A break to cook and enjoy.
Gastronomy and cooking with recipes, ingredients, techniques and articles of culinary culture.
A distinctive way
to tell stories.
A kitchen that invites you to learn and enjoy the process. It unites recipes and techniques with knowledge of the ingredients and culture around the table.
Who is it addressed to?
Those who enjoy cooking want to expand their recipe book or discover new ways of understanding gastronomy.
Formats to discover
- Recipes
- Guides
- Articles
- Profiles
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Explore the available editions of this publication.
The latest stories.
Nepali sel roti (rice doughnuts)
Lightly sweet Nepali rice rings made from soaked and ground rice, fried until golden.
Desalted cod: choosing the cut and cooking it with care
A practical guide to matching desalted cod to different dishes, managing salt, and judging texture without imposing one cooking time on every piece.
Layered Kenyan Chapati
Unleavened Kenyan flatbread, coiled into spirals to create layers and cooked in a pan until golden.
Tunisian Assida Zgougou
A Tunisian dessert of Aleppo pine seed cream, thickened with flour and topped with milk custard and nuts.
Bahian fish moqueca
A Brazilian stew of firm fish with tomato, onion, bell pepper, coconut milk, and dendê oil. Serves 4.
Simple Chinese Congee
Chinese rice porridge slowly cooked with ginger and scallion, using one part rice to eight parts water.
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