Dawna in the Kitchen

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

This dish is essentially a hybrid other recipes, which came together as I was fondly recollecting the kind of curried pasta that was always...

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...

A few weeks ago, we received a care package that contained two tins of hot-smoked wild fish from my home province of British Columbia: one ...

This is the traditional Hallowe'en dinner in our household, but really, you can make it all winter long when the winter squashes are ch...

Happy 2014 from Always In The Kitchen! Shall we start the new year with some fish? This is a slight adaptation of Anne Lindsay's Teri...

Grits take a while to cook, it's true (even "quick" grits...and let's not even consider instant grits, which are par-cook...

I didn't grow up with tuna noodle casserole. My mother didn't buy canned fish, and the only pasta casserole that she made was a (del...

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. ...

I know this looks like yet another pasta recipe, but really it's about the lovely bit of fish perched on top of the gingered noodles. T...

This is beautifully easy, but it's really only half a recipe: the shrimp half. You could serve this over rice, a creamy pasta, garlic t...

As promised. This is the first fish dish that I ever became delighted to make again. Fish and I, we have issues (if not whole subscriptions...

I've never been a big fan of the surf 'n turf platters in restaurants. When I have occasionally had them, they've been disappoi...

I have a great fondness for easy dinners, despite my appreciation for elaborate or difficult food. This particular dish was a second go at ...