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Showing only recipes by “Crescent Dragonwagon.”

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Salad of Limas, Green Beans, and Chickpeas with Lemo...

Here’s a three-bean salad that’s literally a world away from the conventional salad bar-style syrupy three-bean salads. This one, filled ...


Mushroom Shui-Mai

Shui-mai, sometimes spelled sui mai; are comely little dumplings, resembling a small drawstring bag partially opened to reveal the fillin...


Basic Quinoa

Unadorned but appealing. I love the tiny stars it makes.


Southwestern Quinoa Tabbouleh

Southwestern flavors—always a natural with quinoa—are used in a tabbouleh-type quinoa preparation: a grainy, delicious main-dish salad. T...


Vegetarian Cassoulet

Get ready for the absolute hands-down best bean dish you have ever eaten. Plump, meltingly soft beans swim in their own rich sauce of bea...

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French-Style Green Lentils

Lentilles du Puy—a.k.a. French or green lentils—are smaller and more flavorful than our common brown lentils. They also hold their shape ...


Scrambled Tofu

Almost everybody who’s eaten meatlessly has a scrambled tofu recipe; this is mine, and very good it is. It is both like and not like scra...


Fresh Slow-Baked Artichoke Quarters with Minted Crumbs

Everything’s essentially simple and straightforward once you get the artichokes dismembered. In fact, I suppose there are people who migh...


Dairy Hollow House Kohlrabi Pudding

We always had at least one or two unusual items on the side vegetable plates that we sent out with entrees in the restaurant years. (I wo...


New South Stir-Fry of Hearty Greens with Garlic

The South rises again in these delectable stir-fried greens, a far piece from the slow, slow, slow-cooked greens with a chunk of salt por...


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