Food safety
Eggs: how to cook, store and handle them safely
A practical guide to storing eggs, preventing cross-contamination, cooking egg dishes thoroughly and handling leftovers without relying on home freshness tests.
Kitchen notebook
KitchenPause Magazine
An editorial home built from real recipe additions, seasonality and our methodology.
Seasonal produce
Berries: simple techniques for enjoying them in more ways
A flexible guide to macerating strawberries, raspberries and blueberries, combining their flavours, and trying uncooked or gently cooked preparations without relying on rigid measurements.
Latest additions
Latest additions
Available content that can be reviewed from the recipe collection.
Seasonal
Asparagus: what to buy and how to cook it
A practical guide to choosing fresh spears, understanding green and white asparagus, trimming only the tough part, and matching a cooking method to the texture you want.
Food culture
From a Shared Kitchen to a Screen: How Oral Recipe Transmission Has Evolved
Spoken recipes did not disappear when books, television, and the internet arrived. Their company changed: observation and practice now coexist with writing and digital formats, each with its own possibilities and limits.
Organisation
Cutting boards within reach and out of the way: a simple organizing plan
Organize your boards around your kitchen’s space and routine: group them, store them vertically, and give them a fixed place near your prep area.
Planning
A flexible method for preparing freezer meals
A practical, adaptable system for planning, cooking, portioning and freezing components or complete meals, while managing rotation, texture and safe handling.
Kitchen science
Practical decisions based on acidity
How to use acidity as a sensory and technical adjustment tool, while distinguishing what is perceived on the palate from what can be measured in a preparation.
Seasonal
A seasonal guide to choosing and storing artichokes
There is no single artichoke season: it depends on place, variety, and local supply. This guide explains how to select fresh heads, keep them whole under refrigeration, and cook them before their best qualities fade.
Food culture
Culinary culture: understanding municipal markets
A guide to reading a municipal market as a place of provisioning, conversation, and change—without confusing tradition, food-service offerings, and a guarantee of quality.
Food culture
History and Context of Spoon Dishes
Rather than a fixed category, spoon dishes are a way to recognise brothy, thick or semi-liquid preparations and the local histories that sustain them. This guide considers them through place, home transmission and shared meals.
Food safety
Food safety: how to handle leftovers
A practical guide to cooling, storing, reheating and discarding leftovers while preventing cross-contamination.
Seasonal
Simple techniques to make the most of pumpkins and squash
How to choose, cut, cook, store and use pumpkin flesh and seeds with a flexible method for everyday cooking.
Food culture
History and Context of Celebratory Cooking
Celebratory meals are situated cultural practices: they bring together memory, ingredients, techniques, relationships, and social change. A guide to reading and planning them respectfully.
Recipes
Recipes to enjoy
Fijian vakalolo
A Fijian dessert of grated cassava, steamed and served with a coconut and caramelized sugar sauce.
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Brazilian Chicken Coxinhas
Brazilian bites of dough filled with shredded chicken, breaded and fried until golden.
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Nepali rice and milk kheer
A Nepali dessert of rice slowly cooked in milk, sweetened and scented with cardamom and saffron, with nuts and raisins sautéed in ghee.
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Ethiopian Dabo Bread
A tender Ethiopian wheat bread seasoned with coriander, fenugreek, and nigella. This version uses honey and is baked in a loaf pan.
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Moroccan chicken harira
Moroccan tomato soup with chicken, chickpeas, noodles, and fresh herbs, seasoned with ginger, turmeric, cinnamon, and saffron.
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Marseille Bouillabaisse
A Provençal fish stew with rockfish, tomato, fennel, saffron and potatoes; the fish is served separately from the broth.
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Fijian Cassava Cake
A baked cake made with grated cassava, ripe bananas, coconut cream, and sugar.
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American Pancakes
Thick, fluffy American-style pancakes made with flour, milk, and egg, cooked in a skillet until golden.
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Simple Japanese Onigiri
Japanese short-grain rice bites, lightly salted and shaped by hand into triangles. This simple version has no filling and no vinegar.
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