"Cres-ipe" Index
A
APPLES
Baked Apples, Charlotte's (on this site).
Apple, Quick German-style Cake
B
BANANAS
in Banana Bread, Spice Islands (vegan). On this site. From CD's Passionate Vegetarian.
in Tanzanian Black-Eyed Pea Soup-Stew with Coconut & Bananas. On this site. From CD's Bean by Bean.
BEANS
CD's Beans & Greens Pasta with Lemon, Garlic, & Chile (vegetarian). From CD's Passionate Vegetarian). On the Splendid Table site.
Black-Eyed Pea and Mushroom Ragout. Appeared on Relish Magazine site. (vegan if Parmesan top is omitted or substituted.)
Butter Beans & Green Beans, Ruth's Southern Country Style Soup with Potatoes. Appeared on Camellia site. Brand.
Tanzanian Black-Eyed Pea Soup-Stew with Coconut & Bananas. On this site. From CD's Bean by Bean.
Brunswick Stew with Chicken and Lima Beans. Appeared on Camellia Brand.
Butter Beans, Ragout of, with Shiitaki Mushrooms, & Southern Greens: on the Camellia Beans site.
BERRIES:
Mixed, Upside-Down Cake, Crescent's. On this site.
Blueberry Coffee Cake. Appeared in Rouse's Everyday.
BLACK-EYED PEAS:
Black-Eyed Pea and Mushroom Ragout. Appeared on Relish Magazine site. (vegan if Parmesan top is omitted or substituted.)
Spicy-Smoky Black-Eyed Pea Soup (on this site).
Tanzanian Black-Eyed Pea Soup-Stew with Coconut & Bananas. On this site. From CD's Bean by Bean.
Black-Pepper & Cheese Cornbread, Extra-Moist. On this site.
BRAZILIAN:
-style, Collard Green Salad. Appeared in Rouse's Everyday.
BREAD (see also cornbread, sweet breads)
Cornmeal-Oatmeal Cranberry-Orange Bread. Appeared on food.com site.
Pannetone. Appeared on Spry Living site.
Browned-Butter Pecan Pie. Appeared in Rouse's Everyday.
BRUNCH DISHES
Crescent's Dairy Hollow House-Style Featherbed Eggs. On the Food Channel site.
Brunswick Stew. Appeared in Camellia Brand.
Butternut Squash Soup with Ginger Apple Salsa: This is an improvisational talk-through of a recipe, rather than exact quantities. On this site.
C
CAKES:
Berry-Basket Upside-Down Cake. Appeared in Rouse's Everyday.
Blueberry Coffee Cake. Appeared in Rouse's Everyday.
Citrus Golden Ring Cake. On this site.
Guinness Stout Chocolate Layer Cake. On this site.
Maple-Pecan Pear Upside-Down Cake. On this site.
Quick German-style Apple Cake
Charlotte's Baked Apples. On this site.
Cucumber Soup with Mint & Green Grapes, On this site.
CHICKEN
Brunswick stew, with chicken. Appeared on Camellia Beans site.
CHOCOLATE
Cake, Guinness Stout Chocolate Layer. On this site.
coffee cake, blueberry. Appeared in Rouse's Everyday.
collard greens, salad, Brazilian-style. Appeared in Rouse's Everyday.
CONDIMENTS
Four-Citrus Golden Pico de Gallo with Mint. On this site.
Ginger Apple Salsa, with Butternut Squash Soup. This is an improvisational talk-through of a recipe, rather than exact quantities. On this site.
Tofu Mayonaise. On this site.
CORNBREAD
Dairy Hollow House Skillet-Sizzled Buttermilk Cornbread. Appeared on Edible Ozarkansas. From CD's The Cornbread Gospels.
Down-Home Hush-Puppies. Appeared on Grain Mill Wagon blog site. From CD's The Cornbread Gospels.
Extra-Moist Cheese & Black Pepper Cornbread. On this site.
Ronni's Appalachian-style Cornbread (gluten-free). On this site. From CD's The Cornbread Gospels.
Simply Corn Muffins. From the Cooking by the Book site. From CD's The Cornbread Gospels.
D
DESSERTS (see also cakes, pies, and individual dominant ingredients, like apples, say, or lemon, or chocolate):
Charlotte's Baked Apples
Golden Citrus Ring Cake. On this site.
Stollen. Appeared on Spry Living site.
Tiramisu. Appeared in Rouse's Everyday.
E
EGGS
Crescent's Dairy Hollow House-Style Featherbed Eggs. On the Food Channel site.
ENTREES, VEGAN
ENTREES, VEGETARIAN
CD's Beans & Greens Pasta with Lemon, Garlic, & Chile (vegetarian; this recipe appeared in CD's Passionate Vegetarian). On the Splendid Table site.
F
FRUIT:
Apples, Baked, Charlotte's
Citrus, Four-Citrus Golden Pico de Gallo with Mint. On this site.
Cranberry-Orange Cornmeal-Oatmeal Bread. Appeared on food.com site.
Orange Cups, with Grand Marnier Sweet Potato Filling. Appeared in Arkansas Democrat Gazette.
Pears, Maple-Pecan Upside-Down Cake. On this site.
G
GREENS
Collard Green Salad, Brazilian-Style. Appeared in Rouse's Everyday.
CD's Beans & Greens Pasta with Lemon, Garlic, & Chile (vegetarian; this recipe appeared in CD's Passionate Vegetarian). On the Splendid Table site.
