic, spinach and basil in a blender or a food processor until the mixture is very smooth and very green. As it’s a new recipe, the reader reviews are just getting started, but I can share that a tester for this dish called it “a perfect recipe.” And my colleague Margaux Laskey said, “It is so, so, so good.” Sounds like a pretty rad dinner to me. Featured Recipe Creamy Cottage Cheese Basil PastaIt’s easy eating greenGreen goddess chicken meatballs: Feel free to use your favorite store-bought green goddess dressing in this quick recipe from Dan Pelosi. The dish uses the herby, bright sauce to season the meatballs, along with some additional garlic and lemon zest for good measure. And if you’d like to make your own dressing — never a bad thing to have on hand — here’s Jessica Battilana’s recipe, adapted by Samin Nosrat. Green curry salmon with coconut rice: This one-pot dish comes from Melissa Clark, so you know it’s smart, letting the curry-coated salmon steam on top as the seasoned rice finishes cooking. And it’s balanced, taming the spicy curry with coconut milk, softened scallions and handfuls of baby spinach. Beef tagine with green beans and olives: There are a lot of nice green things to brighten this hearty Moroccan tagine, such as green beans and Castelvetrano olives, of course, and cilantro. And Nargisse Benkabbou suggests in her headnote the possible addition of frozen peas. But my favorite part of this dish might be the pale yellow preserved lemon, which adds its unmistakable salty sourness. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started.
And before you goYou’ve been thinking — dreaming — about your Friday night reservation at that buzzy new restaurant with the standout dish you’ve been drooling over in your social feeds for months. Your partner couldn’t care less. There’s a term for this: “Behold the restaurant gap relationship, a misalignment in tastes, spending habits and culinary curiosity,” Luke Fortney writes in The Times. “One partner secured a reservation by setting an alarm a month before; the other didn’t know you needed one at all.” Sound familiar? Tell us in the comments!
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