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Crescent Dragonwagon

Crescent Dragonwagon
Did you know?

Crescent writes novels, children’s books, and poetry. As she says in her blog,  “I don’t write about food as such; I write about life through food.”

She’s served cornbread to a president (Bill Clinton) and titled royalty (Princess Elizabeth of Yugoslavia).

Crescent Dragonwagon
Crescent's Featured Recipe
Toasted Sesame Multigrain Pancake Mix

Click here for recipe

Crescent Dragonwagon, recently named one of the 10 most influential women in contemporary Southern cooking by Southern Foodways Alliance, has written 50 books, in five different genres. Her most recent cookbook, Bean by Bean, was featured on Tom Ashbrook's On Point. She has also appeared on Good Morning America and Today Show, as well as NPR's The Splendid Table.

Writing, gardening, cooking, and teaching intertwine in the life of this "earthy, yarn-spinning woman." (Chicago Tribune). She considers herself a Southern Yankee: though born in New York, she spent 33 years in the Ozarks, where, with her late husband, Ned Shank, she ran Dairy Hollow House, a country inn and restaurant, which received raves from GourmetBon Appetit, and The New York Times. Her storytelling makes her culinary writing both cookbook and memoir. For instance, her 2003 James Beard Award-winning cookbook, Passionate Vegetarian, dedicated to Ned, includes a tribute to him as told through their life together in food. Her first cookbook, published in 1969 (The Commune Cookbook) was the first food-related book to use the term "bio-diversity", officially beginning her journey and one of the first public proponents of "seasonal, regional, local, organic" as foundational principles to eating well and wisely.

Her most recent cookbook, The Cornbread Gospels, was named one of the ten best cookbooks published in 2007 by ABC's Good Morning America. Crescent currently is working on The Bean Book, a completely rewritten update of a book by the same title first pub.

Her love of narrative - other peoples' as much as her own --- also infuses her workshops, both Fearless Writing (which is trans-genre) and Deep Feast: Writing the World through Food (which focuses on culinary writing). She teaches both in face-to-face and online versions. You can find out more at both dragonwagon.com and onFacebook.

Crescent now lives in Vermont, in the same 1802 farmhouse where she spent summers as a child. There, she writes, cooks, teaches and gardens, sharing her life with documentary film-maker David Koff. Their neighbors are a maple-sugarer and a moose. She blogs at Deep Feast andNothing is Wasted on the Writer.

Latest Recipes

Dairy Hollow House Skillet-Sizzled Cornbread

This is the cornbread I served when I owned and ran Dairy Hollow House it was its single most requested recipe. It is the first Southern...

(1 Votes)

Fresh Corn Fritters

Flat, almost pancake-like cakes made with fresh corn cut from the cob, these, fried in oil, are the type of fritter I grew up eating, onl...

(1 Votes)

Toasted Sesame Multigrain Pancake Mix

This is a very lovable recipe. I know Pancake batters are easily made from scratch, and there are countless pancake mixtures of every de...

(1 Votes)

Jessica Harris’s Herbed Cornbread

In her terrific book A Kwanzaa Keepsake, Jessica Harris points out that, like tomatoes and peppers, corn and cornmeal are New World addit...

(1 Votes)

Chipotle Cornbread

Chipotle chile peppers are actually jalapeno peppers that have been dried and smoked. They are often packed in adobo sauce, which is full...

(1 Votes)

Mexican-Style Corn Spoonbread

This Mexican-style spoonbread pudding (budin is Spanish for “pudding”) can be served alongside any main dish, but it is hearty enough and...

(1 Votes)

Blue, Blue Blueberry Corn Muffins

Almost everyone’s first and favorite muffin is blueberry. Here are a few twists. Cornmeal adds its ever-pleasing gritty crunchiness, and ...

(1 Votes)

Blueberry-Cream Cheese-Honey Butter

If you used frozen blueberries for the muffin recipe, you’ll have some left over in the bag. Use them to make this luscious spread for th...

(1 Votes)

Classic Souffléed Spoonbread

The texture of this finished spoonbread is smooth and tender, its flavor pure. You will find its close cousins in virtually all Southern ...

(1 Votes)

Toasted Sesame Multigrain Waffles

So very, very good. The sesame makes for an extra bit of crunch, which enhances the pocketed waffle surface. I like separating the eggs f...

(1 Votes)

Savory Onion-Scallion Corn Cakes

Almost fritter-like, but not fried, these are an excellent supper side dish and an off-the-charts entree when served as a Mexi-Stack (see...

(1 Votes)

Basic Down-Home Hush Puppies

This is the traditional hush puppy, the one most people who grew up eating hush puppies recall happily. Some grandmas grated the onion, s...

(1 Votes)

Savory Cornbread Dressing

Although I prefer a not-too-sweet cornbread made with both flour and cornmeal for this recipe, such as the Dairy Hollow House Skillet-Siz...

(1 Votes)

Bourbon Sauce

The original recipe used more butter and quite a bit more sugar. Lord knows, this version is rich enough. If any children are present and...

(1 Votes)
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