Dawna in the Kitchen

Having recently come to appreciate a perfectly cooked green bean, I have been keen to find interesting ways to serve them. This dish contai...

Clafoutis defies a truly comprehensive description. It's part custardy flan, part pancake, part coffee cake, and a distant relation to ...

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...

Despite the deliciousness of roasted asparagus, this post is actually about the lovely slices of pork tenderloin peeking out from behind th...

Looking for something interesting to do with a batch of crêpes? This is a Gâteau de Crêpes, aka Crêpe Cake or Crêpe Stack. It can be savour...

I've been making crêpes fairly often since we moved to Germany. They're a wonderful, multi-purpose flatbread that you can make in a...

Good news! My kitchen has now arrived from Canada. Some attrition, unfortunately - my mother's ceramic bread bowl did not make it in o...

There are an awful lot of recipes out there for rabbit in mustard sauce. A LOT. And, a lot of them are fairly awful, in my opinion - heavy,...

These simple crêpes are the lovely foundation for many different fillings and styles - from Suzette to seafood, from lemon-and-sugar to st...

Perhaps you recall back in December 2010, when I reviewed a cookbook called Cook This, Not That! (subtitled "Easy & Awesome 350 C...

It's bento time again! This time, in the manner of a fairly classic French picnic. Palle made this terrine from veal and pork, lining t...

I love French food. I like the flavours, the unabashed use of butter and garlic, the reliance on duck and rabbit as part of the cuisine ord...

Much as I like ham, which was my family's traditional Easter dinner when I was growing up, I confess that these days I find myself leani...

It always feels a little strange, stepping back into my kitchen after being away from it. True, I was only gone ten days, but that's a p...