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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.

A Look Into What Sustains the Multiverse of Michelle Zauner

A Look Into What Sustains the Multiverse of Michelle Zauner

Michelle Zauner of Japanese Breakfast and best-selling author of Crying in H Mart searches for a sense of home through food.

A Return to Good Spirits

A Return to Good Spirits

Matthew Belanger on closing, reopening, and what’s next for Death & Co. Los Angeles. Plus, three summer cocktail recipes to make at home.

The Lone Fisherman

The Lone Fisherman

The Gulf Coast’s commercial fishing industry is largely white, but Black Americans help create the fishing culture of the American South.

What Feijoada Teaches Us About Racial Inequity in Brazil

What Feijoada Teaches Us About Racial Inequity in Brazil

Racial relations in Brazil can be understood through feijoada, a national gastronomy symbol, and Afrofuturism, a decolonising tool for Black Brazilians.

Brazilian Feijoada

Brazilian Feijoada

Los Angeles-based Brazilian chef Victor Vasconcellos of Paulista Deli shares his recipe for Brazilian feijoada.

Portraits From a Pandemic: Grand Central Market’s Better Angels

Portraits From a Pandemic: Grand Central Market’s Better Angels

Los Angeles’s Grand Central Market has experienced two once-in-a-century pandemics. We share their experience through COVID-19 today.

Winter Is Coming: Restaurants Face-Off With Shutdowns and Congress

Winter Is Coming: Restaurants Face-Off With Shutdowns and Congress

A conversation with Camilla Marcus, founder of New York City’s west~bourne and co-founder of ROAR, and Oyster Sunday’s Elizabeth Tilton provide perspective on the needs and challenges of the restaurant industry nine months into the pandemic.

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