Dawna in the Kitchen

Who doesn't like the classic flavours of lasagna? Unfortunately, it's a time consuming dish to make, and not really suitable for we...

As promised. This is the first fish dish that I ever became delighted to make again. Fish and I, we have issues (if not whole subscriptions...

It's official: I'm on a soup jag. Today's soup is Alphabet Vegetable. It is the product of my Simple Tomato Soup (expired lin...

I am supposed to be in Mexico, right now. However, despite heroic attempts by friend and stranger alike, my holiday in the Yucatan has been...

There isn't much about the pig that I don't like, culinarily speaking. I'm a huge fan of pork tenderloin, which is about as low...

I know that I may be getting a little bit repetitive. I'm guilty of kicks, jags, and culinary obsessions, and I make little effort to g...

I don't have any revelations about vegetarian pizza, really. I haven't found some new, hitherto undiscovered topping that requires ...

I had just about given up on summer. Before this glorious September sneaked up on us, I was frantically soaking up as much sunshine and war...

It has not been a stellar summer, here in the permanently damp Pacific Northwest. August, usually our go-to month for griping about the h...

I'm taking advantage of the cooler weather today to make Pirate Granola, which I have already shown on this site, so I thought that I wo...