Hi there! I'm Peggy Lampman...
...a contemporary American author, photographer, and food blogger. Welcome to dinnerFeed. More about me & my site...
The Promise Kitchen: A Novel
The Welcome Home Diner
They've risked it all to refurbish their diner--but what about their hearts? Available on October 10. Preorder at Amazon.com.
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Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado) enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me; where I highlight projects that bring friends, neighborhoods, and communities together. For me, complimentary food makes the project and event more fun. Browse my projects and related recipes...
Search Results for: grilled
Last summer my husband’s friend, Rob (firstname.lastname@example.org), built me an outdoor bamboo kitchen- rather a house for my grill and grilling accoutrements. I call my new tiki hut “home” and if a food can be grilled, it’s grilled. Perhaps your grill has been getting a workout too, but maybe your family is growing fatigued with … Full recipe post
Composed salads that include grilled proteins and vegetables are such a welcome addition to the summertime table, and certain meats, seafoods and vegetables lend themselves particularly well to these types of salads. And don’t forget the lettuce. Grilled lettuce—really? Absolutely. Certain heartier lettuces hold their shape and are marvelous when exposed to the heat of a grill. … Full recipe post
Nothing tastes like summer, to me, more than grilled vegetables. Grilling enhances the natural sweetness and nuances of vegetables more than any other cooking technique. A colorful platter of grilled vegetables is a wonderful appetizer, accompaniment to a main course, or the starring attraction, served with a side of mixed grains or pasta. Though I … Full recipe post
My family refers to me as a “social beast”. I happily agree I’m social, but I regret admitting the beast often emerges 45 minutes prior to hosting a dinner party. My husband keeps a wary distance during this crunch time, biting his tongue only because he knows the beast retreats once the guests arrive. I … Full recipe post
Five years since inception and Simmer and Smoke is available in paper and Kindle, with other formats on the wing. Mallory, Shelby and Miss Ann are, at last, alive. A feeling akin to childbirth? Not quite. It’s more like a funeral and I’m mourning their loss. I can’t revisit my people––give Mallory another pill washed down with booze; push Shelby … Full recipe post
Romesco, romesco where have you been all my life? What’s not to love about a piquant and savory sauce whose primary ingredients are sweet, juicy tomatoes and red bell peppers – especially in September, when these vegetables are at their peak in Michigan. And your waistline will surely appreciate a lusciously rich sauce that’s thickened … Full recipe post
Pity the zucchini. Yesterday’s Farmers Market witnessed kids pointing and sniggering at one gargantuan, misshapen beast. My impulse was to drape my sweater over its lizard-like skin to avoid it suffering further indignities. The indecisive days between summer and fall, shifting from swollen heat to bracing winds, produce these overfed contortionists — a far cry … Full recipe post
In three short days — Father’s Day — dads across America will be lassoed with ties and wallpapered with Hallmark, as retailers restock shelves vacated by tool sets and grilling kits. All fine gifts, to be sure, but I’ll bet you a “World’s Best Dad” coffee mug that what Dad wants most is to spend … Full recipe post
I’ve blogged several times about home pizza construction, but I’ve never addressed the importance of not letting your pizza dough get warm before it’s slid onto the pizza stone, which would affect the “slide” effect. Confused? Let me explain. I always assemble my pizza on a cornmeal-dusted pizza peel, then – after assembling the ingredients on the … Full recipe post
If this were January, I’d be stir-frying the eggplant and mushrooms, but July insists I use the grill. It’s a rushed day so I’ll be using gas. If you’ve the time, smoking the veggies over coals and hardwood would add depth and another layer of flavor to the pungency of eggplant and shiitakes. I peeled … Full recipe post
Istanbul, one of my favorite cities in the world, is a food-lover’s paradise. Maybe it’s because the cuisine reflects the way I love to cook and eat. A cuisine dating back to the Ottoman Empire, it is simple, sun-drenched and bright; loaded with fresh seafood, tangy yogurts, vegetables and lamb dishes. In the food-filled markets … Full recipe post
The week preceding the Fourth of July, deep sonic booms reverberate through our neighborhood, echoing the efforts of overzealous fireworks practitioners. Like a seismic alarm clock, these harbingers of pyrotechnical display are my cue to clean out the grill, pull out my red-and-white checkered tablecloth, and purchase several pounds of the largest shell-on shrimp I … Full recipe post
Remember the first time you bit into a hot, cheesy pizza? You know, the kind delivered to your front door in an oil-drenched cardboard box? That’s a rhetorical question for most of you under the age of 50. I mean, really, when was pizza ever not a part of your life? Pizza, indeed, may be … Full recipe post
Every year on my birthday I receive a birthday steak from a family member. It’s a family tradition that began with my grandmother some 50 years back, and though she’s since departed, giving a steak as a birthday present remains our custom to this day. My birthday coincided with a friend, Wendy Williams, advising me … Full recipe post
Once upon a time in America, most salads consisted of iceberg lettuce and a couple of withered tomato wedges. Perhaps the addition of cucumber slices, if you wanted to get fancy. We’ve come a long way, this particular salad being a fine example of just how many miles we’ve logged on our culinary landscape. But … Full recipe post