Dawna in the Kitchen

For some reason, in Canada (and in parts of the USA) we called orange-fleshed sweet potatoes ( Convolvulaceae ) "yams" even thoug...

This was taken pretty much directly from a Buzzfeed Tasty video. I've adjusted things to our tastes and the current state of the pantr...

Persian cuisine is full of delicious, slow-simmered dishes that are very satisfying on cold winter nights - even more so if you've had ...

My mother called these "Summer Cookies" because you could make a batch on the hottest day of the year without turning the oven on...

One of my favourite dishes from Marrakech was an eggplant salad called Zaalouk (also spelled Zalook, amongst other variations). Moroccan cu...

This was a fairly common meal for us, when I was a child. Easily made, relatively quick to prepare, and tasty. My mother would have had at ...

Fall is Pfifferling (chanterelle) season. They're all over the farmer's markets in glorious colour and ridiculously low prices. Th...

Chicken, lemon, and olives are a delicious culinary trinity that appear together in many iterations from many cultures, especially those ar...

Apple Crisp is one of my favourite homemade desserts. It's good enough to serve to company, yet still relaxed enough for any casual sup...

Oyakodon, or "parent-child rice bowl" (in reference to the use of both chicken and egg in the same dish) is a beloved Japanese co...