Inspiration
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Après Ski
Author Erin Isakov was on skis as soon as she could walk, as were her own kids—and they now explore slopes around the world each year. That deep-rooted love for the sport inspired her new book, Après Ski, which is both a tribute to the sport’s golden age and a practical guide for plotting your…
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Segera Retreat’s Ginger Kombucha
At Segera Retreat in Kenya’s Laikipia plateau, kombucha isn’t just a drink, it’s an art. As refreshing and gut-restorative in winter as it is after a long, hot game drive, this bracing, ginger-forward version became an unlikely anchor of Alex Postman’s stay.
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“The Artist’s Way” for Travel
For designer and stylist Kim Ficaro, travel isn’t just about where you go—it’s about how you pay attention. Drawing inspiration from The Artist’s Way, she shares a series of grounding, creative rituals that help her stay open, curious, and present while moving through the world.
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YOLO’s 2025 Gift Guide
We spent hours digging up the goods for every traveler on your list and with 290 gifts in total, we’re sure you’ll also find a few things in there for you.
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Hudson Ranch Vinaigrette
A pantry staple vinaigrette recipe that Hudson Ranch’s Christina Hudson learned in the kitchen at Chez Panisse.
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Chocolate Mousse with Olive Oil and Fleur de Sel
Zurich-based chef Ralph Schelling has worked in some of the world’s top kitchens, from El Bulli in Spain to RyuGin in Tokyo. His new book from AT Verlag, Simple is Best, is full of unfussy recipes—like this chocolate mousse, which is simpler than you’d expect, and finished with the perfect savory twist.
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A Week of Oysters
Oysters have been part of Ireland’s diet for millennia, their shells still found in ancient coastal middens. For autumn, when they’re at their plump and creamy best, we asked photographer, writer and former chef Cliodhna Prendergast to share recipes that honor the tradition.
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Stuffed Cabbage Rolls
In Luisa Weiss’ latest cookbook, Classic German Cooking, she shares recipes like stuffed cabbage rolls—timeless staples that sound old-fashioned but, wrapped up like little edible presents, feel just right for the approaching cooler nights and cabbage season.
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Aguachile de Camarón
At Ser Casasandra, the soulful 18-room retreat on Isla Holbox with electric-blue water and easygoing vibe, the shrimp aguachile—a spicy Mexican riff on ceviche—is the house specialty.