Dawna in the Kitchen

One of our Christmas gifts this year was the gorgeous cookbook Jerusalem by Yotam Ottolenghi and Sami Tamimi. I've been petting the pa...

This wonderfully veggie-packed, one-pan meal was inspired by a number of different online recipes, including Smitten Kitchen's Warm Bu...

Sometimes really great dishes come simply out of the desire to avoid wasting food. I can't remember quite what I was cooking last week,...

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...