Dawna in the Kitchen

Those of you who saw last week's post of Korean-Mexican Braised Short Ribs are (hopefully) already looking forward to this recipe, whi...

My first experience of Korean-Mexican fusion was a Korean Taco Truck in Vancouver a few years back. Almost immediately, curiosity overwhel...

Chicken Parmigiana is a bit of a process, but it doesn't have to be an ordeal to make at home. Moreover, there's one truly excellen...

Jam buns are such a quick and easy dessert (or lunchbox treat) to make that it almost seems too good to be true. It's almost more of...

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...