Dawna in the Kitchen

Sometimes, you don't need a big batch. Sometimes, you just need a half-pan of cornbread. That's when a wide 12.5cm/5" wide lo...

I didn't experience Persian cuisine until I was an adult, and took to it immediately. The deeply flavourful, slow-cooked stews and lus...

These are classic cookies - suitable for the holidays, with their fancy spices, but down-home enough that you can make them anytime. Plus,...

Everyone can enjoy a beautiful centrepiece main dish that is as fun to make as it is satisfying to eat. Plus, it's even easier to make...

This was one of our family's favourite snacks when I was a child, and boy did we go through a lot of them! Much like many of today'...

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...