Your KitchenPause · 19/10/2026
Cá kho tộ: Vietnamese fish braised in caramel
Fish slowly braised in caramel with fish sauce, garlic and shallot, in the style of cá kho tộ. Serves 4.
South African Grilled Boerewors
Fresh boerewors grilled until browned all over and served in four portions.
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.
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.
A Documented Guide to Japanese Cuisine: Dishes, Ingredients, and Regions
A practical guide to understanding Japanese cuisine beyond sushi: how to navigate everyday dishes, regional specialties, and different kinds of restaurants without reducing a diverse food culture to a list of clichés.
Iranian ghormeh sabzi
An Iranian stew of lamb or beef with fresh herbs, red kidney beans and dried limes, slowly cooked until the meat is tender.
Portuguese Arroz Doce with Egg Yolks
A Portuguese rice dessert cooked in milk scented with lemon and cinnamon, enriched with egg yolks and finished with ground cinnamon.
Thai tom yum shrimp soup with nam prik pao
A sour-and-spicy Thai shrimp and mushroom soup scented with galangal, lemongrass and makrut lime leaves. It includes homemade nam prik pao paste.
Pakistani aloo paratha
Spiced-potato-stuffed flatbread made with a soft dough and cooked on a griddle until golden.
Egyptian ful medames
Cooked fava beans, partly mashed and dressed with garlic, lemon, cumin, and olive oil.