Editorial selection

KitchenPause selection · 5 October

A renewed selection of audited recipes for fresh inspiration every day.

15 minEasy

Red lentils cooked with shallot, tomato, anise, and a mixture of fresh herbs.

View recipe

85 minIntermediate

Dry rice for four with artichokes, asparagus, and homemade stock made from vegetable trimmings.

View recipe

53 minEasy

A four-layer lasagna with artichoke cream, ricotta, egg, and béchamel.

View recipe

50 minEasy

Whole baked gilthead bream with zucchini, onion, lemon, extra-virgin olive oil, and salt.

View recipe

15 minEasy

A vegetarian asparagus and pepper scramble cooked in a frying pan and finished with fully set eggs.

View recipe

45 minIntermediate

An 8-serving cake with ground almonds, lemon and olive oil, baked at 180 °C for 20–25 minutes.

View recipe