Spinach, in Oven-Poached Eggs in Nests of. Appeared on Relish site.
Guinness Stout Chocolate Layer Cake. On this site.
Greek Lentil Soup. On this site.
Green Tomato Mincemeat. On this site. Recipe from CD's Passionate Vegetarian.
Greek-Style Smothered Okra. On this site. Recipe from CD's Passionate Vegetarian.
H
HOLIDAYS
Chanukah
Christmas
Pannetone. Appeared on Spry Living site.
Stollen. Appeared on Spry Living site.
Grand Marnier Sweet Potatoes, in Orange Halves. Appeared in Arkansas Democrat Gazette.
Easter
Oven-Poached Eggs in Spinach Nests. Appeared on Relish site.
Fourth of July
Halloween
Juneteeth
Kwanza
New Year's Day
Orange, Citrus Golden Ring Cake. On this site.
Valentine's Day
Thanksgiving
St Patrick's Day
Irish Potato-and-Cheese-Soup with Red Ale, Vegan Version. On this site.
Irish Potato-and-Cheese-Soup with Red Ale: the traditional version of this soup. Can be made either vegetarian or meatist. On this site.
Guinness Stout Chocolate Layer Cake. On this site.
THANKSGIVING
Grand Marnier Sweet Potatoes, in Orange Halves. Appeared in Arkansas Democrat Gazette.
HUSH-PUPPIES
Down-Home Hush-Puppies. Appeared on Grain Mill Wagon blog site.
I
IRISH
Irish Potato-and-Cheese-Soup with Red Ale, Vegan Version. On this site.
Irish Potato-and-Cheese-Soup with Red Ale: the traditional version of this soup. Can be made either vegetarian or meatist. On this site.
J
K
L
LENTILS
Soup, Red Lentil, Crescent Dragonwagon's. This recipe appeared on the Confessions of a Chocoholic site. From CD's Bean by Bean.
Soup, Greek Lentil with Spinach and Lemon. On this site.
M
Maple-Pecan Pear Upside-Down Cake. On this site.
Mayonaise, Tofu. On this site.
MINCEMEAT
Mincemeat, Green Tomato. On this site. Recipe from CD's Passionate Vegetarian.
MUSHROOM
Mushroom and Black-Eyed Pea Ragout. Appeared on Relish Magazine site. (vegan if Parmesan top is omitted or substituted.)
N
O
OKRA
Greek-Style Smothered Okra. On this site. From CD's Passionate Vegetarian.
Oven-Baked Polenta. On this site. From CD's Passionate Vegetarian
Oven-Poached Eggs in Spinach Nests. Appeared on Relish site.
P
Pannetone. Appeared on Spry Living site.
PASTA
CD's Beans & Greens Pasta with Lemon, Garlic, & Chile (vegetarian; this recipe appeared in CD's Passionate Vegetarian). On the Splendid Table site.
Pecan Pie, Browned-Butter. From CD's Passionate Vegetarian.
PIES
Browned-Butter Pecan Pie. On this site. From CD's Passionate Vegetarian.
Fillings for:
Green Tomato Mincemeat. vegetarian, on this site. From CD's Passionate Vegetarian.
Polenta, Oven-Baked. On this site. From CD's Passionate Vegetarian.
POTATOES
Irish Potato-and-Cheese-Soup with Red Ale, Vegan Version. On this site.
Irish Potato-and-Cheese-Soup with Red Ale: the traditional version of this soup. Can be made either vegetarian or meatist. On this site.
with Potatoes, Ruth’s Southern Country-Style Butter Bean & Green Bean Soup. Appeared on Camellia Beans.
Q
Quick German-style Apple Cake
R
Ragout of Shiitaki Mushrooms, Butter Beans & Southern Greens: on the Camellia Beans site. From CD's Bean by Bean.
Ruth’s Southern Country-Style Butter Bean & Green Bean Soup with Potatoes. Appeared on Camellia Beans.
S
SALADS
Collard Green Salad, Brazilian-style
SALSAS
Ginger Apple Salsa, with Butternut Squash Soup. This is an improvisational talk-through of a recipe, rather than exact quantities. On this site.
Four-Citrus Golden Pico de Gallo with Mint. On this site.
SOUPS, CHILLED
Chilled Cucumber Soup with Mint & Green Grapes. On this site.
SOUPS, HOT
Butternut Squash Soup with Ginger Apple Salsa: This is an improvisational talk-through of a recipe, rather than exact quantities. On this site.
Greek-Style Lentil Soup with Spinach & Lemon. On this site.
Irish Potato-and-Cheese-Soup with Red Ale, Vegan Version. On this site.
Irish Potato-and-Cheese-Soup with Red Ale: the traditional version of this soup. Can be made either vegetarian or meatist. On this site.
Ruth’s Southern Country-Style Butter Bean & Green Bean Soup with Potatoes. Appeared on Camellia Beans.
Spicy-Smoky Black-Eyed Pea Soup (on this site).
STEWS
Black-Eyed Pea and Mushroom Ragout. Appeared on Relish Magazine site. (vegan if Parmesan top is omitted or substituted.)
Brunswick Stew. Appeared in Camellia Brand.
Deep December Ragout of Seitan, Shiitakes, & Winter Vegetables (vegan; this recipe appeared in CD's Passionate Vegetarian). On the Splendid Table site.
