Dawna in the Kitchen

You know when you have that bit of salsa left over, but no tortilla chips or even tortillas? Sure, you might just throw it on a cheese san...

Grits take a while to cook, it's true (even "quick" grits...and let's not even consider instant grits, which are par-cook...

Happy Canada Day, everyone! Now, "enchilada" may not be the most Canadian thing you've ever heard of, but we do seem to enjoy ...

Beets have a bit of that love 'em or hate 'em thing going on. Judging by the lingering trend of beet salads in restaurants along th...

I've been wanting to make this for ages, but somehow just haven't found the time, until now. The egg yolks make for a luxurious tast...

I found this recipe online whilst looking for a side dish to serve with a Persian chicken and mushroom stew. It is very quick to make, and f...

I love the smell, taste, and texture of fresh bread. I also love the satisfaction that comes with the dramatic transformation of water, gra...

I won't lie to you - these are essentially a superficial retread of my Lemon Ginger Muffins . Because I was kind of bored, I also added...

There are an awful lot of recipes out there for rabbit in mustard sauce. A LOT. And, a lot of them are fairly awful, in my opinion - heavy,...

You can use a variety of different lentils to make this - the version shown here is made using whole urad dal (aka black gram), which is tr...