A starter guide on getting around Florence and a handful of Italian words to get you your first espresso in the City of Lilies.
The legacy of Filippo Corsini, the son of a noble family, lives on in the heartland of Tuscany.
Book author and Emmy-winning producer Stef Ferrari recounts her time living in Florence as an expat and writer.
Fourth-generation chef, Matilde Pettini, proves that tradition and innovation can go hand in hand, even in Tuscany.
The Florence Issue is the travel companion to the birthplace of the Renaissance, the City of Lilies, and home to the Negroni. From what to expect when you land to over 25 restaurants, bars, cafes, and museums to visit, our latest issue of Life & Thyme Post is a practical guide to exploring Firenze through the people that have called Florence home.
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From the bustling kitchens of New York City toa historical kitchen from the Renaissance, Chef Gaetano Arnone reconnects with his Italian roots and his passion for art.
Chef and author Mary Ann Esposito, host of TV’s longest-running cooking show, made it her life’s mission to share and preserve traditional Italian recipes before they disappear.
A crowdsourced and global directory of farmers, producers, restaurants and purveyors selling the products we all need for cooking at home.
Armando Scannone, the civil engineer-turned-gourmand who published one of Venezuela’s most important cookbooks, passed away last year. As Venezuelans continue to flee en masse, his legacy of cultural preservation lives on.
In California’s Sacramento Valley, the invasive red swamp crawfish is considered an agricultural menace, unlike in its native region of Louisiana, where it remains a beloved meal and high-grossing cash crop.
Behind Michelin-starred Chef Hélène Darroze’s ever-present smile is a veritable tour de force of nostalgic flavors and sharp savoir faire.
Chicken perloo is a mouthwatering reminder of the importance of chicken in Lowcountry and Gullah Geechee cooking.
A recipe for bamia, an East African okra stew from Eritrean chef, Menal Ghebremeskel Kidane.
Chef Reem Assil's Arab take on the classic chocolate chip cookie.
Featured Contributors
Phoebe Hunt
Fourth-generation chef, Matilde Pettini, proves that tradition and innovation can go hand in hand, even in Tuscany.
Zahra Spencer
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
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
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
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
A critical reading of palm oil reveals the structural cruelties of our world—and how we might make a new world in its place.
