Dawna in the Kitchen

Dear friends, readers, and subscribers: Please note that there will be no new content for a little while, as my kitchen is in the process ...

This is something a little different, for those looking for a hot breakfast cereal that isn't oatmeal-based. The polenta is soft and cr...

Unlike most of the recipes in my Jamaican repertoire, this is not spicy. Of course, you could change all that by adding a seeded, minced h...

This is too good an idea not to try, especially if you find you need to use up a bunch of corn tortillas. For smaller families, those pack...

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...