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.
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.
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.