Ragout of Shiitaki Mushrooms, Butter Beans & Southern Greens: on the Camellia Beans site. From CD's Bean by Bean.
Stollen. Appeared on Spry Living site.
SWEET POTATOES
Grand Marnier Sweet Potatoes, in Orange Halves. Appeared in Arkansas Democrat Gazette.
T
Tanzanian Black-Eyed Pea Soup-Stew with Coconut & Bananas. On this site.From CD's Bean by Bean..
U
Upside-Down Cakes
Berry-Basket Upside-Down Cake. On this site.
Maple-Pecan Pear Upside-Down Cake. On this site.
V
VEGAN ENTREES
Deep December Ragout of Seitan, Shiitakes, & Winter Vegetables (vegan; this recipe appeared in CD's Passionate Vegetarian). On the Splendid Table site.
Tanzanian Black-Eyed Pea Soup-Stew with Coconut & Bananas. On this site.From CD's Bean by Bean.
W
X
Y
Z
Leek Bruschetta; good, unpretentious starter, ideal with a cold crisp pinot grigio before dinner (think screen porch, friends, summer). From Passionate Vegetarian; selected by the upscale New York grocery delivery service Fresh Direct as an example of something wonderful to do with leeks.
Lentilles du Puy: with Fresh Beets & Citrus Vinaigrette; a great winter-time first-course salad. From Bean by Bean, reprinted by the St. Louis Post-Dispatch
Morocc’n'Roll Carrot Spread: spunky, feisty, spicy, haunting, this spread (for crackers or crisp toasts) captivates everyone who tastes it. Vegan. With the Oven-Roasted shiitakis, below, one of my favorite starters from Passionate Vegetarian; selected by the upscale New York grocery delivery service Fresh Direct as an example of a Best of Show use of carrots.
Mushroom Shui Mai (lovely little dim-sum that happen to be vegan, assuming gyoza skins are egg-free; at Cookstr, from Passionate Vegetarian)
Oven-Roasted Shiitaki Mushrooms with Garlic & Coarse Salt. (Vegan, gluten-free) Couldn’t be simpler, or better. At Big Oven, from Passionate Vegetarian)
Hot Artichoke-Spinach Dip (the too-rich classic enlightened, updated, and made even better with a silken secret … developed for Relish Magazine)
Jenelle’s Tomatoes Rockefeller; this is from The Dairy Hollow House Cookbook. This site calls it Tomatoes Florentine, and while they do credit the book, omit the tomatoes! Just use the luscious spinach filling recipe as given, and stuff into cored cherry tomatoes for a starter or medium full-sized tomatoes for an entree.
Spring-Summer Fruit Compote, a brunch starter (developed for Relish Magazine)
Voluptuous Roasted Red Pepper Spread; we always used to serve this at the inn on Valentine’s Day. From Passionate Vegetarian; selected by the upscale New York grocery delivery service Fresh Direct.
Beans Bechamel with a Kick: the kick is serranos; the addition of sjiitakes makes this intriguing and succulent. From Passionate Vegetarian; selected by the chic New York grocery delivery service Fresh Direct.
CD’s Chili Mole: I don’t believe it’s possible for chili to get more succulent than this… Vegetarian/vegan, gluten-free. From Bean by Bean, reprinted by the St. Louis Post-Dispatch
Black-Eyed Pea and Mushroom Ragout (vegan if Parmesan on top is omitted; at Relish Magazine)
Dal (vegan if you use oil instead of butter; gluten-free) Indian-spiced lentil, split pea, or bean stew, a basic daily staple for millions of Indians; on Wendy Cholbi‘s primarily let-me-help-you-with tech-related site
Lentilles du Puy: with Fresh Beets & Citrus Vinaigrette; a great winter-time first-course salad. From Bean by Bean, reprinted by the St. Louis Post-Dispatch
Mejeddrah, a Middle-Eastern rice-lentil pilaf with loads of sauteed aromatics. From Bean by Bean, reprinted by the St. Louis Post-Dispatch. Vegan/vegetarian; gluten-free.
Rose of Persia Cake: this is one delectable cake. What’s it doing here under “beans and legumes”? Half its flour is chickpea flour! From Bean by Bean, reprinted at the website of NPR’s On Point with Tom Ashbrook.
Salad of Lima Beans, Chick Peas, and Green Beans with Lemon and Parsley (vegan; at Cookstr, from Passionate Vegetarian)
Spicy-Smoky Black-Eyed Peas (I didn’t write the intro, about miso, but the recipe which follows is mine; from Relish via Globe Gazette…)
French-Style Green Lentils (vegan; at Cookstr, from Passionate Vegetarian)
Wild Rice, Lentil, & Mushroom Soup: deep, dark delicious winter soul food. From Passionate Vegetarian; selected by the chic New York grocery delivery service Fresh Direct.
Also, see the sections on salads and soups below; many of these are terrific starters.
Herbed Almond Biscuits: A very nicely gussied-up biscuit. From Passionate Vegetarian, used at She’s Cookin.
Basic Down-Home Hush-Puppies : if at first you don’t succeed, fry, fry again… at Cookstr; from The Cornbread Gospels)
Blue, Blue Blueberry Corn Muffins with Blueberry-Cream-Cheese-Honey Butter ;what happens when you add bleberries, everyone’s favorite muffin-add-in, to corn muffins, another great in the muffin pantheon? Heaven. At Cookstr; from The Cornbread Gospels)
Cheese and Black Pepper Cornbread a snazzy twist on an old fave; developed for Relish
Chipotle Cornbread hotcha! At Cookstr; from The Cornbread Gospels, where it used as the base in a dessert souffle…
Cornmeal-Oatmeal Cranberry Orange Bread: beautifully photographed and written about by “Dine-in Diva“ , an Akron-area personal chef who blogs at Garden, Grocery Gadget Girl. Another from The Cornbread Gospels.
