Dawna in the Kitchen

Springtime in Europe means asparagus season is upon us. When we lived in Germany, it was 90% white asparagus (also delicious, but needs to...

Years ago, there used to be a tiny Trini restaurant called Roti Bistro on West 4th Avenue in Vancouver. It was there I was first introduce...

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

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

The combination of yoghurt, feta and mint give a bit of Persian flare to this salad, and make it so fresh tasting. You can use leftover roa...

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...

Ginger salad dressing is so fresh and delicious tasting that it can make even the saddest pile of limp iceberg lettuce palatable. It turns ...

One of my favourite dishes from Marrakech was an eggplant salad called Zaalouk (also spelled Zalook, amongst other variations). Moroccan cu...

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...

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 is an enormously popular salad in this part of Germany, and while variations are also enjoyed in Switzerland, Austria, and the Alsace,...

Summer weather has arrived in Rheinland-Pfalz, and with it many restaurants have switched over to their summer menus. Oh, not to worry, you...

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...

Beets have a bit of that love 'em or hate 'em thing going on. Judging by the lingering trend of beet salads in restaurants along th...

I found this recipe online whilst looking for a side dish to serve with a Persian chicken and mushroom stew. It is very quick to make, and f...

I've always loved the enticing little dishes of blanched spinach dressed with sesame that one finds in Japanese cuisine. My earliest at...

Sometimes, I feel an urge to add more vegetables to my dinner. This happens most frequently in the winter, when I'm not gobbling down f...

This works as either a cold salad or as a hot side dish (add some chickpeas either way, to make it a main-course in itself). It is both very...

Before I move entirely into my autumnal kitchen habits, here's one more dying-light-of-summer dish that I simply must share with you. ...