Dawna in the Kitchen

Do you remember that I had the larger part of two rabbits still in the freezer? Well, even well-wrapped, meat doesn't like to be frozen...

Well, I may not be fooling anyone at all, I suspect, but at first glance this looks substantially more like an adorable little doughnut tha...

I've been eating more pasta these days. This is partly because I'm doing a fair amount of quick-cooking, and pasta responds very wel...

Today, my doctor told me that I need to get more calcium in my diet, and suggested increasing my dairy. Despite daily yoghurt infusions and ...

I've been meaning to try making buckwheat pancakes for months, now, but somehow never really got it off the ground. Part of the reason i...

Finally, at long last for those who commented and emailed: The following post is Palle's - I'm merely the conduit. My own notes are ...

It's a fortifying soup. Rich without being fatty, filling thanks to the chunks of tender beef and the plump grains of barley, not to me...

I'm a breakfast kind of girl. Always have been. I know a lot of people who say that they cannot face food until they've been up fo...

I eat a lot of things that are considered iffy or even downright questionable here on the west coast. I'm not particularly squeamish or ...

I should really let Palle write most of this entry, as it features his signature dish - a five star, five-alarm, tangy, fierce, and deliciou...