Dawna in the Kitchen

I love skillet dinners . They are a terrific way to get a home-cooked meal on the table with minimal cleaning up required, tend to be quic...

This is based on a Mayan recipe for a very simple black bean soup with big, striking flavours. It is easy to cook the beans the day before,...

Years ago, there used to be a tiny Trini restaurant called Roti Bistro on West 4th Avenue in Vancouver. It was there I was first introduce...

Until really recently, I thought that Thai Holy Basil was the same as the ubiquitous "Thai basil" which one receives in so many S...

There are an awful lot of recipes out there for Black Pepper Tofu, it turns out. So why not one more? This version is adapted from a variet...

I'm a big fan of Mapo Tofu, a Sichuan dish that integrates small cubes of tofu into a spicy (think Sichuan peppercorn) flavourful minc...

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...

The long, pointed, bright green peppers used extensively in Turkish cuisine have quite a number of excellent uses. They are mild enough to ...

I love a good breakfast, and Turkish culture really knows how to do it up as a feast. Menamen (scrambled eggs in pepper sauce) might be the...

Khichdi (aka Khichri, and a number of other variations, खिचड़ी in Hindi) is a rice-and-pulse dish from India that is not only a vegetarian ...

This is my take on tomato-rice soup, packing it with more vegetables, Mexican seasonings, and a couple of chile peppers for extra oomph, no...

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...

My first experience of Korean-Mexican fusion was a Korean Taco Truck in Vancouver a few years back. Almost immediately, curiosity overwhel...

Salsa a la Huancaína, a spicy, Peruvian, fresh cheese sauce made with yellow Ají Amarillo chiles, is normally served over cold, boiled pota...

This is quick, delicious, and oh-so-easy. We use habanero peppers, because we can get them more easily than we can jalapeños, but you can u...

I am a big fan of Ethiopian cuisine. Its richly layered seasonings can be searingly spicy or pleasantly warm, but are always complex flavou...