Editor in Chief Adam Rapoport's absolute favorite way to zucchini.
editor in chief Adam Rapoport gives us a peek inside his brain by taking over our newsletter. He shares recipes he's been cooking, restaurants he's been eating at, and more. It gets better: If youIf you’ve ever wondered what to do with all that zucchini piled up at the farmers market,It’s the kind of dish you really can’t screw up.
The trick is to cook down the chopped-up zucchini until it’s almost unrecognizable, or what David Chang might refer to as “ugly delicious.” In the case of this recipe, the more ugly, the more better. Lately, I’ve been describing the texture of the finished dish as “sludgy,” though you may want to follow the lead of Chris Morocco, who developed the recipe, and call it “jammy.” In this age of the
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