Dawna in the Kitchen

I originally started recipe blogging to preserve and share my family's recipes, and this one is from my childhood. I've never had ...

Okay, here's the thing. Quail Scotch Eggs are really no different than regular scotch eggs, other than the obvious: quail eggs are sm...

Think of Hummus Kawarma as the Middle Eastern answer to Tex Mex's Five Layer Dip: the base is creamy hummus, the next layer is fried s...

Years ago, there used to be a tiny Trini restaurant called Roti Bistro on West 4th Avenue in Vancouver. It was there I was first introduce...

When I lived on Commercial Drive in Vancouver, we used to quite enjoy weekend brunch at Fets Whisky Kitchen. My favourite order was the br...

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...