Seasonal
Simple Techniques to Make the Most of Pumpkin
A practical guide to choosing, cutting, cooking, storing, and using pumpkin seeds with less waste and more options for everyday cooking.
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.
First steps
A step-by-step method for measuring with fewer errors
Choosing the right tool, reading it properly, and recording decisions turns measurement into a clear, repeatable kitchen routine.
Seasonal
A seasonal guide to choosing and storing artichokes
Artichoke season changes with origin and variety. Learn to read signs of freshness, refrigerate them without damaging them, and decide when to cook them.
Waste reduction
Storing and putting leftover sauces to work
A cautious system for refrigerating, freezing, and reusing homemade sauce without mistaking short-term storage for shelf-stable preserving.
Kitchen science
What Changes in Food When We Control Fermentation
Controlling fermentation means guiding a microbial transformation so that acidity, aromas, gas, alcohol, or texture develop predictably. It also means recognising that preservation and safety are not automatic: they depend on the method, the acidity achieved, and suitable practices.
Food safety
Food safety: how to handle cooked legumes
The safe way to use cooked legumes starts by distinguishing dried pulses from ready-cooked products, then preventing cross-contamination and storing prepared food correctly.
World cuisine
A documented guide to understanding international cooking
A rigorous way to approach international cooking: begin with living practices, learn transferable techniques, place each preparation in context, and cook without erasing where it comes from.
World cuisine
How to approach European cooking without reducing it to a single recipe
A practical reading and cooking guide for understanding European cooking as a diverse set of techniques, ingredients, memories, and ways of sharing a table.
World cuisine
A documented guide to Spanish cooking
A careful way to approach Spain’s many cooking traditions: read regional repertoires, techniques, and eating contexts without reducing them to a list of icons.
World cuisine
A Documented Guide to Mediterranean Cooking
A practical way to recognize the diversity of Mediterranean cooking, build a flexible pantry, and choose techniques according to the result you want.
Food safety
Food safety: how to handle leftovers
A practical guide to cooling, storing, reheating and discarding leftovers using hygiene and time-temperature principles.
Seasonal
What to Buy and How to Cook Asparagus
A practical guide to choosing fresh asparagus, preparing it with less waste, and cooking it for the texture you want, with basic safe-handling guidance.
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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