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Chitra Agrawal: From Brooklyn to Bangalore (and back)

Chitra Agrawal: From Brooklyn to Bangalore (and back)

In Brooklyn, New York, blogger, entrepreneur and cookbook author, Chitra Agrawal introduces her community to the Indian cuisine of her heritage.

Repurposing Almonds at Airbnb’s HQ

Repurposing Almonds at Airbnb’s HQ

At Airbnb’s San Francisco headquarters, in-house chefs Sam Lippman and Robin Luu repurpose almond pulp to create Kladdkaka, a classic Swedish dessert.

Feasting On Memories

Feasting On Memories

Brooklyn-based writer Jessica Gilgurd shares her experience growing up first generation Latvian-Ukrainian through memories from her family’s dinner table.

Marc Vetri: The Patriarch of Philadelphia’s Italian Institution

Marc Vetri: The Patriarch of Philadelphia’s Italian Institution

In Philadelphia, Chef Marc Vetri’s philosophies make an impact within both his family of restaurants and his community.

The California Drought: Chapter One

The California Drought: Chapter One

Contributor Deepi Ahluwalia visits the Central Valley of California to investigate the drought and interview various farmers on the front lines.

24 hours in Amsterdam, a Food Tour

24 hours in Amsterdam, a Food Tour

Renee Kemps takes us on a food-lover’s tour of Amsterdam in 24 hours to share her favorite spots.

Houston Hospitality: The New L.A. Nightlife

Houston Hospitality: The New L.A. Nightlife

Twin brothers Mark and Jonnie Houston infuse inspiration, excitement and attention to detail to each of their establishments within Houston Hospitality.

Otium: Chapter One

Otium: Chapter One

Timothy Hollingsworth, Former Chef de Cuisine at The French Laundry, prepares his next chapter as Executive Chef & Partner at the upcoming Otium restaurant in Los Angeles.

A Day in the Life of a Restaurant Publicist

A Day in the Life of a Restaurant Publicist

Los Angeles-based restaurant publicist Diana Hossfeld invites us into the daily life of a food industry PR representative.

Take Root: Sewing the Seeds of Modern Fine Dining

Take Root: Sewing the Seeds of Modern Fine Dining

Elise Kornack and Anna Hieronimus are quietly at work reshaping the rules of modern dining with their Brooklyn-based restaurant, Take Root.

Spago’s Roasted Liberty Duck Breast

Spago’s Roasted Liberty Duck Breast

Chefs Lee Hefter & Tetsu Yahagi at Spago share with us their Roasted Liberty Duck Breast recipe. Enjoy the peek behind this fine dining curtain, right in your own home.

The Tall Tale of Zak the Baker

The Tall Tale of Zak the Baker

For his Miami, Florida-based bakery, Zak the Baker, owner Zak Stern went to great lengths to cultivate his craft.

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