Dawna in the Kitchen

What is the absolutely laziest way that you can make apple crisp? Slice an apple in half and scoop out the core (I use a melon baller), cra...

What happens when you are making gyoza, and run out of wrappers before you run out of filling? Well, you could run out and buy more wrappe...

Another rice post - but rather different from risotto! I've always enjoyed the small bowls of mixed rice, or takikomi gohan that one c...

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...