Your KitchenPause · 16/10/2026

Jordanian Musakhan

Roast chicken with slowly cooked sumac onions, served on flatbread and finished with pine nuts and parsley.

Ghanaian Kelewele

Ripe plantain marinated with ginger and cayenne, then fried until golden and caramelized.

Municipal markets: how to read them beyond the stalls

A guide to understanding the municipal market as a place to shop, a public space and a setting for urban change—without treating two studied cases as a universal rule.

Common Mayonnaise Mistakes and How to Avoid Them

Homemade mayonnaise depends on a stable emulsion, not a mysterious trick. Learn how to choose and measure ingredients, blend steadily, recognize when the sauce comes together, and respond if it splits—without overlooking storage.

Korean Haemul Pajeon with Seafood and Scallions

A Korean scallion pancake with mussels, clams, and oysters, pan-fried until golden and served with a simple soy-vinegar dipping sauce.

Soft Vegetables: Signs, Causes, and How to Adjust

Before changing the recipe, work out when the vegetables lost their firmness. Softness can result from moisture loss in storage, cooking longer than intended, or a crowded pan where liquid collects. Each situation calls for a different adjustment.

What Happens When You Toast Spices—and How to Control the Heat

Toasting can make some spices’ aromas more noticeable, but it is neither essential nor governed by one universal time or color. Learn how to choose a method, read the cues, and stop before burnt notes develop.

Sri Lankan Hoppers

Sri Lankan rice-and-coconut hoppers with crisp edges, a tender centre and a gentle fermented flavour. The batter is made with rice flour, coconut water and coconut milk.

Iranian Chicken and Walnut Fesenjan

An Iranian chicken stew with ground walnuts and pomegranate molasses, finished with a thick sweet-and-sour sauce for four.

Georgian Gozinaki with Walnuts and Honey

A Georgian sweet of toasted walnuts bound with cooked honey, rolled into a thin sheet and cut into diamonds.