Dawna in the Kitchen

It's no secret that we love the food of New Orleans. Cajun and creole dishes are slowly but steadily seeping into our rotation, from th...

Devil(l)ed eggs go in and out of fashion, party-wise. However, they are easy enough to make and, it seems, always gladly received, even whe...

My mother used to make a version of this quite regularly, served over brown rice as was the custom of our household. I don't know where...

I learned about these lovely Chinese flatbreads while walking hurriedly through Vancouver's Chinatown, some years ago. The image of the...

Scalloped potatoes are one of my favourite holiday side-dishes. They're quite cooperative - you can generally cook them at whatever tem...

Potatoes play a fairly important role in German cuisine. Spring, Summer, Fall, or Winter, there's a potato dish (or several to choose f...

This is one of the most beloved of all the Christmas baking of my childhood. I love the shortbread , mincemeat tarts, my sister's candy...

Rice-based skillet dinners (or other one-pot meals) are very rewarding to make and to eat. I grew up on my mother's iteration of chick...

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...