Dawna in the Kitchen

The baking is finished. Whew! Cranberry squares. I don't get to make these as often as I would like, since I'm the only person ...

I love making these tiny French butter cookies at Christmas. They are not difficult, but a tad laborious. I realize I skipped photographin...

One of my favourite cuts of meat is pork tenderloin - one that I have only become familiar with in the last couple of years. Until I was ...

It has been years, literally years, since I made an omelette. I suppose I fell for the siren charms of the fritatta, which involves less cr...

Of course, eggs aren't just breakfast food , or the glue that keeps your cakes and meatloaves from crumbling helplessly as you attempt t...

Baked pasta is a popular execution which can range from the simple combination of noodle-of-choice with sauce-of-choice, generally topped wi...

When the rain begins, and the weather starts to cool, my mind wanders inevitably to sausages. Particularly, I must confess, the wonderful s...

I love simple desserts, particularly on ordinary nights. Special occasions may call for fancy dessert footwork, but your average Thursday n...

I love soup. I cannot think of a culture that does not have some sort of soup. It can be an eloquent, evocative way to capture a sense of ...

I've been longing to try making this since I first tried it in one of the few Persian restaurants here in Vancouver. The version that ...