Dawna in the Kitchen

Should I explain the name? Well, I'll try: Maybe it's because I'm soon going to be attending a pirate-themed party, and maybe it...

This is, really, the easiest pasta dish I've ever made. Barely more effort than packet pasta, really, and easy enough to accomplish when...

I love French food. I like the flavours, the unabashed use of butter and garlic, the reliance on duck and rabbit as part of the cuisine ord...

I adore mushrooms. I even like the little white button ones, although I'll admit that they aren't the most flavourful thing going o...

I know that I am only the most recent in an awfully long line of people to discover quinoa, but I'm really quite excited about it! It is...

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. ...