There are many variations on the Middle Eastern milk pudding known as muhallebi, but this one, flavored with cardamom, is especially silky, thanks to arrowroot.
The kumbaya era is over: Organic agriculture is now large enough to face some of the same systemic problems that conventional agriculture struggles with every day.
Looking through my mother’s recipe file, I found a few doozies. I don’t remember that she ever cooked this very ’50s dish; I think I would have remembered.