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...
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Coming off a four-week, super-intense editing of my next book, “The Welcome Home Diner”, a contemporary novel about two women opening a diner on Detroit’s east side. I get why writers isolate themselves during the process. I was assigned a well-seasoned editor determined to squeeze the best book that she could out of me. The verdict will be in the hands of … Full recipe post
This Sunday evening in Houston, Lady Gaga performs on the world’s largest stage. She crushed the national anthem this time last year–I had goosebumps for days–and this year it’s rumored her act will be over-the-top. Literally. The Patriots and Falcons will bookend her show (-: The Falcons are the underdog rookies. After all, this is the ninth Super Bowl … Full recipe post
A palooza’s defined as the art of throwing an extravagant, bawdy party with a bunch of friends. It’s been a fabulous year for apples in Northern Michigan–everywhere you turn there’s a roadside stand groaning under their weight. So I’ve put together a palooza of some of my favorite recipes which incorporate apples–the recipe links may be found beneath the … Full recipe post
We may be jipped out of a white Christmas in Michigan this year, but the promise of the family rejoined and traditions re-lit has me craving pickled herring. In past years I’ve been lucky enough to receive it––scratch-made––from my Polish neighbor, Krystyna, the week before our family celebrates Christmas and the New Year. This year she’s left … Full recipe post
A sea-to-table recipe for fresh conch salad from Turks and Caicos. Full recipe post
Another holiday season, a herd of family I can’t wait to see, all with their convoluted schedules, none of which coincide simultaneously. Therefore, I’ll be turning the holidays on and off several times in the next couple of weeks. I’ll be flexible. I’ll be creative. I’ll try to stay sober. I’m thinking small plates and … Full recipe post
Manhattan: Shredded Brussels Sprouts with Manchego, Marcona Almonds and Fried Shallots works double-time as a salad or appetizer
(Note the gold holiday ball in the right hand column of this blog. Perhaps some of my past holiday recipe blogs can be of assistance to your meal planning in the next couple of months.) Last week was spent with three lady friends in Manhattan soaking in (breathless) as many museums, plays, Halloween revelry, and….of course—food!—as we could inhale … Full recipe post
I’ve fallen off the blogging grid. Not from lack of cooking – grilling/entertaining season is at its peak – but from taking the time for studious recipe notation and accompanying photographs. For instance, the Feta-stuffed Lamb Burgers with Tzadziki and Beet Relish I made last week were masterful. But the photograph I dashed off looked … Full recipe post
Last night I dreamed of beets. Beet relish, specifically. On recent travels, so many dishes were accompanied by a grated beet accoutrement – antipasto platters, a side dish with venison, a topping on a burger – making the food that would have been fine without the condiment, extraordinary. I’m missing beet relish, most surely since … Full recipe post
Planet Earth flexes her biceps in New Zealand’s South Island – oh those salaciously shifting teutonic plates! The above photo is one of a trillion I’ve been taking on our Oceania voyage, the trip I’ve always dreamed of taking; the landscape more salubrious than the Green Lip Mussels I purchased in a Kiwi run-of-the mill … Full recipe post
Here’s a variation on stuffed eggs that you may find quite savory. Leftover shrimp were sitting next to a carton of eggs in my fridge and, voila, the following recipe was born. Certainly the addition of bacon didn’t hurt one bit, and I loved the tang of the pickle juice and tomato paste, reminding me … Full recipe post
Seriously. You can’t go wrong serving these kebobs as an appetizer or main course; your guests will love you. Horseradish (fresh grated preferred) has always been my favorite part of a classic cocktail sauce, but all tasters of the following sauce agreed it would have been a bit much in the following recipe. The lovely … Full recipe post
(Some grilling ideas for your review for the long, holiday weekend) Wandering through the Kerrytown Farmers Market, I happened upon a produce table that I enjoy patronizing : Green Things Farm, their produce cultivated on an organic Nixon Road farm in Ann Arbor Charter Township. I love the name, as full of whimsy as a child’s … Full recipe post
Beach fires dwindle, the days grow shorter, and we understand the end of summer is upon us. Oh no — say it ain’t so! This summer saw more than its share of rainy days and temperatures below average, our consolation being the lakes and farmers are loving it. But beautiful days are here at last. … Full recipe post
Here’s a delicious way of using two favorite August vegetables: tomatoes and zucchini. The genesis of the recipe comes from the August edition of Traverse Magazine, although I made several changes. I reduced the amounts and did not peel the zucchini, as the recipe suggests. I substituted basil for the parsley, and used locally-grown zebra tomatoes from the Farmers … Full recipe post