Articles and guides about Seasonal: cooking ideas, explanations and tips researched and checked by KitchenPause.
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.
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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.
A flexible guide to macerating strawberries, raspberries and blueberries, combining their flavours, and trying uncooked or gently cooked preparations without relying on rigid measurements.
A practical guide to choosing green or white asparagus, preparing it without unnecessary waste, and matching the cooking method to the result you want.
Artichoke season varies by growing area and crop. Learn to spot freshness, keep artichokes chilled, and prepare them with a few straightforward steps.
A practical guide to choosing and preparing winter squash, matching the cooking method to the dish, and giving one batch several uses—without relying on a single fixed recipe.
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.
Use the citrus season as a guide, choose fruit by its visible condition, and match home storage to when you plan to eat it.
A practical guide to choosing, cleaning and cooking store-bought mushrooms with simple methods for the pan, grill, pasta, eggs, rice and stews.
A flexible guide to choosing summer fruit by season and appearance, and enjoying it fresh, in salads, drinks, chilled soups, or desserts.
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.
Citrus, apples, pears and pomegranates can do more than be eaten whole. Try fresh combinations, different cuts and a few cooked uses, guided by what is in season where you shop.
A flexible guide to choosing autumn vegetables by origin and condition, then turning them into soups, roasts, stews, salads and satisfying meals.
Fresh boerewors grilled until browned all over and served in four portions.
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An Iranian stew of lamb or beef with fresh herbs, red kidney beans and dried limes, slowly cooked until the meat is tender.
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A Portuguese rice dessert cooked in milk scented with lemon and cinnamon, enriched with egg yolks and finished with ground cinnamon.
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A simple Australian bread made with self-raising flour, olives and rosemary; this version is baked and served freshly made.
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A sour-and-spicy Thai shrimp and mushroom soup scented with galangal, lemongrass and makrut lime leaves. It includes homemade nam prik pao paste.
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Spiced-potato-stuffed flatbread made with a soft dough and cooked on a griddle until golden.
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Cooked fava beans, partly mashed and dressed with garlic, lemon, cumin, and olive oil.
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Creamy Portuguese rice pudding cooked with milk infused with lemon and cinnamon, enriched with egg yolks and butter.
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Creamy chowder for 4, with clams, mussels, prawns and white fish. Total time stated by the reference source: 35 minutes.
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