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Crescent Dragonwagon

“IMPOSSIBLY GOOD” VEGGIE BURGERS

“IMPOSSIBLY GOOD” VEGGIE BURGERS

By Crescent Dragonwagon 4 Comments

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Refried beans, walnuts and tempeh add heft and heartiness; the smoked tempeh also gives a little bit of that grilled-over-a-fire taste. Shiitake mushrooms double down on umami savor. Although I’m generally a from-scratch girl, using a few ingredients that already have seasoning greatly simplify the usual home-kitchen veggie-burger prep. These are vegan. INGREDIENTS 1 (15.4-ounce) can vegetarian organic refried black… Read More

Filed Under: #DinnerwithDragonwagon, recipes Tagged With: vegan, vegetarian, veggie burgers

THE *** BEST *** BLACK-EYED PEAS FOR NEW YEAR’S DAY

THE *** BEST *** BLACK-EYED PEAS FOR NEW YEAR’S DAY

By Crescent Dragonwagon 12 Comments

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HAVE YOU PURCHASED YOUR BLACK-EYED PEAS YET? DO YOU, PERHAPS, EVEN HAVE ‘EM SOAKING? (EITHER BECAUSE YOU LIKE TO DO THINGS A LITTLE AHEAD, OR BECAUSE YOU KNOW THAT THE LONGER INGREDIENTS IN ALMOST ANY KIND OF STEW-Y DISH CO-MINGLE, THE BETTER THE FLAVOR?) HOWEVER… HERE IS A CROCKPOT VERSION OF AN EXCELLENT BLACK-EYED PEA RECIPE, WHICH YOU CAN EVEN… Read More

Filed Under: #DinnerwithDragonwagon, Deep Feast Tagged With: beans, black-eyed peas, black-eyes, delicious, foods for New Years, New Years, New Years recipes, Recipes

COMFORT ME WITH APPLES… BUT MAKE THEM *BAKED* APPLES, PLEASE.

COMFORT ME WITH APPLES… BUT MAKE THEM *BAKED* APPLES, PLEASE.

By Crescent Dragonwagon 11 Comments

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THEY COULDN’T LOOK MORE UNPREPOSSESING. AND THEY COULDN’T BE EASIER. AND THEY COULD NOT POSSIBLY BE MORE DELICIOUS, OR MORE PERFECT FOR THIS TIME OF YEAR. MEET MY MOTHER’S BAKED APPLES. AND, IF YOU HAVE SOMEONE AT YOUR THANKSGIVING TABLE WHO IS GLUTEN- OR GRAIN-FREE, OR AVOIDING ADDED SUGAR, OR VEGAN, BUT YOU STILL WANT THEM TO BE ABLE TO… Read More

Filed Under: #DinnerwithDragonwagon, Deep Feast, recipes Tagged With: apple recipes, apple varieties, Baked Apples, fall food, How to Make Baked Apples, what is a baking apple, what is a cooking apple

GREEK-STYLE SMOTHERED OKRA

GREEK-STYLE SMOTHERED OKRA

By Crescent Dragonwagon 6 Comments

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IF YOU THINK YOU DON’T LIKE OKRA, JUST TRY THIS RECIPE. I do three vegetables in this way, with slight variations: summer squash, and green beans (my Greek-Style Green Beans were featured on The Splendid Table, and were one of the show’s three most popular recipes of that year). P.S. The reason they are Greek-style rather than Greek, is that… Read More

Filed Under: #DinnerwithDragonwagon

OKRA: LOVE IT, RIGHT NOW

OKRA: LOVE IT, RIGHT NOW

By Crescent Dragonwagon 4 Comments

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OKRA-HATERS! STOP MALIGNING A VEGETABLE YOU DON’T UNDERSTAND OR HAVEN’T HAD COOKED RIGHT! OKRA-LOVERS! LEARN A NEW WAY TO ADORE THOSE GREEN PODS! EITHER WAY, DO IT QUICKLY, RIGHT NOW, BEFORE SUMMER DEFINITIVELY ENDS. (PLUS, TWO DON’T-MISS BOOKS, AN EXAMPLE OF YANKEE WTF-NESS, RACISM IN THE KITCHEN, AND THE QUESTION OF SLIMINESS, DEALT WITH ONCE AND FOR ALL) People who… Read More

