Dawna in the Kitchen

It's a funny thing, but I've been making this for quite a number of years, thinking that it was Mexican red rice. It is not. I mean...

There are various stories about why this popular treat is called an "Amerikaner", but none are particularly satisfactory. My favo...

I continue to be inspired by my vacation in Marrakech last year, and as you can see I have many more Moroccan recipes still to explore. H...

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...