Dawna in the Kitchen

Himmel und Erde (Heaven and Earth) is a classic regional meal popular in the state of Rheinland-Pfalz (also called the Rhineland-Palatinat...

I almost called this "Not-Quite Kung Pao Chicken" as the primary difference is the use of almond slivers instead of crushed or wh...

This salad is best made a bit in advance, as the kohlrabi has a bit of a starchy flavour when raw. Once it has had time to marinate for a l...

This was adapted from an America's Test Kitchen/Cook's Illustrated recipe, and has become one of our favourite go-to skillet dinner...

Wow, there's a lot of names for this one. In addition to Dutch Baby and Popover Pancakes, they are also called Dutch Puffs, Puff(ed) Pa...

Duck Noodles are delicious. But you can already tell that, just from the name: Duck Noodles. This is partly a recipe and partly a servin...

A classic turkey dinner is a wonderful thing. Sometimes, however, it's just not in the cards⎯whether it's time or money that you do...

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...