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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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.
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.
A practical guide to choosing fresh asparagus, preparing green and white spears without unnecessary waste, and picking a cooking method for the texture you want.
Artichoke season varies by place. Learn to look for tightly closed, firm, weighty heads and keep them chilled with their stems intact until you are ready to cook.
A practical guide to peeling, cutting, and roasting butternut squash in even pieces, with observable cues for doneness and straightforward ways to serve it.
Choose tomatoes for the dish: meaty ones for slices, firm ones for stuffing, pulpy ones for sauce, and small ones for roasting. A practical guide to buying with purpose and cooking simply.
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.
A practical guide to choosing fresh mushrooms, cleaning them simply, and making the most of their texture and flavour with a sauté, griddle, oven, or everyday dish.
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.
A practical guide to the vegetables commonly associated with spring in Spain, how to look for firm, appealing produce, and how to plan storage while allowing for differences between regions and calendars.
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.
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.
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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