Cod Meunière

Like the staple French dish — Sole Meunière — but cod fillets served in a brown butter and lemon-infused sauce with parsley and capers
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Hey! It's me, Dana Renée.

A Northern Virginia native and the creator of The Dana Renée Way. I am a New York attorney by day (and night if we are being honest) and, in my sporadic spare time, a devoted home cook and foodie with a serious weakness for comfort food, classic recipes and fresh coconuts.

In 2015, I started this website as a food diary simple sharing the things I cooked but it has grown into so much more. I love experimenting with ingredients and cooking techniques and creating unique flavors while still enjoying classic dishes. Here is where you will find my recipes and stories from my childhood memories to stints of living in France and travelling to countries I had only once dreamed of. Cooking is how I document these experiences and my love language is sharing them with you: From my kitchen to yours. I am glad you’re here and I hope you stay for the evolving journey that is The Dana Renée Way.

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Miso Braised Short Ribs

Braised Short Ribs are always accompanied by warmth and comfort, which makes them the perfect fall and winter meal. These short ribs are braised in a miso- and soy-based liquid and served as a meaty gravy alongside umami-infused mashed murasaki sweet potatoes.
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Charred Ratatouille & Burrata Toast

A classic French Provençal dish of slowly cooked late-summer vegetables served on thick-cut French bread with creamy burrata cheese.
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In My Kitchen

The Tools

Your kitchen is what you make it. I make my recipes adaptable with the home cook in mind. So here are the kitchen tools I recommend having on hand.

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The Techniques

Recipes are really just a blueprint. If you know your ingredients and techniques, the possibilities are endless. Here are the techniques you can master.


The Ingredients

From my pantry to my fridge, there are a some key ingredients that I find to be staples for a well-stocked kitchen and confident home cook.


Cod in Curry

Cod fillets lightly poached in a curry broth, finished under the broiler, & topped with burst tomatoes. Served with rice and roasted asparagus.
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