The Parsi sweet tooth has yielded countless dishes—both original and reworkings—including this recipe for ravo, a sweetened pudding.
A tradition of fried treats in the form of doughnuts can be found all over the world; we explore just a few of these sweet iterations.
A long career in the hospitality business couldn’t prepare contributor Katie Bell for a full-scale allergy investigation, and the special restaurant requests that come along with it.
Sommeliers from around the world share their suggestions for dessert wines.
Author and yoga instructor Andrea Marcum offers some help navigating the expectations of the holiday season with a simple meditation strategy.
A journey through flavor illuminates the function and fascinating variables that affect our food and the way we taste it.
Spanning tradition to modern day, diverse beliefs come together to demonstrate one thing: how food can serve as conduit to the divine.
Words express the philosophy of the restaurant, the support of the team, the respect of both guest and staff. General Manager Katie Bell shares her experience with the importance of language in hospitality life.
Beer & Wine
Life & Thyme’s resident beverage experts weigh in on unusual pairings for beer and wine.
For those who could not or chose not to imbibe alcohol, Martinelli’s apple cider has happily filled the role of a little tipple.
Contributor Benjamin Weiss shares his music-obsessed tips for tackling the often overlooked and last minute challenge of creating a holiday party playlist.
Beer & Wine
Founder of Pour This, Ashley Ragovin, untangles the conundrum and controversy of the “natural wine” movement.