Dawna in the Kitchen

I love Cajun food, which probably comes as no surprise to those of you who know how often I use chiles (and how many, and how hot) in my co...

So! We've found a place to live, and will be moving in on November 1. My kitchen should be arriving shortly thereafter, and I am anxiou...

Happy Canada Day, everyone! Now, "enchilada" may not be the most Canadian thing you've ever heard of, but we do seem to enjoy ...

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...

It may not seem like salad weather to everyone out there, with the sudden, aggressive return of sub-zero temperatures. The poor cherry tree...

I'm always intrigued when I am exploring another cuisine, and I find that there is a common use of an ingredient that I do not associate...

As strange as it may seem, given that he has cooked braised rabbit, Provençal daube, merguez sausage, an assortment of chilis and even his o...

I'd been eyeing the recipe since I first unwrapped the book: Marcus Samuelsson's The Soul of a New Cuisine . The recipe? Merguez ...

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...

Finally, at long last for those who commented and emailed: The following post is Palle's - I'm merely the conduit. My own notes are ...

I should really let Palle write most of this entry, as it features his signature dish - a five star, five-alarm, tangy, fierce, and deliciou...