Dairy Hollow House Skillet-Sizzled Cornbread (one of my most frequently requested and best-loved recipes, sampled here at The Spiced Life, a great big. generous idiosyncratic buffet of a food blog, written with a strong personal voice. The recipe itself is in The Cornbread Gospels and also Passionate Vegetarian. The Skillet-Sizzled never, ever disappoints. You’ll also find it on Joy Colleen Tilton’s home-and-food-and-life blog, Granny Mountain.
Oatmeal-Molasses Bread, Rabbit Hill Inn, from Dairy Hollow House Soup & Bread this appears on the Foltz family’s home recipe pages.
Pannetone (a quick-bread version of the Italian Christmas bread; developed for Relish)
Raisin-Pumpernickel Bread with a Secret: intriguing, yeast risen, a bit dense as rye breads are but so good. Not sure which of Culinate‘s many guest editors posted it, but she notes “I confess that I bought the Dairy Hollow cookbook for this recipe alone. A friend brought me a loaf after the birth of my son, which I wolfed down slice by slice, hunkered over the toaster. I have since made this bread many times and everyone I share a loaf with loves it.”
Stollen (yeasted German Christmas Bread that’s really more a cake/fine pastry — one of my personal show-offy faves, time-consuming but mind-bogglingly good and wholly worth it; developed for Relish)
Raspberry Bread (yeast-risen; developed for Relish)
Cheese Blintz Souffle with Warm Blueberry Sauce (developed for Relish)
Oven-Poached Eggs in Spinach Nests (developed for Relish)
Sauteed Ham with Cracked Black Pepper & Brown Sugar (one from back when I owned the inn, redeveloped for Relish)
Scrambled Tofu (vegan; at Cookstr; from Passionate Vegetarian)
Chicken-Fig Tagine with Cilantro Salsa (a Moroccan-styled stew, done in the slow-cooker, with intriguing spicy-sweet notes; developed for Relish)
Sauteed Ham with Cracked Black Pepper & Brown Sugar (one from back when I owned the inn, which I codified & redeveloped for Relish. I’d say it’s more a brunch or supper entree than for dinner).
Black-Eyed Pea and Mushroom Ragout (vegan if Parmesan on top is omitted; at Relish, from Passionate Vegetarian)
Burgers, Quick Curried Spinach-Split Pea (at Vegetarian Times website; from Passionate Vegetarian)
CD’s Famed Broccoli-Tofu Enchiladas (they really are famed, among my family and friends, and they really are astonishingly good! At Relish, from Passionate Vegetarian)
CD’s Chili Mole: I don’t believe it’s possible for chili to get more succulent than this… Vegetarian/vegan, gluten-free. From Bean by Bean, reprinted by the St. Louis Post-Dispatch.
Cheese Blintz Souffle with Warm Blueberry Sauce (developed for Relish)
Dal (vegan if you use oil instead of butter; gluten-free) Indian-spiced lentil, split pea, or bean stew, a basic daily staple for millions of Indians; on Wendy Cholbi‘s primarily let-me-help-you-with tech-related site; from Passionate Vegetarian )
Garlic Spaghetti (from Emily, the adventurous cook and eater who writes the food blog Things to Cook & Eat; from Passionate Vegetarian )
Gratin of Eggplant with Parmesan & Ricotta: SO good. Originally from Passionate Vegetarian, selected by the chic New York grocery delivery service Fresh Direct.
Gratin of Fennel & Artichokes: Given here as a filling for twice-baked potatoes, Sarah , the author of Life…delicious, does me the great honor, beautifully photographed, of both slightly re-imagining and giving credit for one of my Passionate Vegetarian recipes.
Hungarian Potatoes Paprikash: a truly stellar, and unusual, way with potatoes. Originally from Passionate Vegetarian, selected by the chic New York grocery delivery service Fresh Direct.
Lentils, French-Style Green (vegan, at Cokstr, from Passionate Vegetarian )
Lentilles du Puy: with Fresh Beets & Citrus Vinaigrette; a great winter-time first-course salad; a nice main dish for lunch. From Bean by Bean, reprinted by the St. Louis Post-Dispatch (vegan, gluten-free)
Mejeddrah, a Middle-Eastern rice-lentil pilaf with loads of sauteed aromatics. From Bean by Bean, reprinted by the St. Louis Post-Dispatch. Vegan/vegetarian; gluten-free.
Mushroom Wild Rice Timbales: (vegan, as given on this site): a lovely one, especially appropriate for Thanksgiving, made vegan by Susan V, who blogs at Fatfree Vegan. She is kind enough to say, “The idea for this recipe came from Crescent Dragonwagon’s Passionate Vegetarian…” Original has eggs, but this is scrumptious too.
Pumpkin & Lentil Lasagna, with Caramelized Garlic, from Passionate Vegetarian… On the blog “Yes You Can Can: A Country Girl’s Guide to Living.
Neo-Classical Thanksgiving Dressing with Apricots and Prunes Stuffed in a Whole Pumpkin: Annual fave, from Passionate Vegetarian, used at Epicurious. Vegan if you use veggie margarine or Earth Balance instead of butter.
