From a bartender’s brainchild to a global drinks movement, the espresso martini has come a long way, as evidenced by iterations like this recipe from London’s Grind & Co.
When it comes to making pizza at home, a sound sourdough crust is a perfect place to start. Here, contributor Alex Davis shares his formula and tips for getting started.
The Parsi sweet tooth has yielded countless dishes—both original and reworkings—including this recipe for ravo, a sweetened pudding.
In A Woman’s Place, Life & Thyme Senior Editor Stef Ferrari and Contributor Deepi Ahluwalia explore the ways in which women have shaped the world with food, complete with recipes like this one for baked camembert.
Chef Jenny Dorsey shares her exploration of naem, a form of meat fermentation common in Thai cooking.
From his kitchen at The Cape in Cabo San Lucas, Chef Victor Garrido shares his recipe for a local favorite—Banana French Toast.
Memories of a holiday tradition make for modern-day treats in contributor Ariel Knoebel’s recipes for thumbprints and Mexican wedding cakes.
Thomas Raquel, Executive Pastry Chef of New York City’s Le Bernardin, takes on a nostalgic traditional flavor pairing with his recipe for apple cheddar tart.
In three California cities, chefs from our documentary series The Migrant Kitchen share their dessert recipes from cultures around the globe.
From pastry chef Shannon Swindle, a recipe for caramelized cider pear tart tatin makes use of natural sugars and seasonal stars.
In South Africa, writers Errieda du Toit and Daleen van der Merwe offer history and instruction on the region’s famed buttermilk rusk.
In Cabo San Lucas, Mexico, Daniel Quezada, the in-house mezcalero for The Cape Hotel and cocktail developer for Manta, gives tips and a recipe for ultimate mezcal enjoyment.
In Los Angeles, co-founder and executive pastry chef of Pizzana and Sprinkles Cupcakes Candace Nelson shares her recipe for peppermint meringues.
From Copal Tree Lodge, Josh Goldman’s recipe for a ginger-spiked cocktail brings the Belizean-made rum to life regardless of your location.
A long history of convent-based confectionary has bequeathed a tradition of sweets in Mexican culture, evidenced by these recipes for hallelujahs and rompope.