Dawna in the Kitchen

Pytt i Panna (AKA Pyttipanna), which translates somewhat literally as "small bits in a pan" is the Swedish version of hash. This ...

I love soup. This is an easy-to-make, one-pot, puréed vegetable soup that is so satisfying, you'll look forward to the next bowl even w...

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,...

Sometimes, you don't need a big batch. Sometimes, you just need a half-pan of cornbread. That's when a wide 12.5cm/5" wide lo...

I didn't experience Persian cuisine until I was an adult, and took to it immediately. The deeply flavourful, slow-cooked stews and lus...

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...

Okay, this is kind of cheating, because it's not really a new recipe. I just wanted to share with you all the amazing thing that is th...

This recipe is from one of my mother's sisters, my Aunt Linda, who had married into a Finnish family. The word pulla technically just ...

To be perfectly honest, these muffins are essentially derived from my Spicy Cheddar Corn Muffins . Savoury muffins are a great grab-and-g...

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

Well, it looks like my older website for Always In The Kitchen has finally expired and been taken offline. Don't worry, this blog is st...

Persian cuisine is full of delicious, slow-simmered dishes that are very satisfying on cold winter nights - even more so if you've had ...

I continue to be inspired by my vacation in Marrakech last year, and as you can see I have many more Moroccan recipes still to explore. H...

Yes, these are essentially the Lithuanian version of pierogi. Lithuanians like to make savoury versions as well, using pretty much the same...

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

This delicious stew is built using my base model for meat stew: brown the meat well on at least two sides, braise the meat with onions for ...

Blintzes, either sweet or savoury are ultimately a particular handling of the ever-so-versatile crêpe. They are a bit decadent and a little...

This recipe is one component of the intriguing multi-step Vampire Slayer Ramen-Express recipe by the wonderful Lady and Pups. While I ...

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...