Orange-Glazed Tofu (vegan; gluten-free; a sweet-hot-rich surprising glaze, vaguely Asian-inspired, re-imagined tofu. Developed for Relish)
Oven-Roasted Jerk Eggplant: mon oh mon! From Passionate Vegetarian, used at Fresh Direct.
Potato-Tomato & Cheddar Cheese Soup with Beer: yes, it’s a soup, but it is definitely in the full meal category — just ask Joy Colleen Tilton, at Granny Mountain!
Pot Roast of Seitan, Aunt Gloria Style: a sweet-tart sauce that goes in the weird-but-good category. From Passionate Vegetarian, used at Epicurious.
Pumpkin Polenta (a rustic and wholly satisfying dish; and if you’ve only made polenta on a stove-top, stirring endlessly, you’ll be stunned at how easy it is. It can be either an entree or a side. At Relish Magazine, from Passionate Vegetarian )
Southwestern Quinoa Tabbouleh (vegan, gluten-free; at Cookstr, from Passionate Vegetarian)
Scrambled Tofu (vegan, gluten-free assuming tamari is wheat-free; at Cookstr)
Spicy-Smoky Black-Eyed Peas (I didn’t do the intro, about miso, but the recipe which follows is mine; from Relish via Globe Gazette)
Tempeh, Basic Marinated, Oven-Baked: a tempeh foundation from which you can go in a zillion directions. From Passionate Vegetarian, used at Epicurious.
Tofu Bourguignon (amazingly hearty stew, French country-style, vegan if you use all oil and no butter; gluten-free; developed for Relish Magazine. You could also try it with oven-baked tempeh.)
Tofu, Kung Pao: a personal fave; vegan and gluten-free. This recipe, which in my view is both better-tasting and healthier than the Chinese Restaurant staple, includes a sub-recipe for Oven-Crisped Tofu.From Passionate Vegetarian, used at She’s Cookin’ (she’s also taking some rocking photos, too).
Christmas Baking: a short article I wrote on European holiday breads, with a few tips and two recipes; from Relish Magazine.
Easter / Springtime Brunch: a short article I wrote, with links to five recipes which positive gloat what Cole Porter called “the splurge of spring.” Developed for Relish Magazine.
New Year’s Day: It’s Your Lucky Day (what dishes traditionally bring good fortune for the New Year, and why? More importantly, how do you make ‘em? I answered here at Relish, with 4 recipes. Any one you share them with will feel fortunate indeed. )
Thanksgiving: Epicurious’s take on my take on Thanksgiving for vegetarians, with 5 different recipes of mine, plus tips. You’ll also want to try Savory Cornbread Dressing (vegetarian and non-vegetarian variations, at Cookstr; from Passionate Vegetarian)
St. Patrick’s Day: Thinking Outside the Green Bottle / a short article by me in Relish, with 4 recipes, 2 of them mine (the Irish Potato Soup with Cheese and Red Ale and the Guinness Stout Chocolate Layer Cake , which a friend once told me the FDA should label a controlled substance…)
Valentine’s Day: molten chocolate-chile cake Yes, any good chocolate dessert is seductive. But if this doesn’t wholly melt your sweetheart’s heart, than he or she doesn’t have one. In which case, ditch ‘em, and have an extra ramekin of this! Developed for Relish.
Collard Green Salad (vegan; gluten-free; sure, the idea of raw collards is weird at first glance, but one bite and it’ll likely become a regular winter craving for you. Developed for Relish.)
Moroccan Carrot Salad; (sweet, spicy, exotic; at Vegetarian Times website; from Passionate Vegetarian)
Patsy’s Cornbread Salad (my recipe, from The Cornbread Gospels, adventurously and feistily explored by Rebecca, who blogs at Foodie with Family: Eating High on the Hog in Amish Country)
Lentilles du Puy: with Fresh Beets & Citrus Vinaigrette; a great winter-time first-course salad. From Bean by Bean, reprinted by the St. Louis Post-Dispatch
Salad of Lima Beans, Chick Peas, and Green Beans with Lemon and Parsley (a sprightly salad that could easily be a main with some nice whole-grainy bread on the side. (Vegan; at Cookstr, from Passionate Vegetarian)
Salad of Tender Greens with a Sweet-Peppery Blackberry Vinaigrette, fromPassionate Vegetarian . Used on the Foltz family’s recipe pages.
Southwestern Quinoa Tabbouleh (Vegan; at Cookstr, from Passionate Vegetarian)
Three-Grain Salad with Dried Cranberries and Citrus: The grains: barley, brown rice, and wheat berries, but you could use any combo that appeals to you. The whole is zapped with some roasted poblamo. (Vegan; at Fresh Direct, from Passionate Vegetarian)
Wild Rice, Pasta & Roasted Asparagus Salad (Vegan; from Passionate Vegetarian), with Sweet Sesame Ginger Dressing
Sugar-Snap Pea & Orange Salad with Citrus-Mint Vinaigrette (Vegan; from Bean by Bean, reprinted at the website of NPR’s On Point with Tom Ashbrook)
Citrus Vinaigrette: the dressing is a sub-recipe in a Lentil with Fresh Beets but is might sprightly on its own. From Bean by Bean, reprinted by the St. Louis Post-Dispatch
Citrus-Mint Vinaigrette : a subrecipe to a lovely, springy Sugar-Snap Pea and Orange Salad, vegan and gluten-free; from Bean by Bean, reprinted at the website of NPR’s On Point with Tom Ashbrook. Just a little different from previous citrus viaigrette.
