Dawna in the Kitchen

As you can see, I'm still very much enjoying the Jerusalem cookbook by Ottolenghi and Tamimi. This is, in fact, one of the recipes that...

This is another fantastic recipe from the Jerusalem cookbook by Ottolenghi and Tamimi. I do wish that my serving platter were a bit bigger,...

Hot Crossed Buns, or Hot Cross Buns? I guess it depends on whether you prefer a noun or an adjective. I grew up saying "Hot Crossed Bu...

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...