Dawna in the Kitchen

I'm a big fan of beans, and possibly a bigger fan of bacon. Fortunately, they need not be mutually exclusive. I grew up eating Boston-s...

As promised, a bento which ventures into Japanese content. In this case, the bento is an exact redux of the dinner from the night before (s...

I don't get nearly enough pie in my life. One of the problems is that I am rather picky about the crust, and the leathery, greasy offe...

I'm not heading back to school this week, nor am I sending a young person off to school. I will be going to work as usual, though, and ...

I was really very happy with my recent foray into the world of chocolate, oatmeal, and peanut butter . So much so, in fact, that I started...

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...