Mushroom-Miso-Mustard Gravy; good over mashed potatoes, or to fancy up a vegetable cake; savory and seductive. From Passionate Vegetarian, used at Epicurious.
Sofrito Cheese Sauce (a classic cheese sauce zapped with sauteed vegetables and spicy Moroccan chile-garlic paste, harissa; developed for Relish Magazine)
Sweet Sesame Ginger Dressing: link is to sub-recipe, but the dressing is good on any grain or cooked vegetable salad. From Passionate Vegetarian.
Bourbon Sauce: A wildly rich, sweet, alcoholic sauce that takes any non-chocolate bread pudding or other plainish dessert way, way over the top. At Cookstr; from Passionate Vegetarian)
Hot Fudge Sauce: the best, the absolute best. From Passionate Vegetarian ; expanded on in Sarah’s blog “Life… Delicious. “
Warm Blueberry Sauce (vegan & gluten free, this is a warm, sweet-but-not-too-sweet dessert sauce, very simple, I developed for Relish, there to go with Cheese Blintz Souffle , but it’s also excellent over French toast, waffles, or vanilla ice cream)
Artichokes, Fresh, Slow-Baked with Minted Crumbs Vegan/gluten-free. I just love this one; though admittedly a bit of a hassle, it truly pulls out the best artichokes have to offer; artichokiness to the tenth power. At Cookstr; from Passionate Vegetarian
Chard with Olives and Raisins: insanely good way with greens. Makes any wholegrain pilaf into a memorable meal. Originally from Passionate Vegetarian, selected by the chic New York grocery delivery service Fresh Direct.
Classic Souffled Spoonbread (the light, float-off-the-plate cornbread eaten by those angels who happen to have hailed from from the South in their earthly lives. At Cookstr; from The Cornbread Gospels)
Corn Fritters (at Cookstr; from The Cornbread Gospels)
Gratin of Fennel & Artichokes: Given here as a filling for twice-baked potatoes by Sarah , the author of Life…delicious, this is beautifully photographed, a slightly re-imagined version of one of my Passionate Vegetarian recipes. It’s great as a side or entree.
Greek-Style Smothered Okra: so-so-so-so-SO good. Vegan/gluten-free. Anyone who says, “I hate okra” has not had it. Don’t ask me why a FreeRecipes/UK site chose to post it, but they did. From Passionate Vegetarian.
Greens with Garlic, Hearty, New South-Style Stir-Fry (Vegan/gluten-free. At Cookstr; from The Cornbread Gospels)
Herb-Frizzled Cherry Tomatoes; Originally from Passionate Vegetarian, selected by the chic New York grocery delivery service Fresh Direct.
Hungarian Potatoes Paprikash: a truly stellar, and unusual, way with potatoes. Sometimes we do it as a side, sometimes as an entree. Originally from Passionate Vegetarian, selected by the chic New York grocery delivery service Fresh Direct.
Kohlrabi Pudding, Dairy Hollow House-style (Another inn favorite, a square of this was often part of our side vegetable plates at the restaurant. At Cookstr; from Passionate Vegetarian)
Lasagna, of Fresh Artichokes & Eggplant, with Lemon Sauce: Piquant and lovely, a vegan dish that’s company-worthy. Savory chickpeas, semi-mashed, stand in for your usual ricotta filling. At Fresh Direct; from Passionate Vegetarian
Mashed Potatoes with Celeriac and Mascarpone; outrageously, wildly rich and delicious. A once-a-year indulgence for me, usually at Thanksgiving; I know no restraint where these are concerned. Developed for Relish.
Pumpkin Polenta (a rustic, wholly satisfying dish; and if you’ve only made polenta on a stove-top, stirring endlessly, you’ll be stunned at how easy it is. It can be either an entree or a side. At Relish Magazine, from Passionate Vegetarian )
Quinoa, Basic (vegan, gluten-free; the basic method of cooking this marvelous Incan grain. At Cookstr; from Passionate Vegetarian)
Rice Pilaf, Sweet, with Cinnamon & Citrus; At Cookstr; from Passionate Vegetarian)
Savory Cornbread Dressing (vegetarian and non-vegetarian variations, at Cookstr; from Passionate Vegetarian)
Artichoke Soup Avoglemono (rich, and extraordinarily good soup; vegetarian and non-vegetarian variations, at Cookstr; from Passionate Vegetarian)
Autumn Cream of Onion Soup with Brandy & Cider (this recipe appears on the website of Melissa’s, the famed marketer-importer-distributor of exotic fruits and vegetables)
Butternut Squash and Tomato Bisque (easily made vegan, a favorite at our inn, rich and creamy yet without a drop of cream, this recipe appears in Passionate Vegetarian as well as Dairy Hollow House Soup & Bread. On the web at Relish. )
Chicken & Olive Soup: Oh, my goodness, was this soup ever well-loved both at the inn and around Eureka Springs (I brought it for several years to an annual fund-raising soup luncheon). Here, it’s photographed and written about beautifully, at a charming blog called Cat Soup. How can you not love a blog which says, on its ‘about’ page, “It’s about nothing, about everything.I love cats. I love to make soup.I love to write. “
Chilled Avocado Soup Mexique Bay, From Dairy Hollow House Soup & Bread; selected by the upscale New York grocery delivery service Fresh Direct.
