Dawna in the Kitchen

Sometimes I just want to make a single jar of relish without committing to an entire pantry full, and this great-tasting tangy little numb...

Think of Hummus Kawarma as the Middle Eastern answer to Tex Mex's Five Layer Dip: the base is creamy hummus, the next layer is fried s...

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

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

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

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...

Ginger salad dressing is so fresh and delicious tasting that it can make even the saddest pile of limp iceberg lettuce palatable. It turns ...

One of my favourite dishes from Marrakech was an eggplant salad called Zaalouk (also spelled Zalook, amongst other variations). Moroccan cu...

We spent last Christmas in Marrakech, and returned with a reignited love of North African flavours. The single most notable ingredient in M...

It's that time of year again. Canadians have already had Thanksgiving, Americans are just revving their KitchenAid™ motors and/or check...

Composed salads like this one are dead easy to figure out without a recipe, so consider the ingredients I've chosen as a mere guideline...

This is an easy, refreshing pickle to add colour and texture to a meal. It is not, however, a German recipe, despite a prodigious reliance ...

Unlike most of the recipes in my Jamaican repertoire, this is not spicy. Of course, you could change all that by adding a seeded, minced h...

Beets have a bit of that love 'em or hate 'em thing going on. Judging by the lingering trend of beet salads in restaurants along th...

Ah, the special treats of summer that truly are still seasonal! Seize them when you can, or wait a full year for another taste. I encounte...

I fell in love with these in Mexico. They came with tacos, on tortas, with meltingly tender cochinita pibil, and elegantly draped over poc...

This is why I love having a stash of homemade things in the freezer. Even straight from the freezer, these little devils cook in mere minute...