Nevermind

Join us on July 7 for our upcoming webinar: Queerness in the Modern Food Industry.

146 Stories
Viewing this Moment through Chef Chris Williams’ Eyes

Viewing this Moment through Chef Chris Williams’ Eyes

Chef Chris Williams of the Houston institution Lucille’s talks about what the Black Lives Matter movement means to him in this moment.

The State of Seafood with Providence’s Michael Cimarusti

The State of Seafood with Providence’s Michael Cimarusti

In Los Angeles, Chef Michael Cimarusti of Providence describes the struggles and potential solutions facing the seafood industry.

Organizing for Survival: The Independent Restaurant Coalition

Organizing for Survival: The Independent Restaurant Coalition

Independent Restaurant Coalition co-founders Kwame Onwuachi and Naomi Pomeroy describe efforts for government aid.

The Spirits of Hospitality in Crisis

The Spirits of Hospitality in Crisis

In response to the COVID-19 crisis, the alcohol industry leverages its creativity to care for workers and communities.

When the Rain Doesn’t Come

When the Rain Doesn’t Come

In Australia, Drought Angels organize to provide assistance and relief to small farmers. In Los Angeles, Chef Curtis Stone supports their efforts with his celebrated restaurant, Maude.

Lessons from Italy on the Cure for Coronavirus

Lessons from Italy on the Cure for Coronavirus

In Italy, the COVID-19 crisis highlights a culture of community, even at a distance.

Roasted Carrot Soup with Spiced Hazelnuts

Roasted Carrot Soup with Spiced Hazelnuts

This recipe takes a little inspiration from an egyptian spice blend called Dukkah. In this recipe, we roast carrots with some cumin and coriander seeds until caramelized and then blend into a soup.

Moroccan Red Lentil Stew

Moroccan Red Lentil Stew

Harira is a traditional red lentil stew from Morocco that’s typically served around Ramadan. This stew takes inspiration from Harira, while introducing new, non-traditional ingredients.

Mexican Pozole

Mexican Pozole

Pozole is a traditional Mexican soup that is culturally prevalent, but has a long history of being tied to special occasions and traditions. Our restaurant industry friends contribute their version for the perfect Sunday family meal.

Tuscan Ribollita Soup

Tuscan Ribollita Soup

Ribollita is a traditional Tuscan soup, which, like so many dishes created for la cucina povera, is loaded with vegetables and often fortified with bread, making for a hearty, sustaining meal.

Kkori Gomtang

Kkori Gomtang

Soups are extremely prevalent in Korean culture, and can find their way into almost any meal of the day. This particular dish is made with boiled beef, and is rumored to have been a preference of the noble class during the Joseon Dynasty, which spanned five centuries.

Hot Soba Soup with Soft Boiled Egg

Hot Soba Soup with Soft Boiled Egg

Soba is a thin buckwheat noodle used in both cold and hot dishes in Japan. In this recipe, we serve it hot with an easy-to-make dashi soup base topped with a soft boiled egg.

The Editor's Note

Sign up for The Editor's Note to receive the latest updates from Life & Thyme and exclusive letters from our editors. Delivered every weekend.