Articles and guides about Seasonal: cooking ideas, explanations and tips researched and checked by KitchenPause.
Asparagus, peas, broad beans, artichokes and tender greens signal spring. Learn to read the seasonal calendar flexibly, choose vegetables in good condition and organize storage without treating seasonality as a rigid rule.
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Asparagus, peas, broad beans, artichokes and tender greens signal spring. Learn to read the seasonal calendar flexibly, choose vegetables in good condition and organize storage without treating seasonality as a rigid rule.
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Choose tomatoes by aroma, firmness and intended use—not appearance alone. This guide matches varieties and ripeness to raw dishes, quick cooking and sauce, and helps you make use of each tomato.
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A flexible guide to choosing summer fruit by season and appearance, and enjoying it fresh, in salads, drinks, chilled soups, or desserts.
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A flexible guide to the vegetables commonly associated with spring in Spain, how to assess what is on offer, and how to store different produce without assuming that one rule fits all.
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A practical guide to choosing herbs by appearance and aroma, pairing them with dishes, and deciding between refrigeration, freezing, and drying according to how you plan to use them.
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From salad to a sauce for meat, berries can add colour, acidity and sweetness to everyday dishes. Flexible ideas for using them fresh, frozen or preserved, without relying on a fixed recipe.
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How to use the season as a guide, select oranges, mandarins and lemons, and store them at home according to when you plan to eat them.
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A flexible guide to choosing seasonal fruit, judging its appearance and aroma, and using it fresh or in simple dishes. Seasons vary by region, so a local calendar and market selection are more useful than a universal list.
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Citrus, apples, pears, pomegranates and other seasonal fruits can become salads, drinks, accompaniments and desserts with little effort. A practical guide to varying how you serve them without masking their flavour.
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A practical guide to choosing autumn vegetables at the market, adapting your shop to local availability, and making the most of each ingredient with straightforward cooking methods.
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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.
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A practical guide to cooking identified, edible mushrooms: careful cleaning, a roomy pan, browning, pairings and uses for different textures.
Tender tofu and minced pork in a savory sauce with doubanjiang, ginger, and Sichuan pepper. Serves 4; timings are estimates.
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A no-bake Portuguese cake made with Maria biscuits dipped in coffee and layers of buttercream with egg yolks. Serves 6; allow about 30 minutes to prepare and 3 hours to chill.
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A crisp filo pastry pie filled with spiced chicken, onion and sweet almonds. Makes 2 pastillas for 8 people.
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A thick Argentine stew of white corn, beans, squash and assorted meats, served with a red pepper sauce. Makes about 8 servings; hands-on time and yield are approximate.
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Very ripe breadfruit, roasted over an open fire and pounded. Hands-on preparation is estimated at 15 minutes; roasting is guided by a visible cue rather than a fixed time.
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Grilled pork, rice noodles, pickled vegetables and fresh herbs, served with a sweet-and-sour fish sauce. Serves 4; times are approximate.
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Tomatoes and peppers filled with rice, herbs, pine nuts and raisins, baked with potatoes. Serves 4; estimated preparation: 30 minutes; oven time: 1 hour 30 minutes.
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Baked meringue, crisp outside and tender inside, topped with whipped cream, strawberries, raspberries, and kiwi.
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A thick stew of cocoyam leaves with tomato, red palm oil, smoked fish and pumpkin seeds. Makes 4 servings; approximate preparation time: 25 minutes, cooking time: 50 minutes.
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