Chilled Corn Soup with Dill & Fresh Scallions: easy, easy fix for summer, with sweet corn. From Dairy Hollow House Soup & Bread; at What’s Cooking America.
Cream of Chestnut Soup (tres elegant, this recipe appears on the website of Melissa’s, the famed marketer-importer-distributor of exotic fruits and vegetables)
Creamy Garlic Soup: worth every calorie it contains, mind-bogglingly good.From Dairy Hollow House Soup & Bread; selected by the upscale New York grocery delivery service Fresh Direct.
Cream of Tomato Bisque, called here “Snowy Day Tomato Soup,” on the blog “A Cook and Her Books,” by Lucy Mayer.
Fennel Soup, Italian, with White Wine & Tomatoes: Light, brothy, almost tonic in its bracingness. From Dairy Hollow House Soup & Bread; selected by the chic New York grocery delivery service Fresh Direct, offered as a good thing to do with fennel. And it is!
Gingered Curried Carrot Soup, Warmth and tawniness… From Dairy Hollow House Soup & Bread; selected by the chic New York grocery delivery service Fresh Direct.
Golden Vegetable Stock (vegan, and a solid basic recipe that will add oomph to every recipe you make. From Passionate Vegetarian; online at Cookstr)
Golden Gazpacho (From Passionate Vegetarian, used at She’s Cookin’).
Irish Potato Soup with Cheese and Red Ale; rich, creamy and just perfect for St. Patrick’s Day; I developed it for Relish
“The Soup“: my detailed take on a basic vegetable soup which you can take in countless directions, written up on the blog Recipe Journey
Tomato-Potato Cheddar Soup with Beer: “Soup feeds the body, words feed the soul,” says Joycee Tilton, the author of Granny Mountain, a generous Ozark-based blog overflowing with food and family, home and kin, animals and relations… In this post she gives the recipe not just for this soup, but for my Skillet-Sizzled Buttermilk Cornbread too. And just as warming to me, such kind words about my work — the kind of reviews and use any cookbook author would dream of. Thanks, Joycee!
Wild Rice, Lentil, & Mushroom Soup: deep, dark delicious winter soul food. From Passionate Vegetarian; selected by the chic New York grocery delivery service Fresh Direct.
Bourbon Sauce: rich as sin might be one way you’d put it. You’d also be well-advised to not stand too near an open fame after consuming it. But this wildly rich, sweet, alcoholic sauce is a simply a must on any non-chocolate bread pudding. If, that is, you want a dessert experience that’s over the top. At Cookstr; from Passionate Vegetarian)
Browned-Butter Honeyed Pecan Pie : my recipe, as explored and swooned over by the Southern blog of food and culture
Brownies, Julie’s Peanut Butter Cup, from Bean by Bean, reprinted at the website of NPR’s On Point with Tom Ashbrook.
Citrus Golden Ring Cake: dense, moist, sweet, rich, and very very citrusy — both lemon & orange add their sparkle — this is hard to beat.
Chocolate-Chile Molten Chocolate Cakes: individual cakes with an inner lava of chocolate, hot in at least two, possibly three, senses of the word. Developed for Relish.
Chou-Chou’s Buttermilk Pie, from Glenna Muse’s “A Fridge Full of Food & Nothing to Eat.”
Cranberry-Apricot Crumble; developed for Relish.
Cranberry Ice Cream: simple to make, utterly delicious, a from-scratch ice cream with both fresh and dried cranberries, developed for Relish.
Double-Density Chocolate-Walnut Espresso Torte (the recipe follows a blog post, titled “Whimper while you work: life-density, & very dark chocolate” , at my more-general-writing-&-life, related blog, Nothing is Wasted on the Writer)
Hot Fudge Sauce: the best, the absolute best. From Passionate Vegetarian ; expanded on in Sarah’s blog “Life… Delicious. “
Guinness Stout Chocolate Layer Cake
Mississippi Mud (chocolate pudding cake; vegan)
PEACHES
Peach Filling: for height-of-summer peaches; over vanilla ice cream or frozen yogurt, with pancakes, filling crepes…mmm!
Peach Halves Broiled with with Vanilla & Peppercorns (vegan, gluten-free)
Peach Shortcake (the shortcake has a little wholewheat flour; lovely. Developed for Relish).
Sundaes: six splendid and simple variations on a theme
Rose of Persia Cake: bliss in cake form. Rosewater, lemon, pistachios, dried cherries… From Bean by Bean (because half its flour is chickpea flour!reprinted at the website of NPR’s On Point with Tom Ashbrook)
Spring-Summer Fruit Compote with Grand Marnier
Stollen (German Christmas Bread that’s really more a cake/fine pastry; developed for Relish)
UPSIDE-DOWN CAKES
Blueberry-Blackberry-Raspberry Upside-Down Cake (a height-of-summer splurge, good absolutely unadorned, with just a glass of cold milk; developed for Relish)
Chocolate Marble Apricot Upside-Down Cake (Hard to beat the combination of raspberry with chocolate — but apricot, too, is a match made in heaven; developed for Relish)
Lemon-Ginger-Almond Upside-Down Cake (paper thin slices of lemon — rind and all — instead of pineapple add piquancy and freshness; developed for Relish)
Maple-Pear Pecan Upside-Down Cake with Dried Cherries (you can tell I was on kind of an upside-down cake kick; but this one may be my favorite. The secret? The dried cherries are soaked in cherry juice; the juice is then added to the cake batter. A truly fine, and very photogenic, cake, developed for Relish)
Warm Blueberry Sauce (vegan & gluten free, this is a warm, sweet-but-not-too-sweet dessert sauce, very simple, I developed for Relish, there to go with Cheese Blintz Souffle , but it’s also excellent over vanilla ice cream; or, for vegans, soy- or coconut-based ice cream )
At The Spiced Life, Laura T sets out a great big. generous idiosyncratic buffet: what she’s cooking, baking, reading and thinking. Here, she wrote about my Dairy Hollow House Skillet-Sizzled Cornbread, and the cookbook from which it came, The Cornbread Gospels.How could I not be thrilled when Laura noted, ” This is the first time ever that I stayed up too late reading a cookbook.”
