The Florence Issue
The Florence Issue is the travel companion to the birthplace of the Renaissance, the City of Lilies, and home to the Negroni.
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How To Make A Negroni
Ahh, the Negroni. Legend has it that the cocktail was invented by a gentleman named Count Camillo Negroni, who was a regular at Café Casoni in Florence, Italy. The Count asked the bartender to stiffen his Americano cocktail with gin instead of soda water.
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Tuscany, ItalyPer Filippo
The legacy of Filippo Corsini, the son of a noble family, lives on in the heartland of Tuscany.
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Florence, ItalyThe Culinary Baroque
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.
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London, EnglandCoffee in Britain: A Legacy of Slavery
The exploration and awareness of the part slavery played in the history of coffee in London can offer hope for the future.
Life & Thyme Post
Cocktails For Aperitivo Hour
Get started with aperitivo hour at home with these riffs on Italian cocktails.
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.
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.