Filed Under: #DinnerwithDragonwagon, Deep Feast Tagged With: Arkansas, best okra recipe, best way to cook okra, Crescent Dragonwagons Greek-Style Smothered Okra, CSA, farmers market, Fayetteville, foods the slaves brought to America, okra, racism, summer food, The Cooking Gene, The Jemima Code, vegan, vegetarian, Vermont, Walker Farm, what makes okra slimy, white privilege in the kitchen

MY MIXED-BERRY UPSIDE-DOWN CAKE: FROM SCRATCH, OH-SO-EASY & SIMPLY DELICIOUS

MY MIXED-BERRY UPSIDE-DOWN CAKE: FROM SCRATCH, OH-SO-EASY & SIMPLY DELICIOUS

By Crescent Dragonwagon 3 Comments

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To dessert-lovers, a good cake has no down side. Unless, of course, it happens to be an upside-down cake. (Go directly to recipe here.) To those of us who love making dessert — who find baking from scratch as much or more fun than eating it — the upside-down cake is a high-scorer. If short on time needed for your… Read More

Filed Under: #DinnerwithDragonwagon, Deep Feast, recipes Tagged With: baking from scratch, berries, Crescent Dragonwagon recipes, quick desserts, upside-down cake

“PAROXYSMS OF JOY”: EASTER BRUNCHING ON FEATHERBED EGGS

“PAROXYSMS OF JOY”: EASTER BRUNCHING ON FEATHERBED EGGS

By Crescent Dragonwagon 25 Comments

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FEATHERBED EGGS, A SWOONINGLY DELISH, DO-AHEAD CASSEROLE — AN EGG MIXTURE IS POURED OVER CRUMBLED, SLIGHTLY STALE CORNBREAD, AND THE WHOLE SHEBANG IS BAKED TO A FARE-THEE-WELL — IS PROBABLY THE PERFECT MAIN DISH FOR AN EASTER BRUNCH WHERE YOU DON’T WANT TO SPEND THE WHOLE TIME FUTZING IN THE KITCHEN. IN HONOR OF THAT, THE RECIPE, WITH THIS STORY… Read More

Filed Under: #DinnerwithDragonwagon, Deep Feast, recipes Tagged With: breakfast, cornbread, Dairy Hollow House, Featherbed Eggs, The Spiced Life

I FEED THIS GUINNESS STOUT CHOCOLATE LAYER CAKE TO MY FATHER ONLY IN MY DREAMS

I FEED THIS GUINNESS STOUT CHOCOLATE LAYER CAKE TO MY FATHER ONLY IN MY DREAMS

By Crescent Dragonwagon 9 Comments

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IT’S ALMOST ST. PATRICK’S DAY, SO IT IS TIME FOR ME, AGAIN, TO OFFER YOU THIS GUINNESS STOUT CHOCOLATE LAYER CAKE THAT PULLS OUT ALL THE STOPS. IN CASE YOU CELEBRATE THIS HOLIDAY BY COOKING FOR OTHERS AND HAVE BEEN LOOKING FOR AN IRISH-ISH DESSERT THAT IS A KNOCK-YOUR-SOCKS-OFF WOW, THIS MAY WELL BE IT. IT IS (SHE SAID MODESTLY)… Read More

Filed Under: #DinnerwithDragonwagon, Deep Feast, Maurice Zolotow, self-understanding, personal growth Tagged With: Arkansas, Dairy Hollow House, death, Eureka Springs, fathers and daughters, Fionulla Flanagan, Guinness Stout Chocolate Cake, Irish dessert, Marilyn Monroe, St Patrick's Day dessert, St. Patrick's Day, sudden death

PUCKER UP, BUTTERNUT: SOULFUL WINTER SQUASH SOUP WITH GINGER-APPLE SALSA

PUCKER UP, BUTTERNUT: SOULFUL WINTER SQUASH SOUP WITH GINGER-APPLE SALSA

By Crescent Dragonwagon 9 Comments

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The circle turns. The green world again goes gold, yellow, red. Instead of the zucchinis, the excess of which we may have complained about only six weeks ago, we now coo over adorable gourds and mini-squashes, admire big honkin’ pumpkins and sweet, bright creased or crook-necked winter squashes.  So pleasing aesthetically, sculptural, decorative, signal of the season. And then! Beneath those… Read More

Filed Under: #DinnerwithDragonwagon, Deep Feast Tagged With: Butternut Squash, Soulful soups

COOL HAND CUKE: CUCUMBER-YOGURT SOUP WITH MINT, & GRAPES,  WITH A VEGAN VARIATION.

