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.
A close relative of coffee, cascara proves to be versatile and satisfying in its own right, as demonstrated in these recipes and at contemporary cafés.
Chef Zachary Engel of Chicago’s Galit shares tips for creating a traditional salatim spread at home, an ideal holiday party offering.
In Los Angeles, Bon Temps’ Beverage Director Michael Lay shares his recipe for his root vegetable inspired cocktail, Le Lapin.
From her new book, Japanese Home Cooking: Simple Meals, Authentic Flavors, cookbook author and Japanese cuisine authority Sonoko Sakai shares her process for hoshigaki, or dried persimmons.
In Rome, Italy, Chef Antonio Vitale introduces hotel guests from around the world to a classic Roman staple, and shared his secrets for amatriciana pasta in this recipe.
In Texas, the development of a new kind of regional Mexican cuisine began in the hands of a group of entrepreneurial women and in their spicy bowls of chili con carne.
Chef Sarah Gavigan brings ramen to Nashville by way of Los Angeles with her restaurant, Otaku Ramen, and to home cooks with her book, Otaku Ramen: Mastering Ramen at Home.
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.