Dawna in the Kitchen

It's been a while since I made a rice-based skillet dinner, so I thought it was time. You can easily adapt this recipe to use boneless ...

This is German comfort food, as evidenced by its remarkably frequent appearance on menus here. It sometimes has different names - for examp...

There are generally two camps for Strawberry Shortcake lovers -- the biscuit camp and the sponge cake camp. As you can see here, I clearly ...

I love Cajun food, which probably comes as no surprise to those of you who know how often I use chiles (and how many, and how hot) in my co...

This is an enormously popular salad in this part of Germany, and while variations are also enjoyed in Switzerland, Austria, and the Alsace,...

Summer weather has arrived in Rheinland-Pfalz, and with it many restaurants have switched over to their summer menus. Oh, not to worry, you...

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...