Dawna in the Kitchen

This is an incredibly refreshing dessert, particularly after a rich meal, or a meal eaten late at night. It could also be a nice finish to ...

A couple of weeks ago, I made a Lithuanian recipe for Blueberry Dumplings , using a cookbook given to me by my former colleague at the end ...

Yes, these are essentially the Lithuanian version of pierogi. Lithuanians like to make savoury versions as well, using pretty much the same...

May is Spargelzeit (asparagus season) here in Germany, and the farmers' markets are heaped high with piles and piles and piles of aspar...

This recipe (or rather, its "impossible" antecedent) dates back to at least as early as 1971 , but really gained fame shortly ther...

Despite the deliciousness of roasted asparagus, this post is actually about the lovely slices of pork tenderloin peeking out from behind th...

Tuna Melts show up on a lot of people's comfort food lists. They are a cultural phenomenon that I grew up hearing about, but not eating...

Pie is not very common in Germany, and savoury pie seems almost completely unknown, at least not this part of the country. I've had to ...

A few weeks ago, we received a care package that contained two tins of hot-smoked wild fish from my home province of British Columbia: one ...

As I mentioned in the post on Preserved Lemons , we went to Marrakech last December. It is all still in my head, especially the flavours an...