Dawna in the Kitchen

Salsa a la Huancaína, a spicy, Peruvian, fresh cheese sauce made with yellow Ají Amarillo chiles, is normally served over cold, boiled pota...

The very first meal that we had in Marrakech was a wonderful feast prepared by the cook our our riad (traditional Moroccan boutique hotel)...

The combination of yoghurt, feta and mint give a bit of Persian flare to this salad, and make it so fresh tasting. You can use leftover roa...

This is quick, delicious, and oh-so-easy. We use habanero peppers, because we can get them more easily than we can jalapeños, but you can u...

I am a big fan of Ethiopian cuisine. Its richly layered seasonings can be searingly spicy or pleasantly warm, but are always complex flavou...

Pears are one of my favourite fruits for flavour and texture. The fact they work so well in salads is a wonderful bonus. The name of this...

Lentils and rice are such a natural and common combination, that it's almost odd to think of them apart, let alone with an interloper. ...

Arancini means "little oranges", and you can find them in many parts of Italy, often as a bar snack. They can be served hot, or a...

Risotto (alla) Milanese, also sometimes called Risotto Giallo Zafferano, is a luxurious dish. It is not cheap to make, nor is it vegetarian...

Well, it looks like my older website for Always In The Kitchen has finally expired and been taken offline. Don't worry, this blog is st...