Food safety
Food safety: how to handle leftovers
A practical guide to cooling, storing, reheating and discarding leftovers using hygiene and time-temperature principles.
Kitchen notebook
KitchenPause Magazine
An editorial home built from real recipe additions, seasonality and our methodology.
Seasonal produce
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.
Latest additions
Latest additions
Available content that can be reviewed from the recipe collection.
Seasonal
What to Buy and How to Cook Asparagus
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.
Equipment
What to Expect from an Oven Tray and When to Use One
An oven tray does not by itself guarantee a particular result: it organizes food inside the oven, catches juices when it has depth, and affects the space left between pieces. This guide explains how to choose a flat tray, a deep tray, or a rack with a tray underneath; how to read cooking signals; and why food safety remains separate from texture.
Technique
Technical Keys to Master Sautéing
A practical guide to organizing, portioning, and reading a sauté: even cuts, room in the pan, active heat, and safe handling of raw ingredients.
Recipes
Recipes to enjoy
South African Grilled Boerewors
Fresh boerewors grilled until browned all over and served in four portions.
View recipe
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.
View recipe
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.
View recipe
Australian Damper with Olives and Rosemary
A simple Australian bread made with self-raising flour, olives and rosemary; this version is baked and served freshly made.
View recipe
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.
View recipe
Pakistani aloo paratha
Spiced-potato-stuffed flatbread made with a soft dough and cooked on a griddle until golden.
View recipe
Egyptian ful medames
Cooked fava beans, partly mashed and dressed with garlic, lemon, cumin, and olive oil.
View recipe
Portuguese arroz doce with egg yolks
Creamy Portuguese rice pudding cooked with milk infused with lemon and cinnamon, enriched with egg yolks and butter.
View recipe
New Zealand seafood chowder
Creamy chowder for 4, with clams, mussels, prawns and white fish. Total time stated by the reference source: 35 minutes.
View recipe