Kenyan Coconut and Cardamom Mahamri
Lightly sweet fried buns flavored with coconut milk and cardamom, from the Swahili tradition of Kenya’s coast.
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Welcome to KitchenPause
Lovely things, made at home.
Clear recipes, seasonal ingredients and a little inspiration for everyday cooking.
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Choose your moment
What shall we cook today?
Start with the time you have or what you feel like eating.
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Recipes Recipes to enjoy
Three honest, inviting ideas to begin with.
Bolivian Sajta de Pollo with Tunta and Peanuts
Bolivian chicken stew in a yellow chili sauce, served with potatoes, tunta with peanuts, and a fresh onion-and-tomato sarsa.
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Australian meat pie
Individual pies with a shortcrust base, beef in a thick gravy-style filling, and a puff pastry lid.
View recipeThe September pantry
A seasonal guide to choosing and storing fresh herbs
Choose herbs for the food you plan to cook and for what is abundant where you shop, rather than following a universal calendar. Learn how to store tender and sturdy-stemmed herbs, and how to use surplus by freezing or drying it.
Cooking school
Learn a technique, not just a recipe
Perfect pasta, roasted vegetables and the keys to crisp pastry.
Caramelization: practical decisions guided by color and aroma
Distinguish caramelization from other kinds of browning, learn which signs to watch, and decide when to take sugar off the heat without relying on a universal number.
Learn the technique →
What Happens During Baking—and How to Control It
Ovens do not cook every food in the same way: size, composition, pan and oven all affect the result. Learn what to watch for and how to manage the process without relying on one universal baking time.
Learn the technique →
The fundamentals of learning to substitute ingredients
Learn to assess a substitution by considering an ingredient’s role, the cooking method, and observable signs in the recipe—without relying on universal equivalencies.
Learn the technique →