Dawna in the Kitchen

Fortnightly update! The main Always in the Kitchen website has a new recipe : Spinach & Chicken Curry - a variation on Saag Paneer. Ve...

I was pleased with my initial efforts at a citrus-y, lower-fat snack cake that would be good for work lunches, but there were a few problem...

The possibilities are darn near endless, especially given the diverse regions in such a geographically large country. I was honoured to be i...

Most familiar for production of its fortified darlings, Port and Madeira, and for its unutterably pedestrian Mateus Rosé, Portugal also prod...

I'm trying my hand at digital photography, the better to update you all, my dears. These are the more tolerable of the photos of the gin...

I’ve been thinking about Persian food, lately. A few weeks ago, we went to Zagros, a small restaurant on Davie street. The quality of the fo...

Here’s another “non-recipe” method-driven supper that I make fairly often in the winter, and from time to time – such as on rainy days – dur...

The "anything" in these cookies can be chocolate chips, raisins, currants, dried cranberries, chopped walnuts, or anything you t...

I'd never bought a carton of egg whites before. I'd always just separated out a few whole eggs, and put a bowl of leftover yolks in ...

I'm coming to the conclusion that you can rescue almost anything with sambal oelek - as long as you like things spicy. On the day that I...