COOL HAND CUKE: CUCUMBER-YOGURT SOUP WITH MINT, & GRAPES, WITH A VEGAN VARIATION.

By Crescent Dragonwagon 8 Comments

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THE ONLY SUMMER SOUP RECIPE YOU WILL EVER NEED. SO SAVE YOUR GORGEOUS SUMMER-RIPE TOMATOES FOR SOMETHING ELSE. BECAUSE, FRANKLY, THIS LEAVES TRADITIONAL GAZPACHO IN THE SHADE. It got up to to 96 degrees yesterday. In Vermont! And it wasn’t even quite July yet! This struck me as cruel and unusual punishment, because part of the reason I adore Vermont… Read More

Filed Under: #DinnerwithDragonwagon, Deep Feast Tagged With: chilled soup, cold soup, Crescent dragonwagon, Cucumber-Yogurt Soup, green grapes, mint, recipe, summer food

STILL BEANING AFTER ALL THESE YEARS

STILL BEANING AFTER ALL THESE YEARS

By Crescent Dragonwagon Leave a Comment

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There’s no doubt of this: New Orleans is a city which knows its beans. So when Camellia Beans, a well-respected and well-loved brand of dry beans based in that municipality approached me about using some of the lima bean recipes from my book Bean by Bean,  of course I gladly said yes. They have just put up the post featuring  three… Read More

Filed Under: #DinnerwithDragonwagon, Deep Feast Tagged With: Bean by Bean, beans, Brunswick Stew, Camellia, Crescent dragonwagon, Ragout of Shiitake Mushrooms Butter Beans & Southern Greens with Potatoes, Southern Country-Style Butter-Bean & Green Bean Soup

BISCUITS AND GRAVY, A SIDE OF OVER EASY: LOVE, BREAKFAST, MEMORY

BISCUITS AND GRAVY, A SIDE OF OVER EASY: LOVE, BREAKFAST, MEMORY

By Crescent Dragonwagon 3 Comments

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I’m in New York at the moment, with my boyfriend. I woke up early, suddenly and fully this morning, filled with reasonless happiness. He was asleep, warm beside me. I started thinking about what to make for breakfast. Out of nowhere, in that funny discursive way memory has, biscuits and gravy came to mind. THE SUN KITCHEN I used to… Read More

Filed Under: #DinnerwithDragonwagon Tagged With: biscuits and gravy, breakfast, Crescent dragonwagon, eggs, Eureka Springs, lat life romance, mushrooms

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Read Aloud with Crescent and Mark

NOT A LITTLE MONKEY, by Charlotte Zolotow, illustrted by Michelle Chessaree

"So, the little girl climbed into the big waste-basket and waited." ' Oh no,' said her mother, ' we don't want to throw you away.'"There are many ways to express love and the need for attention. Here, a busy mother and her just-a-bit naughty little girl tease each other affectionately — the little girl making her point without even uttering a word.That's today's story time — read aloud by the author's daughter at Crescent Dragonwagon's Writing, Cooking, & Workshops, with Mark Graff's "text support" and discussion."Just right for two-to-fours, the humor of this true-to-life story of a mischievous little girl who blocks her mother's attempts to clean house will elicit giggles from the lollipop set." Kirkus Reviews

Posted by Crescent Dragonwagon's Writing, Cooking, & Workshops on Thursday, June 4, 2020

Read Aloud with Crescent

Read Aloud with Crescent

The Washington Post on Crescent’s Lentil Soup Recipe

The Washington Post on Crescent’s Lentil Soup Recipe

Greek Lentil Soup with Spinach and Lemon, photograph by Tom McCorkle, Washington Post

March Offering

March Offering

Bean By Bean Cookbooks

#DeepFeast Recipes

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Dinner with Dragonwagon

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A NAPPA Gold Winner
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"... like a warm luminescent blanket at bedtime... softly lulling." -- New York Times


"(With) weary animals, Dragonwagon offers an “alphabet of ways to sleep,” smoothly working in some alliteration..."
- Publishers Weekly (starred review)


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Until Just Moistened

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