WATCH: Adam Rapoport Offers A Spirited Defense Of Mayo
You know what’s pretty? Late-summer tomatoes. You know what’s not pretty, but very much delicious? Mayonnaise. Bon Appetit Editor-in-Chief Adam Rapoport says so. He stopped by The Today Show this morning to show off his best no-cook ways to highlight all the lovely tomatoes your garden is surely spewing out. His favorite tomato accessories are the simplest: olive oil, salt, and mayo. Yes, mayo.
Gone are the days where we malign the cholesterol-packed egg yolk and oil emulsion because holy hell is it delicious on ripe tomatoes, which, according to Adam, we are all swimming in.
His simplest preparation involves tomatoes and mayo on toast, which he admits he could eat for breakfast, lunch, and dinner. Yes, Adam Rapoport is a handsome, grown adult; not a five year old.
His fanciest party-friendly tomato dish? Cherry tomatoes stuffed with mayo and horseradish.
To recap: mayo, good; stressing about your bikini body, bad. Go ahead. Curl up with an heirloom and a jar of Miracle Whip and go to town. The Editor-in-Chief of Bon Appetit says it’s okay!