Dawna in the Kitchen

This recipe takes a bit of time, but it's absolutely worth it, and about half of the total prep time is hands-off cooking. It is more...

Whew, that's a mouthful! Really, it's just an extra fancy macaroni and cheese, because adding chicken, bacon, and peppers to tasty ...

I developed this recipe because I had a lot of jalapeños to use up, and because I love skillet dinners. It's not quite Caribbean, not q...

One of the quintessential dishes of Singaporean cuisine, Hainanese Chicken Rice is a bone-deep satisfying meal dished up everywhere from Ha...

Buffalo wings have run deliciously amok. What started out as a simple bar snack, has since become everything from pasta to dip to casserol...

Every summer, I make some version of this salad. Sometimes it has rice noodles, sometimes it has rice instead of noodles, and sometimes it...

Chicken Parmigiana is a bit of a process, but it doesn't have to be an ordeal to make at home. Moreover, there's one truly excellen...

The combination of yoghurt, feta and mint give a bit of Persian flare to this salad, and make it so fresh tasting. You can use leftover roa...

This wonderfully easy dish is one of the hearts of French country cooking. There is a bit of prep, and a rather long simmering time - but o...

There are oh-so-many recipes for buffalo chicken pasta casseroles out there, and they're all surprisingly different. This is not a cass...

Chicken, lemon, and olives are a delicious culinary trinity that appear together in many iterations from many cultures, especially those ar...

Oyakodon, or "parent-child rice bowl" (in reference to the use of both chicken and egg in the same dish) is a beloved Japanese co...

There are a lot of origin stories about Chicken Tikka Masala, and a lot of claims to ownership. As far as I can tell, there's no way to...

I always associated plov with Russian cuisine -- partly because it has been adopted as the pilaf of choice for much of the former USSR, and...

Although there is a version of this dish called Ayam Goreng Asam, Sour Fried Chicken, where the chicken is first fried in oil before the sa...

One of our Christmas gifts this year was the gorgeous cookbook Jerusalem by Yotam Ottolenghi and Sami Tamimi. I've been petting the pa...

It's no secret that we love the food of New Orleans. Cajun and creole dishes are slowly but steadily seeping into our rotation, from th...