Dawna in the Kitchen

Rereading an old travel diary, I came across an entry from Gythio in southern Greece and was reminded of the absolutely wonderful artichoke...

Ärtsoppa, a slow-cooked soup made of dried yellow peas, onion, and broth is one of Sweden's classic dishes whose origins reach remarkab...

I am a huge fan of soup, as you can probably tell from my collection of soup recipes . Tomato soup has always had a particularly special p...

I love soup. This is an easy-to-make, one-pot, puréed vegetable soup that is so satisfying, you'll look forward to the next bowl even w...

This is based on a Mayan recipe for a very simple black bean soup with big, striking flavours. It is easy to cook the beans the day before,...

This is my take on tomato-rice soup, packing it with more vegetables, Mexican seasonings, and a couple of chile peppers for extra oomph, no...

Lentils and rice are such a natural and common combination, that it's almost odd to think of them apart, let alone with an interloper. ...

This wonderfully easy dish is one of the hearts of French country cooking. There is a bit of prep, and a rather long simmering time - but o...

Congee (also called jook in Cantonese, amongst many other names worldwide) is a rice porridge popular throughout Asia, and there are many ...

Fall is Pfifferling (chanterelle) season. They're all over the farmer's markets in glorious colour and ridiculously low prices. Th...

I continue to be inspired by my vacation in Marrakech last year, and as you can see I have many more Moroccan recipes still to explore. H...

May is Spargelzeit (asparagus season) here in Germany, and the farmers' markets are heaped high with piles and piles and piles of aspar...

I don't currently have a blender, food processor, or even an electric hand mixer. Things that need pulverizing get pulverized the old-f...

This delicious stew is built using my base model for meat stew: brown the meat well on at least two sides, braise the meat with onions for ...

Potatoes play a fairly important role in German cuisine. Spring, Summer, Fall, or Winter, there's a potato dish (or several to choose f...

This soup has a remarkable, silky texture, even when simply pureed with a stick-blender (no chinoise or cheesecloth necessary). The fennel b...

Revenge is not the only thing that is best served cold. When I was visiting Hungary in 1995, I fell in love with Sour Cherry Soup. It was...

Here in the Pacific Northwest, we're used to equating Spring with rain. We're not so used to it being so ridiculously cold, however...

It's definitely soup weather. In fact, not only was my last post also soup, I am also making soup right now. However, the one that is...

Oh. Hi there. I didn't mean to leave you all alone for so long, but time seems to have gotten away from me. Sit down, have some soup....