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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Deviled Eggs (aka: Stuffed Eggs) have taken on star-status in the past few years. No more are a plate of these rich and tantalizing mortals content to find themselves nestled up to a Maraschino Cherry Jello Mold on a boomerang-patterned formica counter. For good reason. Stuffed eggs are a great canvas for a variety of flavors. A perusal through the web … Full recipe post
My step-son’s wedding was last weekend, so my daughter, Greta, came in from Chicago and stayed at our place for the two-day festivities. Having been out-of-town all week, I never had a minute prior to her arrival to make her favorite meals and treats. I wasn’t about to go grocery shopping after she arrived, so … Full recipe post
Let’s talk hash. Not trash hash ordered from sticky laminated menus found in diners off strung-together highways. There’s certainly the exception, but that hash often consists of whatever leftover diced meat needs using up (think corned and roast beef) combined with diced potatoes (could have been frozen) and lots of grease. Oh yes, lots of … 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
A trivia question: Which decade embraced glam rock fashionistas skimpily clad in crushed velour hot pants and sequined halter tops, best observed shimmering and gyrating to acid rock in the purple haze of a lava lamp? If your guess was the seventies, that outfit may well have been your fashion statement. You may also recall … Full recipe post
Punch bowls recall the high school prom with that ne’er-do-well trouble-maker (you forget his name) sneaking whiskey into the punch, and that dry wedding where you wished someone would sneak whiskey into the punch bowl after an un-air-conditioned, two-hour ceremony in 90-degree heat. Others think of “punch” as a non-alcoholic sugary concoction favored by children. But according to … Full recipe post
Dining at Gratzi a couple of months ago, I ordered an appetizer off their seasonal menu: Crespella Grano Saraceno Con Funghi, which the menu described as, “A warm buckwheat crepe filled with roasted mushrooms and soft goat cheese, topped with arugula and tossed in a lemon vinaigrette, garnished with basil oil.” A most savory crepe, … Full recipe post
(For additional Easter Recipe ideas, click here.) Easter festivities may present unique menu challenges to the home cook. I’m not referring to the celebratory menu, per se; traditional Easter dinner recipes are often engraved in stone, as they very well should be. It could be considered passive-aggressive to replace your mother-in-law’s beloved Maraschino Cherry Glazed … Full recipe post
Looking for a healthy dish to balance the exigencies of holiday cheer? Skip this article – this is not the recipe for you. But there are a few days left before the ball drops and resolutions for the New Year are made. So if you’re looking for a festive nosh that will satisfy a sweet … Full recipe post
Mother’s Day is this Sunday, and what mom wouldn’t be thrilled to have Double-Chocolate Chip Pancakes oozing with Strawberry Syrup served to her. Decadent? You bet. Healthy? You can check off that category, too. For this is, indeed, a super-food recipe for super-moms; the ingredient list is chocked full of such nutrient rich, power-house fare, mom … Full recipe post
Easter is this Sunday. For some of us, this holiday is a time for introspection, renewal and growth; as a shovel dug deep, tilling the the earth, in preparation for planting seeds. It’s also a time for honoring family traditions with special dishes. The following recipe is my new Easter tradition and I intend to … Full recipe post
I don’t like candy. There. I’ve said it. Halloween blasphemy, I know. But to my palate, candy’s not much more than cloying sweetness in every tooth-decaying bite. But before you cross my house off your kid’s trick-or-treat list, I’ve learned my lesson. I know that if I put apples or toothbrushes into their goodie bag, … Full recipe post
Bibimbap, Bibimbop, Bi Bim Bop, B-Bop, Tofu bop, Beef Bop, beep beep b-bop…variations of the name have as many variations as the recipes. After this week, I’m on a first name basis, so affectionately refer to this Korean egg, rice and vegetable dish simply as Bop. You’ll have to read yesterday’s saga and recipe regarding my quest for making an … Full recipe post
Like so many ubiquitous edibles, which survive the shifting vagaries of popular culture — pizza, hamburgers, even Caesar salad — many nationalities stake claim to their origin and preparation. The lore, hype and speculation surrounding the omelet are no exception. One version, according to Wikipedia, reads as would a sixth-grade history text. “…When Napoleon and … Full recipe post
I have a small amount of salmon and and a bit of cream cheese left from the weekend. It’s just enough to spread over a toasted bagel half, but I’ve got a better idea. A couple of eggs and voila: it’s an elegant supper for one. My new favorite magazine, the spring issue of Fine Cooking’s … Full recipe post