Dawna in the Kitchen

As strange as it may seem, given that he has cooked braised rabbit, Provençal daube, merguez sausage, an assortment of chilis and even his o...

I didn't mean to go away. Really. A week or two hiatus, I thought, and I'd be back at it. Right after the move. I didn't mean...

I've never been a big fan of the surf 'n turf platters in restaurants. When I have occasionally had them, they've been disappoi...

Arroz con pollo. Oyakodon. Murgh Biryani. Hainanese Chicken Rice. Risotto con Pollo. Chicken and rice seem to go naturally together, and ju...

Spring has been difficult, this year. I never know quite how to dress, and I oscillate between cooking for winter and cooking for spring. ...

I've been a little distracted lately, for a couple of reasons: One, we're looking for a new place to live, which is time-consuming ...

This is a vegan pasta sauce. It was delicious. When I was growing up, the go-to food of vegetarians was presumed to be eggplant, and the onl...

I seem to go through phases of hitting the Cooking Light recipes pretty hard...usually when one of the collections comes out. This time, in...

This is from Cooking Light magazine, their Spicy Chicken Cakes with Horseradish Aioli . I'm not sure why they didn't just call these...

I have been looking for a commercially produced English muffin that is not full of crap. By crap, in this case I mean high fructose corn sy...