Dawna in the Kitchen

Sometimes, I go to almost ridiculous lengths to use up something in the fridge, or even just to use a particular condiment or treasured ingr...

There is always something that seems a little on the fancy side, when it comes to creamy soups - ones that didn't come from a can, that ...

It is the blessing and curse of family feasts that the memorable meals we create also generate a substantial amount of leftovers. This is ...

I had a little fresh dill lurking in the fridge, and I knew it could't lurk much longer. I like dill, but outside of pickles, Cooking L...

I sometimes get into a little wee rut, making the same things over and over until I feel entirely uninspired, and even a fridge full of food...

Those of you who read the essays on my main site have already been subjected to a large number of my memories of food from my childhood, so...

I'm not Jewish, but I am very interested in Jewish food and the traditions that go along with them. I find the sheer number of dietary ...

Greek Chicken with raisins, capers and feta, from Cooking Light. The first time I made this, I used red onions, which not only gave the dish...

Fortnightly update! (the update was on time, but the announcement is sadly in arrears...) The main Always in the Kitchen website has a new...

Autumn is undoubtedly here. There is a chill in the air, although it has been blessedly sunny so far, and the wind is starting to rattle the...