Dawna in the Kitchen

When I lived on Commercial Drive in Vancouver, we used to quite enjoy weekend brunch at Fets Whisky Kitchen. My favourite order was the br...

These delicious veggie-packed Z-Balls can be everything from a pakora-like appy (pass the chutney), to a sandwich filling, to a stand-in fo...

Full disclosure, you're probably not going to get this anywhere in Turkey. If you want an actual Turkish breakfast wrap, I'd sugge...

Chicken Parmigiana is a bit of a process, but it doesn't have to be an ordeal to make at home. Moreover, there's one truly excellen...

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...

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...

Tuna Melts show up on a lot of people's comfort food lists. They are a cultural phenomenon that I grew up hearing about, but not eating...

It is my understanding that every food blogger must at some point commit a post to a cheese sandwich. This is one of my favourites. Okay...

These darling little sandwiches were inspired by Madhur Jaffrey's Indian-accented tea sandwiches, which call for chile-mint butter, and...

These were intensely, astoundingly, beefy. I got the idea from Jennifer McLagan's book " Odd Bits " where she exhorts the r...

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...

This was really, really good. I'd made the Spanish Pork Burger recipe from Eating Well Magazine once before - well, once as burgers, an...

Spring is coming on fast, but there are still a few chilly days left that lend themselves to beefy braises and slow stews; just time to get...

I don't really make New Year's resolutions, except for the amusing, off-the-cuff kind uttered for entertainment value only. I have l...

Sometimes, it's too hot to cook. You know you should eat someting, and you're vaguely hungry, but it just seems like too much effor...

I like lamb. I've gone from a childhood virtually free of lamb, on to become someone who cooks lamb at least once each month. As I cooke...