Dawna in the Kitchen

It doesn't look like it's made with stoneground whole wheat flour. It doesn't look as though it was made with canola oil ins...

Spring is technically here, and the rains have certainly arrived, but the sudden chill after a week or so of warm, delightful weather has ca...

I like sunny weather as much as the next person, really, but I am also one of those who suffers easily in the heat. None-the-less, I find m...

In many ways, I am a creature of habit. In other ways, since those habits do shift with a certain, shall we say, regularity , perhaps I coul...

Last year, I had a Cinco de Mayo party; this year, I am not so organized. Cinco de Mayo commemorates the victory of the drastically outnumbe...

When one of my fellow food bloggers is so taken with a dish that she immediately needs to make it again, I take note. In this case, Linda f...

My neighbourhood is quite well known for its Greek community - restaurants, banks, poolhalls, specialty import stores - often these are Gree...

I usually try to make breakfast in at least once during the weekend. Not only is it a whole different range of cooking from my evening adven...

Much as I like ham, which was my family's traditional Easter dinner when I was growing up, I confess that these days I find myself leani...

It's not my fault. I'm programmed to it - we all are. Miniature versions of things are just somehow more adorable. Even bran muffin...