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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Herb availability shifts through the year, but there is no single calendar that applies everywhere. Choose herbs for the way you plan to cook, keep bunches fresh for near-term use, and preserve extra herbs by freezing or drying.
Practical ideas for choosing, storing and cooking strawberries, raspberries, blackberries and blueberries: fresh, in salads, macerated, as a sauce or frozen for blended preparations.
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.
There is no single artichoke season: it depends on place, variety, and local supply. This guide explains how to select fresh heads, keep them whole under refrigeration, and cook them before their best qualities fade.
How to choose, cut, cook, store and use pumpkin flesh and seeds with a flexible method for everyday cooking.
A practical guide to choosing tomatoes by ripeness, texture and intended use, then turning every purchase into salads, sauces, roasting projects or cold dishes without wasting sound fruit.
A practical guide to buying oranges, mandarins, lemons, limes and grapefruit with confidence, reading seasonality according to origin, and storing them at home without mistaking appearance for quality.
A practical guide to cooking identified, edible mushrooms: careful cleaning, a roomy pan, browning, pairings and uses for different textures.
A practical guide to choosing, cutting, cooking, storing, and using pumpkin seeds with less waste and more options for everyday cooking.
Artichoke season changes with origin and variety. Learn to read signs of freshness, refrigerate them without damaging them, and decide when to cook them.
A practical guide to choosing fresh asparagus, preparing it with less waste, and cooking it for the texture you want, with basic safe-handling guidance.
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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