Dawna in the Kitchen

I have a tendancy to dig in my heels. To go in the direction I'm not supposed to. It is not a virtue, so much as it is a stubborn refusa...

What do you do when you unexpectedly have much more milk left in the fridge than you anticipated? Well, if you're not prone to sitting d...

I love the food at Christmastime. Maybe it's the stuffing. Maybe it's that we eat four times as much cheese as usual. Maybe it...

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...