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
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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: Pasta & risotto
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
On Sunday’s journey back from Utah (an impromptu trip utilizing a free AMEX companion plane ticket), while poring over photographs taken hiking Zion National Park and Bryce Canyon, I lamented that I forget to take my wide-angle lens. Still. I could never capture Ansel Adam‘s American West no matter how many strings of cameras I roped around … Full recipe post
Gong Hey Fat Choy! This Sunday night is Chinese New Year’s Eve, marking the beginning of the most important holiday for Chinese around the world. Though celebrations last about a week, traditionally it is a 15-day holiday during which drums and gongs are beaten, lanterns and firecrackers lit, and paper cutouts and calligraphy decorate doors. From … Full recipe post
Several months ago my long-time pal, Mara, told me she was leasing out her home in the fall, and simultaneously renting an apartment for herself and 13-year old twin daughters in Lucca, Italy. As long as she’s access to WIFI, she can conduct her business anywhere, so why not take advantage of our flattened world. … Full recipe post
I’m a Gael Greene fan; I love her fashion sense (who wouldn’t admire that collection ofwide-brimmed hats) — and have always been interested in her food writing and restaurant critiques, especially since she was born and raised in Detroit, often mentioning the city in her work. Ms. Greene graduated from the University of Michigan and became … Full recipe post
One way to quieten me is by placing a plate of greasy, meaty Buffalo Chicken Wings, blue cheese dressing paired with celery sticks, and a jar of Franks Red Hot under my nose. You won’t hear a word until there’s a plate of bones by my side, and I don’t like sharing. Problem is, a … Full recipe post
Debbie Swartz is a wise person; I’m lucky she’s my friend. And — as all good and wise friends do — she helps me maintain a healthy perspective. If I bemoan, for instance, my inability to secure the button on the waistline of my favorite shorts after the previous night’s cherry pie pig-out, she cocks … Full recipe post
Even the pickiest eaters, or those folks who steer clear of any dish that sounds “foreign”, enjoy this recipe. Perhaps because the name pesto has so morphed into American food nomenclature, some may not know it’s an Italian classic. Unfortunately much of what’s out there — little jars on grocery shelves, fast-food chains using the name to … Full recipe post
Coat weather’s history and sweater season’s vanishing, but – sadly – my winter gut remains. So I’ve been upping my crunches, pounding the pavement, and hitting the gym on a more consistent basis, sharing dumbbells with folks in the same “banish the jiggle” mode as myself. Literally. Cathy Banish, a good friend and fellow gym … Full recipe post
April is the cruelest of mistresses. Smelling of sweet hyacinth, she frolics into our lives in a golden glow of forsythia and daffodils. Falling captive to her spell, we remove our sweaters, basking in her warmth, only to have her demands of ransom when our guard is down. Mid-April is upon us and our taxes … Full recipe post
Judging from the smells of tanning lotion and outdoor grilling in the early Spring air, many of us are feeling celebratory and hosting parties. If you’re one of the “lucky” entertainers in town, it’s easy to get into a dither over the menu. Some folks don’t like tofu, others shun meat. Many find the idea … Full recipe post
With the soul of the earth and scent of the sea, primal senses quicken when devouring a bowl of Linguini and Clam Sauce; few culinary classics, in fact, are such fun to eat. Spearing the mollusk and prying it from its shell, you thrust it into a tangle of pasta, twirling your fork to create … Full recipe post
At the advent of a New Year, I have the urge to organize and clean closets; out with the old, in with the new. I also feel compelled to use up half-filled condiments, those idle squatters taking up space in my refrigerator. This organizational urge dissipates as the year wears on, so I grab it by … 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