Editorial selection

KitchenPause selection · 5 November

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

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20 minIntermediate

A Bruneian dish of sago starch cooked until stretchy and sticky, served with a spicy, sour shrimp and fermented durian sauce.

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60 minIntermediate

A hearty chicken soup with cassava, yam, corn, and culantro, gently simmered until the roots are tender.

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180 minIntermediate

A Finnish stew of beef, pork and lamb with onion, allspice and water. It cooks slowly in the oven until the meat is tender.

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40 minIntermediate

Beninese cornmeal dough cooked with tomato and spices, served with chicken and a tomato, onion, and pepper sauce. Serves 4.

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35 minIntermediate

A Timorese stew of pumpkin, corn and red beans, served with cooked rice. Makes 4 servings; prep: 15 minutes; cooking: 20 minutes.

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60 minIntermediate

A Bhutanese noodle soup with vegetables, tofu, and spiced broth. Makes 4 servings and takes about 60 minutes in total.

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