Bread in Its Place
Baker Alex Davis explores the past, present, future and flavor of bread and all its multicultural counterparts—each with its own expression of terroir.
A Tale of Three Moles
In Oaxaca, contributors Jim Sullivan and Chef Val Cantu of San Francisco’s Californios restaurant experience three moles for Mexico’s All Saints Day.
Eating Ayurveda
Teacher Marc Holzman and Chef Divya Alter explain how the ancient practice of Ayurveda is especially relevant in a modern world.
To Tomorrow
From Florence’s MAD Souls & Spirits, an inspired cocktail recipe for New Year’s celebrations—or any festive occasion, for that matter.
Stumbling Sober
For those who could not or chose not to imbibe alcohol, Martinelli’s apple cider has happily filled the role of a little tipple.
‘Tis Tamales Season
At Los Angeles' Broken Spanish, Chef Ray Garcia recalls growing up with traditional tamales and today elaborates on the Mexican holiday dish in the kitchen.
A Hot Bath
The familiar flavors of an uncommon dish inspire familial connections across generations and eras.
Exhibiting Humanity
In Brooklyn, New York, one family sells more than a diverse selection of groceries; Sahadi’s Importing Company puts the world on display.
Bone Deep: Cold Busters
From ancient times to modern day, natural remedies can be found in the form of everyday ingredients—and are especially useful this cold season.
This Is Paris
In Paris, France, the magic of the holiday season is illuminated for locals and lingering tourists alike.
Room for a Crowd
Cookbook author and entertaining enthusiast, Cristina Sciarra, shares tried strategies for taking on a service for a crowd.
The Spice Chronicles: Ginger
Sometimes, the world needs something sweet. Life & Thyme contributor Nicole Gulotta shares her recipe for a little peace of mind with these Spiced Molasses Cookies.