Dawna in the Kitchen

I make a very lemony risotto. Oh. Hello, there. Is it the end of March already? I'd ask where the time has gone, except that I know ...

Oh, how I do love my pizza. We have it at least once a month, sometimes more, and we always make it from scratch. Palle is especially fon...

For some reason, I always want to mis-spell orecchiette. It's either orrechiette, orecchietti, or worse - orrechiete. All wrong. Thi...

First things first: this is, obviously, not a true stroganoff, nor is it pretending to be one. Instead, it's a quick weeknight dinner...

These are homely little muffins, but pack a fresh, orangey punch, thanks to using the whole orange - skin, pith, and all. They're not t...

Which can only mean one thing: Tourtière for New Year’s Eve (and again, New Year’s Day). (It's also often made for Christmas Eve, inst...

I realize that I have not yet posted any of the holiday baking or cooking that we have done this past month, and I'm not going to get t...

Why, that's my baked acorn squash stuffed with leftover Texas Red, that's what that is. I have been eating chili all my life, but ...

Internationally speaking, this bento is a little German, a little Ukrainian/Russian, a little Polish... and generally north eastern European...

Happy Thanksgiving to my friends south of the border! Up here in Canada, we celebrate Thanksgiving in October, so to allow time to sufficie...