Dawna in the Kitchen

This post barely qualifies as a recipe - it's more of a serving suggestion. Remember the Orange Breakfast Polenta from last August? I&...

This is fantastic hot or room-temperature, and just as good the next day. I use bulbous dark purple eggplants, as those are the ones availa...

What do you do when you have a surplus of lemongrass? Well, you could make meatballs, of course. Living in this small city in Germany, ac...

This is an easy, refreshing pickle to add colour and texture to a meal. It is not, however, a German recipe, despite a prodigious reliance ...

As any Bugs Bunny fan knows, Hasenpfeffer is a delicious German rabbit stew (probably best made without cartoon rabbits). This dish can be...

These are quick to make (and even quicker to eat), and make a great homemade tidbit for after dinner, or to pack in a lunch, or even just a...

Rendang ist a wonderfully spicy meat stew, originally from Indonesia, but which has traveled well and evolved a number of delicious, locati...

Have you ever wanted to have biscuits and gravy for breakfast, but also wanted it to be super easy? The answer, which you have surely alre...

Happy 2014 from Always In The Kitchen! Shall we start the new year with some fish? This is a slight adaptation of Anne Lindsay's Teri...

Just before I left Vancouver in September, I finally got together with my friends Rodney and Sandi for a long overdue cooking session. We ...