Welcome to What’s the Dish, a new series from Life & Thyme that explores the roots of dishes around the world, featuring Chef Andy Doubrava of Rustic Canyon’s creamed corn with pickled peppers and goat leg confit.
Los Angeles’ Kato Restaurant, where the dishes are edible mnemonic devices for Asian Americans, is an homage to Chef Jon Yao’s Taiwanese heritage.
Matthew Belanger on closing, reopening, and what’s next for Death & Co. Los Angeles. Plus, three summer cocktail recipes to make at home.
When the global pandemic halted everyone’s ability to travel and see family, the Manila District in Downtown Los Angeles transported writer Anthony Ocampo to a place where Filipino culture and community is alive and vibrant.
An exploration of sake techniques and styles, from brew to cup, as taught by Courtney Kaplan of Los Angeles’ Tsubaki and Ototo.
A Uyghur restaurant in Los Angeles County uses food to bring attention to the genocide in Xinjiang.
Los Angeles’s Grand Central Market has experienced two once-in-a-century pandemics. We share their experience through COVID-19 today.
A club founded on whimsy, comradery and spirit(s), we reimagine the Los Angeles Athletic Club’s 1913 Frank Young Cocktail.
In Los Angeles, Keegan Fong of Woon Kitchen shares his experience as a restaurateur during the Covid-19 pandemic.
In Los Angeles, Andrea Borgen Abdallah, the general manager and owner of Barcito, puts forth the case for saving restaurants during COVID-19 in this candid op-ed following the closure of the city’s dine-in service.
In Compton, Lemel Durrah of Compton Vegan provides plant-based options for his community, and builds for a better future.
In Los Angeles, Chef Michael Cimarusti of Providence describes the struggles and potential solutions facing the seafood industry.