Dawna in the Kitchen

I'm a big believer in breakfast, as you may have noticed. However, like everyone else, on workdays I'm usually just trying to get ...

I confess that I'd hoped that these would be more colourful than they turned out - my masala blend was months old, which I suspect was t...

The first time I made this, I couldn't find the kind of tofu that I wanted, and I ended up with a pre-seasoned "spicy" tofu t...

I've always loved the enticing little dishes of blanched spinach dressed with sesame that one finds in Japanese cuisine. My earliest at...

The most shocking thing about this dish is how quick and easy it is. The second most shocking thing is how delicious it is. The only reaso...

These simple crêpes are the lovely foundation for many different fillings and styles - from Suzette to seafood, from lemon-and-sugar to st...

These are individual breakfast casseroles adapted from " Mini Chile Relleno Casseroles " recipe from Eating Well magazine. It'...

Intrigued by the idea of an extravagance like the infamous "turducken", but without the oven space (or the army of people to eat i...

There is a wonderful, medieval attraction to the notion of tearing apart a roasted chicken with one's bare hands, and this dish can be ...

I've been wanting to make these for ages, so I finally decided to get to it. After all, they didn't appear to be terribly difficult,...