In response to the COVID-19 crisis, the alcohol industry leverages its creativity to care for workers and communities.
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.
Italy | Commentary
In Italy, the COVID-19 crisis highlights a culture of community, even at a distance.
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.
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.
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.
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.
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.
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.
Los Angeles, California | Commentary
In Los Angeles’ Chinatown, Life & Thyme recently hosted a panel at Steep L.A. to discuss modern Chinese food with renowned chefs, journalists and filmmakers.
Los Angeles, California | Food
Four industry professionals in Los Angeles share bits of history, personal traditions—and a fair share of superstitions—related to the Chinese New Year, one of the most important holidays in China.
Editor’s Antonio Diaz and Stef Ferrari reflect on Life & Thyme throughout the past decade.