KitchenPause Magazine

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World cuisine

Andorra’s Mountain Table: Seasonal Cooking and Pyrenean Connections

Andorran cooking reflects a high-mountain setting and close ties with neighbouring Catalan food traditions, alongside influences from France and Spain. Seasonal vegetables, pork and other meats, cured products, mushrooms, river trout, fresh cheeses and mountain honey appear in a varied pantry. Escudella, trinxat and trout with ham show how everyday ingredients become substantial dishes, while local producers and festive sweets connect present-day food with enduring practices.

31 Oct 2026 Read →

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World cuisine

Iraqi Cooking: River Fish, Rice, Dates, and a Generous Shared Table

Iraqi cooking draws on the landscapes and foodways of Mesopotamia, shaped by the Tigris and Euphrates, fertile agricultural areas, and centuries of regional exchange. Rice, bread, lamb, fish, vegetables, legumes, herbs, and dates appear in dishes ranging from slow-grilled masgouf to stuffed dolma and springtime rice with broad beans. Preparations and customs vary by household and place. This guide explores documented ingredients, cooking methods, celebrations, and local specialties without treating one dish or tradition as a complete picture of the country’s cuisine.

31 Oct 2026 Read →

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World cuisine

A documented guide to Western Saharan cuisine

An overview of cereals, pastoral foodways, coastal fishing, tea and documented Sahrawi preparations, with attention to regional diversity and to the limits of the available evidence.

31 Oct 2026 Read →

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World cuisine

A Documented Guide to Jordanian Cuisine: Dishes, Flavors, and How to Enjoy Them

A practical introduction to representative Jordanian dishes, from mansaf and maqluba to hummus, falafel, and sweets. It highlights characteristic ingredients and ways to read the table without mistaking a selection of specialties for a complete account.

31 Oct 2026 Read →

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Ingredient

Tomato passata: how to choose, store, and use it

A practical guide to understanding passata’s texture, distinguishing it from tomato pulp and diced tomatoes, choosing it for a dish, and storing it without inventing shelf-life claims or preserving methods.

31 Oct 2026 Read →

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Planning

A flexible way to plan a week of dinners

Build five dinners around food you already have, a few versatile components and a plan that can change. A practical approach to shopping with intention and avoiding over-preparation.

31 Oct 2026 Read →

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World cuisine

Palestinian Foodways: Land, Pantry, Regional Traditions and Shared Tables

Palestinian cuisine brings together agricultural ingredients, home cooking, urban food trades and regional variation across Galilee, the West Bank and Gaza’s coast. Olive oil, wheat, breads, herbs, rice, vegetables and spices shape dishes such as musakhan and maqluba, while Nablus is associated with knafeh. Harvest work, family meals, markets and foodways maintained in the diaspora all contribute to a living culinary tradition connected to place and shared across generations.

30 Oct 2026 Read →

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World cuisine

Mongolian Cuisine: Pastoral Knowledge, Dairy Foods, and Shared Meals

Mongolian foodways reflect pastoral livelihoods, seasonal conditions, and the demands of a vast and varied landscape. Meat, milk, and wheat flour shape a pantry of steamed dumplings, fried pastries, noodles, preserved meat, and many dairy foods. Everyday dishes and festive meals differ in preparation and occasion, while documented practices in the Gobi show how food knowledge remains connected to local environments and community transmission.

30 Oct 2026 Read →

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Food culture

The history of using what is at hand: thrift, memory and creativity in cooking

Cooking with leftovers is not simply a modern trend. It brings together household practices for giving ingredients another use and reflects how food, memory, community and place connect.

30 Oct 2026 Read →

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World cuisine

Cayman Islands Cuisine: Sea, Island Larder, and Slow-Cooked Pots

Across Grand Cayman, Cayman Brac, and Little Cayman, Caymanian food brings together seafood, garden-grown roots, coconut, and the history of a seafaring community. Traditional one-pot stews and festive dishes sit alongside shared Caribbean flavors and a diverse modern dining scene. Explore the ingredients, techniques, occasions, and local vocabulary that give these island cuisines their character.

30 Oct 2026 Read →

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Waste reduction

Opened cheese: how to use it creatively and safely

Organize opened cheeses by their label, decide what to use first, and turn suitable portions into flexible ingredients for everyday meals—without relying on universal storage periods or uncertain visual clues.

30 Oct 2026 Read →

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Waste reduction

Stems and leaves: how to keep them and use them in the kitchen

Simple ways to use stems and leaves in soups, sautés, purées and sauces, plus cautious guidance for planning their use and freezing them without improvising preservation methods.

30 Oct 2026 Read →