Hi there! I'm Peggy Lampman...
...a contemporary American author, photographer, and food blogger. Welcome to dinnerFeed. More about me & my site...
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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: Creative leftovers
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
You may be reading this after having completed the annual Turkey Trot in Ann Arbor or Detroit. (For those unfamiliar with this particular 5 or 10K run, it’s held every Thanksgiving— in Detroit, prior to the Thanksgiving Day Parade.) Pat yourself on the back; you deserve another piece of pie. More than likely, however, your race course has … Full recipe post
What’s that? Black sesame seeds in the dry arborio rice? On closer inspection, it turns out these odd black specks in the rice have tiny wings. Ick! Pantry Pests! If you’re not ruthless using up half-filled containers of grains, wheat and legumes in storage, and don’t keep them in air-tight containers (guilty!) – sometimes these … 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
Quesadillas are quick and easy to make, and are a marvelous vehicle for using up leftovers – the flat, flour or corn wraps reminding of a canvas on which to sketch a meal. Last year I made a similar recipe for Spinach, Roasted Red Pepper and Goat Cheese quesadillas that is a bit more involved than this, but worth … Full recipe post
About now, you may be looking at a picked apart turkey carcass wondering if you should just keep picking at it or be creative with the leftovers. You’re in good company; there are as many recipes devoted to what to do with leftover holiday turkey as there are recipes for cooking the bird itself. This recipe for … Full recipe post
Several weeks back, a local seafood department was running plump, dry-pack sea scallops on sale. I picked up several pounds for the freezer. Today I appreciate my thinking ahead; it seems my cupboards are bare aside from pantry staples and frozen goods. I do have one fresh item, a remaining tomato I plucked before the first frost … 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
“What would you eat for your last supper?” That was the question Ann Arbor.com food writer Jessica Webster posed to readers last week. The first response (from treetowncartel) was swift: “The (pork) bulgogi from BeWon, that stuff is heavenly.” The comment startled me, because as I was reading the post I was eating (beef) bulgogi … Full recipe post
I’ve leftover relish from yesterday’s Grilled White Fish with Tomato-Caper recipe. I spy fat green tomatoes hanging heavy on the vine and am confident the leftover relish would be superb with the classic Southern specialty, Fried Green Tomatoes. I only have a several tablespoons of the relish left, so I blanched an ear of corn to bolster … Full recipe post
My favorite part about St. Patty’s Day is the leftover corned beef. On Friday I made a classic New England favorite, Red Flannel Hash, and throughout the weekend we’ve been grilling reubens with the remainder of the corned beef. The following recipe can be switched around if desired. According to Wikipedia, there is a Rachel … Full recipe post
The name of this recipe is a mouthful. It takes more time to say it than it does to put it together-as long as you have leftover ratatouille in your fridge. Last week I made a large amount of roasted ratatouille so I could have leftovers for recipes such as this. I’ve always been a fan of … Full recipe post
I assumed my four-pound November/December weight gain would relegate me to average American statistical data. It turns out I’m wrong. According to a scientific article in The New England Journal of Medicine, the average weight an American puts on over the holidays is about one pound. That doesn’t sound so bad, but the article continues … Full recipe post
The ziplock bag of turkey scraps is almost empty, just enough leftovers for one hefty turkey sandwich. I have a secret weapon that, to my palate, makes an exceptional turkey sandwich. The particular arsenal I prefer using is Honeycup Mustard, the “uniquely sharp” Canadian condiment. I’ve tried many honey mustards on leftover roast turkey sandwiches — … Full recipe post
Happy Thanksgiving! Before I express all the reasons I’m thankful, I’ve got a slogan of the day for Thanksgiving cooks across the land. Repeat after me: “This spatula is not a magic wand!” As you’re reading this, I’m likely waving the spatula around my head, shouting these words, and spinning around the kitchen like a … Full recipe post