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.
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.
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.
From pastry chef Shannon Swindle, a recipe for caramelized cider pear tart tatin makes use of natural sugars and seasonal stars.
From San Diego’s Hundred Proof, Beverage Director Stephen Kurpinsky shares his recipe for a refreshing gin-inspired cocktail, The Grand Tour.
In Orange County, California, Trader Sam’s Enchanted Tiki Room serves inspired cocktails, including this recipe created by bartender Melissa Nickoloff.
The versatility of cumin is well-represented in this easy, satisfying salad recipe for Moroccan Quinoa Salad from cookbook author and Life & Thyme contributor Nicole Gulotta.
Traditional cooking—like making these dolmades—takes time, but for modern families, every meal in any circumstance is a meaningful one.
From Florence’s MAD Souls & Spirits, an inspired cocktail recipe for New Year’s celebrations—or any festive occasion, for that matter.