Dawna in the Kitchen

Moving right along in the world of bento, I decided to do one that was close to home. My home, that is. That means that the macaroni and c...

This was really, really good. I'd made the Spanish Pork Burger recipe from Eating Well Magazine once before - well, once as burgers, an...

I've always had something of a fear of frying. Not searing, or stir-frying, or tossing the perogies into a skillet with butter pan-fry...

I once had a lovely brunch that featured a bitter orange chocolate waffle with bourbon cream. It was chocolatey with out being overly swee...

My worldwide bento lunch theme continues with Mexico. The crumbly meat mixture is in fact picadillo, a ground meat filling used to stuff int...

Oatmeal Spice Anything Cookies - are so very adaptable that they've become a go-to staple whenever I need to whip up a quick batch of...

I adore fruit salad. That is, I love fresh fruit. Fruit salad, as found in restaurants (often under the name "fruit cup" or simpl...

I do like zucchini, and I admire its versatility. My mother had an astonishing number of places to hide it when it overran the garden (and ...

I had some sage that needed using. A friend had uprooted a monstrous sage bush from his yard, and I became the beneficiary of a whole lot ...

What do you do with a little leftover plain chocolate cake? Well, if you have some strawberries around, you cube up that cake and toss it w...