Nevermind

The Industry Issue is now shipping.

Subscribe to Life & Thyme Post

170 Stories
If You Build It, They Will Come

If You Build It, They Will Come

At Bell’s in Los Alamos, Greg and Daisy Ryan empower their staff through creating a new kind of kitchen culture.

Peter Said “Mamma Mia!”

Peter Said “Mamma Mia!”

A riff on the cold brew tonic, this cocktail will delight you with its bright citrus notes that complement the 14 different botanicals that compose the gin all while being lifted with a bold, but perfectly balanced espresso.

Esmé’s Nouveau Grasshopper

Esmé’s Nouveau Grasshopper

This is a more modern way of experiencing a grasshopper using chocolate, mint, and a touch of amaro, which makes it more well-rounded than the usual vibrant green cocktail most are used to.

Kachka’s Red Heering

Kachka’s Red Heering

The Red Heering is a cocktail made with beet-infused gin, which was the first infusion made at Portland's Kachka.

Birdie G’s The Festive Feels

Birdie G’s The Festive Feels

The Festive Feels is easy to prep, making it perfect for the home bartender to recreate during the holidays. It can be created with any spirit, so it’s very versatile while utilizing any old red wine that might be past its prime to drink, making it quite sustainable.

La Factoria’s Coquito

La Factoria’s Coquito

The coquito, a punch-style cocktail made with coconut and cinnamon, is made in nearly every household in Puerto Rico during the holidays.

Honoring Locality With Bell’s

Honoring Locality With Bell’s

In Los Alamos, Bell’s honors its Santa Ynez Valley roots through their commitment to local farmers and involvement in the community.

What’s the Dish: Dacha 46’s Pelmeni

What’s the Dish: Dacha 46’s Pelmeni

In this edition of What’s the Dish, Jessica and Trina Quinn of Dacha 46 share the story of the pelmeni on their menu.

What’s the Dish: Birdie G’s Relish Tray

What’s the Dish: Birdie G’s Relish Tray

In this installation of What’s the Dish, Birdie G’s Chef de Cuisine Matthew Schaler digs into a menu mainstay, the Relish Tray.

What’s the Dish: Bar Le Côte’s Dry Aged Kampachi Crudo

What’s the Dish: Bar Le Côte’s Dry Aged Kampachi Crudo

In this edition of What’s the Dish, we dive into Bar Le Côte’s Dry Aged Kampachi Crudo with Executive Chef and Co-Owner Brad Mathews.

Rustic Canyon’s Creamed Corn

Rustic Canyon’s Creamed Corn

Welcome to What’s the Dish, a new series from Life & Thyme that explores the roots of dishes around the world, featuring Chef Andy Doubrava of Rustic Canyon’s creamed corn with pickled peppers and goat leg confit.

Jon Yao of Kato Finds Confidence in the Flavors of His Taiwanese Upbringing

Jon Yao of Kato Finds Confidence in the Flavors of His Taiwanese Upbringing

Los Angeles’ Kato Restaurant, where the dishes are edible mnemonic devices for Asian Americans, is an homage to Chef Jon Yao’s Taiwanese heritage.

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.