lifeandthyme

Life & Thyme

Stories about food. Tag culinary adventures #lifeandthyme

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Drink like an Italian. ☕️👌🏽 — Photo by L&T Founder @antonio#lifeandthyme #italia
“It’s not one thing—having great food cost or great rent or great labor—that’s going to make your business succeed. It’s having all those things together. You have to be financially savvy, and you have to pay attention to the numbers. You can’t just say, ‘We make great food; we’re going to be successful.’ The food drives people to come here, but I know the room drives people to come here, the warmth drives people to come here, the music drives people to come here, the beverages drive people to come here. It’s a package deal.” — Chef @missyarobbins of @lilianewyork — Read our latest story, Family Style at Lilia, by L&T Sr. Editor @slferrari at lifeandthyme.com or tap the link in our profile. — Photo by L&T Photographer @noahfecksisawesome#lifeandthyme
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“With so much riding on her staff, Robbins notes retaining them requires a relatively new kind of restaurant culture. Beyond cooking and running the business, her efforts now center around creating a kinder environment. She asks, ‘How do we have this industry thrive and still feel like [the staff is] being productive without working hundred-hour weeks? For us, it’s creating a culture. Health and wellness is the most important thing.’” — Today on lifeandthyme.com: At @lilianewyork in Williamsburg, Brooklyn, Chef Missy Robbins (@missyarobbins ) reexamines success—in and out of the kitchen. Read the full story by L&T Sr. Editor @slferrari by visiting the link in our profile. — Photo by L&T Photographer @noahfecksisawesome#lifeandthyme #nyc
When you can’t wait to go to bed so you can wake up for brekky again — Photo by @dialaskitchen from the #lifeandthyme global Instagram community.
In Spring 2015, we released our very first printed magazine of Life & Thyme. After that, we released five more. It was an exciting experiment and a thrill to see our stories in print. Even though we adored print, we have since moved on with digital content and film production. Our online shop remained open but will now come to an end. From now til April 27, Issue One and Issue Six are both 50% off. After that, our online shop will close. If you never picked up a printed issue, now is your last chance! Visit shop.lifeandthyme.com or visit the link in our profile. — #lifeandthyme
“Similar to Seoul itself, there are countless hidden gems and small businesses in every corner, and many families have planted roots and stayed in operation since the ‘80s and ‘90s. Through the turbulent Los Angeles riots and the rebuilding of communities, Korean immigrants have persevered and made an impact in shaping Los Angeles culture between Vermont and Crenshaw, from Beverly down to Olympic.” — L&T Contributor @andreasung — Read “Banchan: The Story of the Korean Side Dish” by exploring our archives at lifeandthyme.com/stories — Photo by L&T Founder @antonio#lifeandthyme
“LA DIET” by @framboisejam from the #lifeandthyme global Instagram community.
“In search of a sense of home, a handful of Thai families started meeting in Prussian Park on the weekends. They gathered with their German husbands and bicultural children to celebrate a common food and culture. They created a place of belonging, free from the struggles that plagued much of their daily lives. Early on, at the request of hungry German passersby, some families shared a bit of their curry and noodles, accepting a few euros in exchange. As word spread, those weekend get-togethers gradually transformed into a full-fledged street market.” — L&T Contributor @bravotravels on Berlin’s Thai Park. Read the full story at lifeandthyme.com or tap the link in our profile. — Photo by L&T Photographer @laurenmdimatteo#lifeandthyme
“Despite the differences between Thai and German fare, there are a couple of dishes that provide a surprising culinary overlap: sai oua and luk chin ping. The northern Thai sausage and meatballs resemble plenty of local staples found on any number of menus in Berlin. The pork sausage made with a blend of kaffir lime leaves, lemongrass, galangal, and red curry paste provides a gateway into Thai cuisine for a more hesitant eater.” — L&T Contributor @bravotravels — Today on lifeandthyme.com: Berlin’s Prussian, or “Thai” Park, provides locals and visitors a place to gather and eat, to learn from one another, and for the city’s Thai population, to earn a living. Visit the link in our profile for more. — Photo by L&T Photographer @laurenmdimatteo#lifeandthyme #berlin
Don’t look at the #lifeandthyme feed on an empty stomach... 🥐 — Photo by @muddychoux from the #lifeandthyme global Instagram community.
“For the next phase of their whiskey production, enter Jimmy Red corn, via Glenn Roberts, founder of Anson Mills. Roberts started Anson Mills in 1997 as a way to preserve food heritage through native seed collecting. His work was inspired by rice, but really began when he found antebellum corn in a moonshiner’s yard in rural South Carolina. The quest eventually led him to Jimmy Red corn, which was used in illegal whiskey production during Prohibition.” — L&T Contributor @shanna_farrell on @highwirechs ’ Jimmy Red Corn Bourbon. Tap the link in our profile for more. — Photo by L&T Photographer @maggie.armstrong#lifeandthyme #bourbon
The look of Spring 🥗 — Photo by @anna_banana_co from the #lifeandthyme global Instagram community.
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