The Secret Behind a Beloved Palestinian Dessert

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…

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Chicken So Good It Was Kept Secret

Hello! Mia here. Melissa Clark and I swapped days this week, and she’ll be with you on Saturday with a very special Cooking newsletter. My colleague Priya Krishna has a wonderful new article for The New York Times, writing about how cooking has connected her and her mother. Priya writes: “There’s something about cooking together…

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