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Crescent Dragonwagon

EVELYN CROSS’S VERY SPECIAL LONG-AGO CARROT CAKE

EVELYN CROSS’S VERY SPECIAL LONG-AGO CARROT CAKE

By Crescent Dragonwagon

RECIPE ONLY Moist, tender, sweet (honey-sweetened, with a little molasses, no sugar), and rich, spiced but not overly so, this is best traditional-styled carrot cake I have ever tasted. I never order carrot cake no matter how good the bakery or restaurant, because I know it won’t be as delish as this one. Thank you, Evelyn Cross… who gave me… Read More

Filed Under: #DinnerwithDragonwagon, recipes Tagged With: carrot cake, desserts

IRISH POTATO-CHEESE SOUP WITH RED ALE, VEGAN

IRISH POTATO-CHEESE SOUP WITH RED ALE, VEGAN

By Crescent Dragonwagon

Here’s the recipe for my vegan version of this luscious Irish soup, perfect for St. Patrick’s Day. And here’s the full story — in which you’ll learn a lot about its ingredients, and a smattering of Irish history. RECIPE NOTE: This is very adaptable. You may use all leeks or all onions instead of a combination of the two; the… Read More

Filed Under: #DinnerwithDragonwagon Tagged With: St. Patrick's Day, vegan, vegan Irish potato-cheese soup

IRISH POTATO-CHEESE SOUP, TRADITIONAL

IRISH POTATO-CHEESE SOUP, TRADITIONAL

By Crescent Dragonwagon

This page is just the recipe for this luscious Irish soup, perfect for St. Patrick’s Day. Here’s the full story  behind it. Recipe Note: this is very adaptable. You may use all leeks or all onions instead of a combination of the two; the potatoes may be peeled or unpeeled; and you may use a more readily available beer or ale…. Read More

Filed Under: #DinnerwithDragonwagon Tagged With: best potato soup, Irish potato soup, leek and potato soup, St. Patrick's Day

GUINNESS STOUT CHOCOLATE LAYER CAKE (RECIPE)

GUINNESS STOUT CHOCOLATE LAYER CAKE (RECIPE)

By Crescent Dragonwagon

Recipe only: click here for the full story of this lush, indulgent cake. Guinness Stout Chocolate Layer Cake Ingredients Drizzling Syrup: 1/3 cup Guinness Stout (measured after foam has subsided) 1/3 cup dark brown sugar 3 tablespoons unsweetened cocoa powder, non-dutched 1 teaspoon vanilla Cake: 2/3 cup Guinness Stout (measured after foam has subsided) 2/3 cup dried currants 1/3 cup plus 2 tablespoons, unsweetened cocoa powder, non-dutched… Read More

Filed Under: #DinnerwithDragonwagon

HERE’S THE RECIPE FOR THAT STORIED WASHINGTON POST-WORTHY LENTIL SOUP, “RICH, FRAGRANT, SATISFYING”

HERE’S THE RECIPE FOR THAT STORIED WASHINGTON POST-WORTHY LENTIL SOUP, “RICH, FRAGRANT, SATISFYING”

By Crescent Dragonwagon

WHO MAKES AND EATS A SOUP, THE SAME SOUP, DAILY, FOR LUNCH, HUNDREDS OF TIMES? REID BRANSON, OF SEATTLE, THAT’S WHO. THIS IS QUITE A STORY… AND MY PAN PAL AND FELLOW BEAN AFICIONADO, WASHINGTON POST FOOD EDITOR JOE YONAN FOUND IT AS IRRESISTIBLE AS I DID (EXPECT A POST FROM ME ABOUT HIS NEW BOOK, COOL BEANS, IN THE… Read More

Filed Under: #DinnerwithDragonwagon, Deep Feast Tagged With: Bean by Bean, lentil soup, lentils, Rancho Gordo, soup, Steve Sando

JUST WHAT THE HECK IS A “NON-REACTIVE” POT, ANYWAY?

By Crescent Dragonwagon

AN OCCASIONAL KITCHEN WISDOM POST Every so often a recipe (such as my  Dragonwagon-Dewitz Pickled Eggs) will call for a “non-reactive” pot, saucepan, or other cooking vessel. Has this happened to you, and are you WTF-ing? I suspect so, if you found your way to this page. So here we go. REACTIVE VS NON-REACTIVE What’s a non-reactive pot? First, understand… Read More

Filed Under: #DinnerwithDragonwagon

“IMPOSSIBLY GOOD” VEGGIE BURGERS

“IMPOSSIBLY GOOD” VEGGIE BURGERS

By Crescent Dragonwagon

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

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

GREEK-STYLE SMOTHERED OKRA

GREEK-STYLE SMOTHERED OKRA

By Crescent Dragonwagon

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

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

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

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

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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

Bean By Bean Cookbooks

#DeepFeast Recipes

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Dinner with Dragonwagon

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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

Until Just Moistened

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