At my other, more-general-writing-&-life-related blog, Nothing is Wasted on the Writer, there’s a post called “Whimper while you work: life-density, & very dark chocolate” which includes my recipe for Double-Density Chocolate-Walnut Espresso Torte at the end, and also explores a lot about chocolate as an actual pharmaceutical.
And at Tandy Belt’s Onward and Upward, another general exploration of life as a continual work in progress, she related the post above, AND the torte, AND baking itself, to her physical and emotional recovery from a wickedly bad shoulder injury. A lovely post, which I’m honored to have inspired.
Feasts of Joy is written by the truly joyful Joy Archer. This generous post of hers, is about her experience taking Deep Feast with me in Seattle in March, 2011 – and a felicitous meeting a decade earlier. She says “I’m giving you a recipe for mashed Acorn Squash with Toasted Pine Nuts because it fits with Crescent Dragonwagon, the passionate vegetarian, and it fits with this time of year and because it’s a lovely, brilliant side dish. Something a little unusual for your table, not unlike Crescent herself.” Thanks, Joy!
Beth Fish Reads. And writes. And cooks. And photographs. And just about everything else. Here, she reviews The Cornbread Gospels and provides the Chipotle Cornbread recipe from it. And here, she reviews two earlier books, Passionate Vegetarian and Dairy Hollow House Soup & Bread.
Life… Delicious. My sentiments exactly, and those of Sarah, who expands upon my own very wonderful hot fudge sauce from Passionate Vegetarian. Dang, we used to make this by the gallon back in the inn days. Anyway, Sarah uses it to climax a sprightly spring dinner — dessert, a do it yourself hot-fudge-sundae bar. More power to her, I say!
On Recipe Journey, Ohio blogger Elizabeth blogs about what she’s cooking, why, and how. I’m glad she decided on The Soup, from Dairy Hollow House Soup & Bread, one day. Thanks, Elizabeth.
My friend Traca Savadago has been “writing the world through food” , or as she puts its, “a perspective beyond the plate” as Seattle Tall Poppy long before I got Deep Feast up and running. Here, she writes about “11 Things I learned from Crescent Dragonwagon.” Just reread this, putting up here and I still find kind of “Aw, shucks” about all these nice things she has to say… Thanks, Trace!
She’s Cookin’ does 3 posts a week, two of recipes and one about an event, restaurant, or product; ” … classic comfort food and family favorites with a contemporary and healthier twist, ” as she — Priscilla — says. Happy she’s decided to twist into Passionate Vegetarian several times (“One of my go-to cookbooks”, she says. OH, what gorgeous pictures she takes of my food. Our food, really – once someone makes a recipe of mine, in my mind, that’s what it becomes. BTW, though Priscilla’s now in California and I’m in Vermont, for a couple of decades we were semi-neighbors, sharing a home town — Eureka Springs, Arkansas — in the 80?s and 90?s).
Glenna Muse, once a front desk maven at the inn I co-owned & ran with my late husband, back in my former life, now lives in Springfield, Missouri. There, she now helps people catch their breath in a more literal way: she is a respirational therapist. She blogs at “A Fridge Full of Food… and nothing to eat.” And she claims my Chou-Chou’s Buttermilk Pie is WAY better than Paula Deen’s! (She blogs about personal matters, and her work in the hospital, at G’s Spot).
Dal‘s a vegan/ vegetarian dish built around artfully seasoned legumes, that’s a basic daily staple for millions of Indians. Of artfully seasoned lentil, split pea, or bean stew. Here the very likable Wendy Cholbi (“a woman, an entrepreneur, a mother -my daughter and son are 9 and 5, respectively- , a voracious reader, an organic gardener, a bit of a food snob, and an animal person- I live with two cats, and the hummingbirds that hang out at my office-window feeder are a daily joy…”) blogs primarily about let-me-help-you-with tech-related stuff.
From up on Granny Mountain, in the Ozarks of northwest Arkansas (my old stomping grounds) Joy Coleen Tilton write a blog that is a virtual welcome mat to a beautiful home replete with friends, family, critters, and food. One chilly January day, she choose one of her favorite soups, my Tomato-Potato Cheddar Cheese Soup with Beer, from Dairy Hollow House Soup & Bread, and took off from there. Every cookbook author deserves to hear “Soup feeds the body, words feed the soul. “
When Passionate Vegetarian came out, Relish Magazine editor Candace Floyd was kind enough to do a most generous profile of me and the book, featuring several recipes, and saying extravagantly flattering things about me — which I’ve been trying to live up to ever since.