Editorial selection

KitchenPause selection · 24 September

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

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15 minEasy

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

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85 minIntermediate

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

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53 minEasy

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

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50 minEasy

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

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15 minEasy

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

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45 minIntermediate

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

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