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: Grilling
Happy Memorial Day! Perhaps the long weekend will offer you more time to relax and fire up the grill, and the following recipe for Hot Slaw and Shoulder Sliders has been a family favorite for generations. My millennial son, Zan, is getting married to Lucy in 4 weeks, I’m hosting a party the night before the wedding, the boy wants mama’s … Full recipe post
The burger – be it White Castle or Farmer’s Market Veggie-Grain – could be the most telling testimonial, the most apt memoir of the 20th and early 21st century American palate. Little sis “Slider” drills into this hypothesis. The Slider, especially, is suited to our national temperament and accommodates our multitasking lifestyle. It’s easily held in one … Full recipe post
It’s that time of the year and I don’t mean fireworks; I’m talking the explosive media grilling blitz. An hour doesn’t pass without some TV personality, electronic feed, or magazine headline firing off their ultimate recipe for “whatever” on the grill. Recipe overload, no doubt. Why not? Grilling on the Fourth of July is as … Full recipe post
I appreciate a 3-ingredient, quick-to-assemble supper just as much as you, and this recipe is certainly not that. But it’d be a crying shame to look a gift steer in the mouth. Back in June, I’d received a brisket certificate from Downtown Home & Garden (part of their Big Green Egg package), which I recently redeemed at Knight’s Market. This … Full recipe post
Got any items on your to-do list that you’d like to check-off before the first snow flies? Fly a hot air balloon ride over Pinkney; paddle a canoe down the Huron River at sunset? For me, having friends over for a cookout featuring grilled paella tops the list. Paella is to Spain what risotto is … 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
Romesco, romesco where have you been all my life? What’s not to love about a piquant and savory sauce whose primary ingredients are sweet, juicy tomatoes and red bell peppers – especially in September, when these vegetables are at their peak in Michigan. And your waistline will surely appreciate a lusciously rich sauce that’s thickened … Full recipe post
As sure as autumn leaves will turn to gold, in three short weeks (Friday evening, Sept. 13), The Ann Arbor Farmers Market will, once again, serve as backdrop for an Evening at the Farmers Market presented by Domino’s for Ozone House Youth and Family Services. This is one of my favorite events of the year, and indulge … Full recipe post
What’s with the sweaters and umbrellas? Brrrr. Into the middle of August, some of us feel ripped off by summer. My garden sorrel disagrees. Like lettuce, sorrel is a cool-weather crop, and the sorrel I purchased in early May at The Produce Station is loving these damp days and below-average temperatures. Without a hint of bolting, it’s gifted me several batches … Full recipe post
Duck with Cherry Sauce, Chicken with Cherry Sauce, Whitefish with Cherry Sauce…most certainly, Ice Cream with Cherry Sauce. Why not make a big batch of cherry sauce and freeze it to enjoy through the year? There are many ways of spinning cherries, the great fruit of the Great Lakes, into savory meals. Mary Bilyeu, in … Full recipe post
With a sniffle and sigh, I put my old Webber charcoal kettle – mottled with rust and wear – out to pasture last month. I’ve had the grill well over 15 years, and have many fond memories of the get-togethers we’ve co-hosted: smoked pork butts for BQ sandwiches at my son’s graduation party, cedar-planked Copper … Full recipe post
I’m the grill-master in my family; my husband and kids know that the 8 feet of footage surrounding the Weber charcoal kettle and Jenn-Air gas are mine; no trespassing. That hasn’t dissuaded me from suggesting to my husband, Richard, that perhaps he’d like a Big Green Egg (an egg-shaped barbecue smoker) for Father’s Day. After all, I’ve been coveting one for … Full recipe post
“Strawberry Fields Forever” — what inspired the illusive lyrics to one of John Lennon’s most masterful songs, penned in the 1960s? Nothing, really, for according to the words, “nothing is real.” That hasn’t dissuaded millions, perhaps over a billion, people to try decoding the music hoping to shed light on life’s discordance. But does the meaning, in … Full recipe post
Bourbon. As deeply carved into the American landscape as George Washington is into Mount Rushmore; as iconic of the American palate as hamburgers, fried chicken and apple pie. Bourbon, to beat the dead mule, is as quintessential to the American spirit as the presentation of homecoming queen at a football game’s half-time, Super Bowl Sunday, … Full recipe post
As evenings grow shorter and cool winds disperse the last perfumes of summer, I’m reminded The Ozone House dinner, “An Evening at the Farmers Market,” is just around the corner. The open-air feast will be held this year on Friday, Sept. 7 at 6 p.m., served beneath lights strung high above tables set with wildflowers, … Full recipe post