Dawna in the Kitchen

Muffins are a very rewarding thing to make. They don't take very long to mix up or to bake, they don't generally have a long list ...

Oh, hot sauce. At any given time, my fridge holds anywhere from six to thirty hot sauces. It's really my go-to condiment (closely fol...

Here in the Pacific Northwest, we're used to equating Spring with rain. We're not so used to it being so ridiculously cold, however...

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...