Dawna in the Kitchen

Until really recently, I thought that Thai Holy Basil was the same as the ubiquitous "Thai basil" which one receives in so many S...

This recipe takes a bit of time, but it's absolutely worth it, and about half of the total prep time is hands-off cooking. It is more...

This is from my mother's recipe collection. It's handwritten on a scrap paper, so I have no idea whence the recipe came, but there ...

There are an awful lot of recipes out there for Black Pepper Tofu, it turns out. So why not one more? This version is adapted from a variet...

I'm a big fan of Mapo Tofu, a Sichuan dish that integrates small cubes of tofu into a spicy (think Sichuan peppercorn) flavourful minc...

These delicious veggie-packed Z-Balls can be everything from a pakora-like appy (pass the chutney), to a sandwich filling, to a stand-in fo...

Whew, that's a mouthful! Really, it's just an extra fancy macaroni and cheese, because adding chicken, bacon, and peppers to tasty ...

I developed this recipe because I had a lot of jalapeños to use up, and because I love skillet dinners. It's not quite Caribbean, not q...

Jjajangmyeon (짜장면) or Jajangmyeon (자장면) is a Korean noodle dish whose name translates roughly to "Fried Sauce Noodles." Sound fa...

The long, pointed, bright green peppers used extensively in Turkish cuisine have quite a number of excellent uses. They are mild enough to ...