I was an onion, layers and layers and layers under a thin, papery skin. If anyone had been able to cut me open, my bitter, irritating juices would have stung their eyes, and they would have cried. Although I couldn't… — Crescent Dragonwagon Copy Share Image
I always have this sense of food as triangular, in that one point is nourishment, one point is connection, and one point is pleasure,… — Crescent Dragonwagon Copy Share
There is a water soluble sugar that is in beans called oligosaccharides, and they are indigestible by human beings. They ferment during the digestion… — Crescent Dragonwagon Copy Share
All the time we wondered and wondered, who is this person coming/growing/turning/floating/swimming deep, deep inside. — Crescent Dragonwagon Copy Share
I like to erase lines between categories. Why separate cookbook writing from writing, healthy from good tasting? I want to be open to possibilities. — Crescent Dragonwagon Copy Share
[it's about] being bitter but patient with your own bitterness so you could learn to be wise and be kind of returned to whatever… — Crescent Dragonwagon Copy Share
Cooking and eating are among the most important ways we weave days into lives. — Crescent Dragonwagon Copy Share
I tend to be a person who, when I get interested in something, I get obsessed by it... What happens to me is that… — Crescent Dragonwagon Copy Share
First of all, you want to do the soaking with almost all of the larger beans because that will take care of the gas,… — Crescent Dragonwagon Copy Share
Beans are such a nice, neutral canvas, you can make a big, basic pot of them and then play around with them differently every… — Crescent Dragonwagon Copy Share
I was an onion, layers and layers and layers under a thin, papery skin. If anyone had been able to cut me open, my… — Crescent Dragonwagon Copy Share
One of the things I do as a food writer is to take a classic recipe made with meat, look at it a whole… — Crescent Dragonwagon Copy Share
