Dawna in the Kitchen

Bagels always sounded like a lot of work. First you have to make the dough, then let it rise, shape, boil (!) , and finally bake. And then ...

Late summer through fall is chanterelle season here in Germany. You will see market stalls piled high with Pfifferlinge , as they are calle...

There are a lot of origin stories about Chicken Tikka Masala, and a lot of claims to ownership. As far as I can tell, there's no way to...

It has been a long time since I last made Southern Spoon Bread, which is an egregious oversight. This is one of the few recipes that I stil...

We're well into salad season. Every thought of actually cooking something when the temperature keeps spiking outside is accompanied by...

I always associated plov with Russian cuisine -- partly because it has been adopted as the pilaf of choice for much of the former USSR, and...

Breakfast muffins and breakfast biscuits have become a very dependable item for casual and fast food restaurants, and I know a surprising ...

Traditional recipes for Imam Bayīldi involve stuffing hollowed out eggplants (or halved eggplants) with onions and spices, and braising the...

Although there is a version of this dish called Ayam Goreng Asam, Sour Fried Chicken, where the chicken is first fried in oil before the sa...

Blintzes, either sweet or savoury are ultimately a particular handling of the ever-so-versatile crêpe. They are a bit decadent and a little...