Mastic feels like stones between the fingers and turns pliant between the teeth — although “if you bite it, it cracks,” the French Palestinian chef Fadi Kattan says. Under a pestle, it crumbles into a shimmery dust. Stir this into liquid, and there’s a slight thickening, a sudden heaviness, verging on syrup. Kattan, a founder…
When I was growing up, my dad, who has left the country only a few times, told me about the trip to Europe he took with his parents when he was 14, in 1966. He told me how much Nonie loved the immaculate Swiss streets and window boxes fizzing with flowers; the fireplace in the…
When the Danish chef Frederik Bille Brahe took over Apollo Bar & Kantine in 2017, it was an unassuming museum cafe where a person might grab a quick sandwich after seeing one of the contemporary art exhibitions at the Kunsthal Charlottenborg, set within the same grand 17th-century complex in central Copenhagen. “Very quickly,” said the…
“So much of Jamaican food is resistance food,” Thompson told me. “It’s like, ‘We’ll take what you’re offering because we have to. But we’re going to make it amazing.’” In this, the dish has kinship with American barbecue and French classics like coq au vin and boeuf bourguignon, all testaments to the power of seasoning…
Margaret Grade, a California neuropsychologist who made a sharp career turn to open a cozy, eclectic inn near the Point Reyes National Seashore that was known for tending to farmers and fishers with the same attentiveness it gave to the film stars and writers who sought sanctuary there, died on Feb. 28 in San Francisco….
