Dawna in the Kitchen

One of the first German recipes that I made once I moved to Germany was Linseneintopf , a thick and hearty lentil stew, often served with s...

It is my understanding that every food blogger must at some point commit a post to a cheese sandwich. This is one of my favourites. Okay...

Geschnetzeltes is a wonderfully complicated word to say, especially if you're trying to say it with a Swiss-German accent ("Züri-G...

Chili and cornbread is a really classic combination. Cornbread, of course, can take many different shapes and forms, not to mention bonus f...

Rösti are essentially a Swiss version of hashbrowns, specific to the German-speaking part of Switzerland, and differentiated geographicall...

Composed salads like this one are dead easy to figure out without a recipe, so consider the ingredients I've chosen as a mere guideline...

Breads are very satisfying things to make, whether slow-rising yeasted types, batter-style quick breads, or the near instant gratification ...

Germans have three names for one vegetable: Rotkraut , Blaukraut , and Rotkohl all mean red cabbage, and just to make matters even more co...

Looking for something interesting to do with a batch of crêpes? This is a Gâteau de Crêpes, aka Crêpe Cake or Crêpe Stack. It can be savour...

These darling little sandwiches were inspired by Madhur Jaffrey's Indian-accented tea sandwiches, which call for chile-mint butter, and...