Dawna in the Kitchen

It's that time of year again. Canadians have already had Thanksgiving, Americans are just revving their KitchenAid™ motors and/or check...

This delicious stew is built using my base model for meat stew: brown the meat well on at least two sides, braise the meat with onions for ...

I've always enjoyed making breads - pancakes, biscuits, tortillas, pizza crusts, sandwich loaves, challah, pita with self-forming pock...

Pumpkin pie represents such a beloved combination of flavours in North America that we're apparently even happy to consume it as a latt...

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...