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.
Receive My Latest Blog By:
Let's Get Social:
Find Your Favorite Recipe:
- Holiday Cookbook
- Peggy's Healthy Picks
- Recipe Index
Breakfast & Brunch
Appetizers & Beverages
Soups & Salads
Seasonal & Holiday Favorites
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: Cold appetizers
Looking for ideas for a splashy New Year’s nosh? Here are my biased prerequisites regarding what an appetizer/finger food should accomplish to guarantee it is admired and then devoured at a party. 1. Said appetizer is visually appealing; the more it looks like a fancy wrapped present, the more it will be appreciated. 2. When … Full recipe post
I’m pondering the cosmic irony that suggests Thanksgiving and Christmas are times of peace and tranquility; especially when the two holidays collide like a comet into Jupiter. Whether your hobbies be altruistic, creating clever greeting cards, stitching needlepoint pillows resembling your friends pets, or – sigh – cooking, you barely get a breather before the … Full recipe post
It may be early week but I’m thinking of two parties coming up at week’s end; I’ve promised to bring appetizers to both. These are serious food loving folks; the kind of people who chew their food slowly, with intensity, deliberating if the subtle notes of juniper complement the tannins in the wine. I’m sweating … Full recipe post
It’s not always convenient purchasing a freshly baked baguette to serve with so many appetizers. Thankfully, there’s always crostini, which can be made ahead and stored in a tin several days in advance. Season the crostini to complement the flavors of what you plan to serve. For example, my Rabbit & Pork Belly Terrine requests … Full recipe post
Note: This is the first of seven recipe installments, which compose a classic Northern Indian Feast. The following recipe for Green Tomato Curry, a recipe inspired from Southern Indian cuisine, is the exception. Fine Indian cuisine is not noted for its brevity. The good news is that each of Achla Karnani’s recipes may be made well in … Full recipe post
In late September, produce stands heave under the weight of the season’s largess. While one hand clutches a bunch of beets, the other grasps a bag of green beans, carrots and eggplant — and the lure of the September siren entices you to keep spending. With remorse, you cut yourself off, nodding at the beauties … 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
Last month it seemed every time I picked up the recipe section of the Times Magazine, it featured lobster in some guise. Lobster rolls in particular make my taste buds prickle, but lobster is pricy in these parts, and it takes a lot of effort to yield enough lobster meat for an authentic lobster roll. So here’s … Full recipe post
Many folks enjoy purchasing a souvenir from a vacation. Perhaps some coral earrings from a beach trip, or an “I Wrestled An Alligator In The Bayou” T-shirt to evoke a happy memory. Me? I like to bring home food. Traveling in Tuscany, for example, I returned to Michigan with dried porcini mushrooms, which were sniffed … Full recipe post
I’m grilling flank steaks — nothing fancy, but I had to think ahead and marinate them overnight. The artichokes are looking quite tempting in area groceries, and when I make artichokes, I also plan ahead. The following recipe is a bit quirky; I’ve never seen or heard of anyone preparing them like this, but it is … Full recipe post
If I hired a kitchen organizer who insisted I only keep one serving piece in my kitchen, I’d select my wooden salad bowl–I use it daily. Flash 40 years back to my mother’s kitchen: Being presented with the same ultimatum, I’m pretty sure she would have kept her stuffed (deviled) egg plate, she made some … Full recipe post
It’s wise not to underestimate chicken salad. Sure, it’s standard deli case fare, ingredients often minced, dressed in cloyingly sweet mayonnaise, then mounded into a slick plastic bowl. But chicken salad can be beautifully delicious, and has come to my rescue on many an occasion. Chicken salad understands me. It appreciates my gustatory needs, and … Full recipe post
I’m wading in an excess of riches. Unfortunately not of the green back persuasion, but I’ve an abundance of Michigan ruby red cherries to use. I can’t seem to make it through a market without plopping a big bag of the seasonal beauties into my cart, so I’ll be in recipe cherry-land for the next … Full recipe post
“Pour me somethin’ tall and strong… Make it a hurricane before I go insane… It’s only half past twelve but I don’t care… It’s five o’clock somewhere” (Verse from Jimmy Buffet and Alan Jackson song: “It’s Five O’Clock Somewhere”) My friends and I are are big fans of the “Happy Hour.” Whether we meet at … 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