Articles and guides about World cuisine: 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.
Available content that can be reviewed from the recipe collection.
A practical introduction to Italy’s regional variety, ingredient choices, and techniques such as risotto, finishing pasta with sauce, and blanching vegetables—without reducing a country’s cuisine to a handful of famous dishes.
A rigorous way to approach international cooking: begin with living practices, learn transferable techniques, place each preparation in context, and cook without erasing where it comes from.
A practical reading and cooking guide for understanding European cooking as a diverse set of techniques, ingredients, memories, and ways of sharing a table.
A careful way to approach Spain’s many cooking traditions: read regional repertoires, techniques, and eating contexts without reducing them to a list of icons.
A practical way to recognize the diversity of Mediterranean cooking, build a flexible pantry, and choose techniques according to the result you want.
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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