Winter Libations
The winter season brings more than nourishing meals; libations from around the globe make for a festive fireside or gathering of family and friends.
Bone Deep: Smells Like Holiday Spirit
Around the world, the close of the year may be signified by different customs, ceremonies or dishes, but the sentiment of peace and love is the same.
A Collection of Holiday Cookies
It's never too late for last minute cookies, which is why we're revisiting our collection of contributor-created recipes from the Holiday Issue of Life & Thyme.
KitchenAid Presents: Aida Batlle
In partnership with KitchenAid, we visit El Salvador’s coffee farms and learn coffee processing from fifth generation farmer and Finca Kilimanjaro's Aida Batlle.
The Art of Hosting
Los Angeles' All Time and Nice Coffee founder Tyler Wells is a seasoned host; today he shares tips for perfecting the art of the holiday party.
Smoked Ham Cowboy
In Waverly, Kentucky, Peak Brothers Bar-B-Q has been crafting barbecue for three generations that draws travelers and locals alike.
Four Men and Forty Feet
In East London, the team behind 40ft Brewery finds inspiration in American beer and English history for their local brand of beers.
Alan Muskat’s World in the Woods
In Asheville, North Carolina, Alan Muskat’s passion for mushrooms and foraging brings groups of locals to his expeditions, and promises future possibilities for the environment.
Herbal Love Letters From London Chefs
Some of London’s favorite chefs discuss the herbs indispensable to their dishes and unforgettable in their memories.
The Evolving American Thanksgiving Story
The true tradition of the American Thanksgiving story is an evolving one, accommodating cultures and regional specialties.
Thanksgiving is a Meal that Travels Well
Thanksgiving isn't just about hosting a culinary feast but a testament to family dynamics.
A Conversation with Dirt Candy’s Amanda Cohen
In New York City, Dirt Candy chef/owner Amanda Cohen innovates on the plate with a vegetable-centric menu that has won the hearts of diners and her staff.