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: Entrées
This morning I woke up from a nightmare. I was the cooking wench for the House of Stark in their ancestral castle of Winterfell, located in Westeros, the northernmost province of the Seven Kingdoms. I had just pulled these birds from the pit as winter fell, promising to linger for many, many years. Yes, indeed. The weather is a … Full recipe post
Must pasta insist we default to basil and oregano when seasoning the accompanying sauce? Does Indian cuisine demand we pay homage to proteins with basmati rice, potatoes or Naan? Break free the chains! Particularly now since Al Dente’s latest line of Piccola Pastas have hit market shelves to switch things up. My last post, Pastazanella, was inspired by … Full recipe post
You’ve heard of panzanella, right? That oh so delicious salad celebrating tomatoes when they’re bursting on the vines–even more handy to have in your recipe repertoire when you’ve a loaf of slightly stale Artisan bread that’s begging to be utilized? But what about Pastazanella? I just made a big batch, and I’m pretty sure you’ve never heard of that. Pastazanella … Full recipe post
Last week was a mother to digest. First the beloved fashion designer Kate Spade? And what’s to become of the global food scene without Anthony Bourdin to direct traffic? The man with such caustic, biting brilliance who had such a rich appetite for life? No one could even begin to replace this most empathetic of spokespersons for the world’s people, their … Full recipe post
Returned from Viet Nam (re: previous blog) totally fried. Yet, thanks to constant hand washing and a vigilant use of masks while flying, we managed to skirt that horrid flu that is bowling down folks across the globe. So it seems wrong to complain about jet lag. But I’m still struggling. And here it is, St. Patty’s Day in … Full recipe post
Most of my friends are in accord that it’s difficult enough to get your dwelling in shape for a party much less entertain, supply the bar and party food fare. Especially during the busy holiday season. My group is happy to pitch in, bringing a dish, a bottle, or in Frederick’s case (pictured at the piano) musical talent to help ease … Full recipe post
This morning we woke up to the first real snow of the year––good thing I’d purchased a chicken. The following is a recipe I’ve been tweaking each winter when the snow flies; this year I added a cup of dry lentils to the rice. Below, you’ll find a slide show I made several years ago after … Full recipe post
Gad! What a week. A book launch + 24 hours in planes & airports + contracting purple diabunghi (some ghastly airborne virus) before arriving in Detroit delivered a woman ready to be scraped from the runway. Shakily recovered, healthy comfort food that MUST INCORPORATE BEANS is what my body screams for. This Curried Lentil and Whipped Potato casserole fits the bill. This take on a … Full recipe post
Note: I’m giving away a hardcover addition of my favorite Mark Bittman’s How To Cook Everything at the end of this blog. One burger word will enter you–Hoo-hoo! ♥♥♥So how’s your summer, folks? Sweltering? Having fun? Summer is Michigan’s payback for dealing with winter and we’re having us a grand ole’ time in these parts–outdoor … Full recipe post
Traveling pleasures, for me, include exploring food markets and trying my hand at local cuisines. We’ve just returned from Barbados, the most easterly island in the West Indies; a 3 1/2 hour flight south from Miami, and then another hour flight south to Venezuela. When traveling, Richard and I often rent a VRBO, a subsidiary of Home Away, Flip Key (owned by Trip Advisor) … Full recipe post
Ahhh, 2016—feels like yesterday. Reflecting back to the good old days, one strong current that kept me off the beach was the Buddha Bowl trend. I’ve been composing bowls and plates filled with an assortment of nutritional goodness (usually a compilation of leftovers) well before the name was penned. But I was loathe to be trapped in the Buddha Bowl … Full recipe post
Disclaimer: This is not a recipe you can whip up in 30 minutes. This is a Polish Grandmother Recipe. And anyone who is a Polish Grandmother, or anyone who has a Polish Grandmother, or anyone (like me) who lives next door to a Polish Grandmother, knows that Polish Grandmother Recipes can’t be completed in less than thirty minutes. But … Full recipe post
Key West has two of the things I love most in life: eccentric characters and shellfish. We’ve been holed up for a few weeks at a VRBO (an excellent find, a rare tranquil spot close to Duvall) as I brainstorm characters and plot for The Maiden Tower, a novel set in Key West, and proofread my finished manuscript for … Full recipe post
If walls could talk. The other evening, I walked down the dark stairwell into The Earle Restaurant, off Main on Washington, in Ann Arbor. At the end of the stairs, there’s a door. I open. To my right … Full recipe post
A friend recently asked what was my favorite spice. That’s like asking which of my kids I preferred. A cold analogy, granted, but hey, savoring well-prepared food has been a primary life-enhancer for me, the therapies of cooking a gift. Since herbs and spices are vital to cooking, it stands to reason I’d contemplate such a question with gravity. … Full recipe post