Dawna in the Kitchen

Aaaaand this is barely a recipe, I know, but the rain has finally started here, and this easy, tasty dish feels oh-so-autumnal. Essentially,...

This soup has a remarkable, silky texture, even when simply pureed with a stick-blender (no chinoise or cheesecloth necessary). The fennel b...

Cabbage rolls are one of those quintessential comfort foods for anyone with even a passing relationship to the cuisines of northern or east...

Technically, not new recipes, simply a serving suggestion: the meatballs are my all-beef Italian-seasoned version of these meatballs here , ...

Before I move entirely into my autumnal kitchen habits, here's one more dying-light-of-summer dish that I simply must share with you. ...

Briam, or Greek-style roasted vegetables, is another entry into the family of mediterranean mixed vegetable dishes, keeping excellent compa...

The first time I had this dish my brain lit up like a Christmas tree. Well, that's what it felt like, at any rate. The rich flavour of t...

My last post reminded me that I've really fallen down on posting my bentos, so here's another one: Chinese-inspired chicken wings (...

Ethiopian cuisine has wonderful salads. The cool lemony character of this one is quite refreshing, and the two-tone pink and purple appeara...

Okay, okay. Not a recipe, more of a serving suggestion, really, but in the spirit of the recent spate of breakfast-at-home posts, I couldn&#...