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: Pasta & risotto
I was at a friend’s house making dinner while she was at work. I was planning to shop but she begged me to use the ingredients she had in her fridge and pantry. This recipe is the savory outcome. If a pantry includes good pasta and a cheese that can be grated, it’s a start. … Full recipe post
I began making risotto back in the early ’80s, and there was — and still is — a great deal of mystique surrounding the dish. First, I was warned to never stop stirring. I must stir the risotto constantly or a disastrous mass of glutinous rice stuck to a burned pot would be inevitable. That’s … Full recipe post
Fried calamari on a menu snares me every time – though other, more original, appetizers may begged to be tried, my eyes keep returning to the… fried calamari. Especially if it has some particularly exotic dipping sauce! So when I saw this recipe for fried calamari over spaghetti in Bon Appetit from Italy’s Amalfi Coast, … Full recipe post
Meatballs — folks can work up a passion about these babies. The recipe I made tonight would be a major assault to Italians in the area, not to mention their grandmother’s. I do have recipes that are true to the old school, but I made a lean version tonight and paired it with a hefty … Full recipe post
Pot roast — a name born of sturdy frugality, a Midwesterner’s no-nonsense response to winter’s brutal chill. Pot roast, a comforting name, to be sure; yet, quote Juliet to Romeo, “…by any other name, would smell as sweet?” I could travel to France and bestow this pot roast, rightfully, a sophisticated, cosmopolitan name — Beef Bourguignon. … Full recipe post
I’ve got it — my next get-rich-quick scheme! I’ll make bazilions off my new and improved patented Hot Pot soups; soups guaranteed to melt the pounds off one’s body — soups that puts those cabbage diet soup remedies to shame. Kimchi is pickled napa cabbage, and it’s a workhorse in this recipe, lending a wonderful sour, … Full recipe post
This Mediterranean sauce really fits the bill tonight. Its rich, chunky texture and flavor begs a second helping, which is of little concern: it’s a healthy sauce. It would also be wonderful served over couscous or farro; I’ve always enjoyed eggplant sauces quite spicy, but I’ll leave that to your discretion. I often regard fresh basil … 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
For anyone who likes good food, hates waste and has little time to cook, something similar to this dish is more than likely in your repertoire. It basically doesn’t require a recipe; boil pasta in a pot, cook leftover proteins and vegetables in a skillet, toss together and serve. The recipe below was pretty darn … Full recipe post
Looking for ideas for the upcoming holidays? Consider clicking the holiday cookbook : “Thankful for Food” Holiday Collection 50+ Festive dinnerFeed Recipe Suggestions I’ve friends coming to dinner, and one poor soul can’t tolerate onions, even cooked. And nope. You can’t sneak ’em into the recipe or use leeks instead. I’ve tried and really felt bad when … Full recipe post
Trick or treat! Ick. Yuck. Gross. Is that what you’re thinking? Well, hmph! Give me your portion then. I love calamari (a.k.a. squid), and served in a simple garlic wine sauce over a bed of locally produced Al Dente pasta … well, I choose this for my Halloween treat. According to Wikipedia, in English-speaking countries, squid is often … Full recipe post
Yes, the tomato sauce is not red and thick. But the flavor is so much better, at least for me, than sweet, ketchupy tomato sauces. The salty, rich flavor of the sea is captured as the shellfish steams in the sauce, releasing its juices. I began by sautéing local fresh plum tomatoes in garlic – … Full recipe post
One of the best tips I often use for pasta and sauce recipes is to reserve a 1/4-1/2 cup of pasta water, ladled right from the pot just before draining the pasta. I then add it to the pasta sauce. The water contains starch and flavor and helps the pasta adhere to the sauce when … Full recipe post
I’m glad I planted San Marzano tomato seedlings this past spring. According to cookbooks, Food Network chefs, and wikipedia, they are some of the finest sauce-making tomatoes in the world. Whenever the canned San Marzano are on sale, I load up. This Italian tomato varietal does produce an excellent cooking tomato. But the freshly harvested San … Full recipe post
The crocus and hyacinth are making a splashy showing in the yard with tulips and daffodils nudging themselves through the soil. The forecast is promising temperatures hovering in the seventies – if I could turn a cartwheel without breaking my neck I would. I’m even encouraged (with my husband, Richard’s, pleas) to dust off my running … Full recipe post