Dawna in the Kitchen

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 ...

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

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...

Pears are one of my favourite fruits for flavour and texture. The fact they work so well in salads is a wonderful bonus. The name of this...

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...

This recipe takes inspiration from those dry packet mixes for black beans and rice, but using fresh ingredients and a lot less salt. It'...

For some reason, in Canada (and in parts of the USA) we called orange-fleshed sweet potatoes ( Convolvulaceae ) "yams" even thoug...

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...

This is an incredibly refreshing dessert, particularly after a rich meal, or a meal eaten late at night. It could also be a nice finish to ...

As I mentioned in the post on Preserved Lemons , we went to Marrakech last December. It is all still in my head, especially the flavours an...

We're well into salad season. Every thought of actually cooking something when the temperature keeps spiking outside is accompanied by...

As you can see, I'm still very much enjoying the Jerusalem cookbook by Ottolenghi and Tamimi. This is, in fact, one of the recipes that...

This wonderfully veggie-packed, one-pan meal was inspired by a number of different online recipes, including Smitten Kitchen's Warm Bu...

One of the first German recipes that I made once I moved to Germany was Linseneintopf , a thick and hearty lentil stew, often served with s...

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 salad is best made a bit in advance, as the kohlrabi has a bit of a starchy flavour when raw. Once it has had time to marinate for a l...

This was adapted from an America's Test Kitchen/Cook's Illustrated recipe, and has become one of our favourite go-to skillet dinner...

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 ...

I enjoy walking through supermarkets, especially when I am in a different food culture. There is a lot of information inherent in the selec...

This is really more of a serving suggestion than a recipe, per se. Remember the Briam that I enthused about last summer ? Well, I start...