In this new PBS SoCal web series co-produced with Life & Thyme, Rebel Kitchens Southern California pulls back the curtain on a new breed of culinary rebels—chefs who’ve rejected the traditional playbook.
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Rebel Kitchens: ILÉ by Chef Tolu ‘Eros’ Erogbogbo
Doña Tenchita hosts a thriving Mexican restaurant in her own backyard, serving traditional Oaxacan food Los Angeles. From her painstakingly and lovingly crafted Mole Negro to her savory breakfast higaditos, Doña Tenchita welcomes you into her mid-city home with rich, unique and earthy indigenous flavors.
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Rebel Kitchens: Comedor Tenchita by Doña Tenchita
Doña Tenchita hosts a thriving Mexican restaurant in her own backyard, serving traditional Oaxacan food Los Angeles. From her painstakingly and lovingly crafted Mole Negro to her savory breakfast higaditos, Doña Tenchita welcomes you into her mid-city home with rich, unique and earthy indigenous flavors.
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Rebel Kitchens: Perilla by Chef Jihee Kim
At Perilla LA, Korean transplant Chef Jihee Kim brings traditional preserved dishes from her homeland and infuses them with seasonal Southern California produce. Rethinking the Korean banchan shop into a deli-style eatery in the outskirts of Chinatown and Echo Park, Chef Jihee creates bold flavors with slow fermentation and patience.
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Rebel Kitchens: Poltergeist by Chef Diego Argoti
Chef Diego Argoti creates surreal fusion cuisine, marrying Latin, Italian, Arab and Asian dishes at his restaurant, Poltergeist. Set in the beloved Echo Park barcade, Button Mash, it is a manic space that perfectly fits the chef’s hyper-visual and hyper-flavorful foods.
Introducing
Life & Thyme Merch
Not only can you read Life & Thyme—now you can wear it. Our new shop brings Life & Thyme to life with high-quality merch crafted for the culturally curious. From our cozy sweatshirts to the classic black tee, our inaugural collection offers go-to staples for your everyday lifestyle.
Shop Now
The Staples of Florence
Do as the locals do: here are a few staple dishes and drinks of Florentine life.
Introducing
A crowdsourced and global directory of farmers, producers, restaurants and purveyors selling the products we all need for cooking at home.
Inside the Mind of La Marzocco’s Head Designer, Stefano Della Pietra
La Marzocco’s head designer, Stefano Della Pietra, on Piero Bambi, his design philosophy, and the legacy of the espresso company.
Where To Eat & Drink In Florence
From markets, cafes, and restaurants to finding the best gelato or cocktail for aperitivo hour, here are first hand recommendations from our team and Florentine locals.
What You Need To Know Before You Land In Florence
A starter guide on getting around Florence and a handful of Italian words to get you your first espresso in the City of Lilies.
Featured Recipes
For the Home Cook
Tagliatelle with Sausage and Chianti Classico Ragu
This hearty and silky tagliatelle with sausage and Chianti Classico ragu recipe combines all the flavors that speak to the hidden streets of Florence. Perfect for a dinner for two or served family-style before the main course.
Cocktails For Aperitivo Hour
Get started with aperitivo hour at home with these riffs on Italian cocktails.
Gullah Geechee Home Cooking’s Chicken Perloo
Chicken perloo is a mouthwatering reminder of the importance of chicken in Lowcountry and Gullah Geechee cooking.
Bamia (Okra Stew)
A recipe for bamia, an East African okra stew from Eritrean chef, Menal Ghebremeskel Kidane.
Reem Assil’s Chocolate Chip-Tahini Cookies
Chef Reem Assil's Arab take on the classic chocolate chip cookie.
Featured Contributors
Phoebe Hunt
Dalla Lola: The Modern Trattoria
Fourth-generation chef, Matilde Pettini, proves that tradition and innovation can go hand in hand, even in Tuscany.
Zahra Spencer
Barbados’ Bold Quest To Claim the “Birthplace of Rum”
From its sinister beginnings, Barbados’ rum is steeped in a rich and complicated legacy that today’s local rum producers are on a mission to reclaim.
Lindsey Allen
Okra’s Journey To and Through the American South
Tracing okra’s journey to Southern staple status means acknowledging the vegetable’s West African roots—and the people who brought it here.
Dakota Kim
At Sohui Kim’s Restaurants, Korean Food Is American as Apple Pie
Sohui Kim is at the forefront of technique- and flavor-driven Brooklyn cuisine with her three restaurants, where she serves Korean-inflected American food derived from her family memories and ancestral traditions.
Paola Nagovitch
Artisanal Rum Distilleries Make Room for Themselves in Puerto Rico
Local Puerto Rican producers like San Juan Artisan Distilleries are innovating to find a niche in an industry dominated by rum giants that have been in business for decades.
Marianne Dhenin
The Empire of Palm Oil and the Making and Unmaking of Racial Capitalism
A critical reading of palm oil reveals the structural cruelties of our world—and how we might make a new world in its place.
