Dawna in the Kitchen

Buffalo wings have run deliciously amok. What started out as a simple bar snack, has since become everything from pasta to dip to casserol...

Oh, how I do love my pizza. We have it at least once a month, sometimes more, and we always make it from scratch. Palle is especially fon...

If you think we eat a lot of pizza at our house, you'd be right. When I left home at eighteen, I made leftovers into soup. In my tw...

I needed to use up the tortillas. They were lingering in the fridge a little longer than was ideal, and had gotten stale. If I was going t...

I don't have any revelations about vegetarian pizza, really. I haven't found some new, hitherto undiscovered topping that requires ...

I don't believe in road rage. I resent the terminology, in fact, because I think that it leads to people shrugging off inexcusable behav...

It’s probably some sort of sin to use delicious, expensive, Bleu d’Auvernge in this fashion, but I’m desperately craving a “buffalo wing” pi...