Dawna in the Kitchen

My Ful Medames post included home made pita bread as a serving suggestion, so it seems reasonable to follow it up with a recipe. Pita br...

Ful Medames (also transliterated as Foul Mudammas, or Fuul Medammes, amongst other spellings), commonly referred to simply as Ful (pronounc...

This is the traditional Hallowe'en dinner in our household, but really, you can make it all winter long when the winter squashes are ch...

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...