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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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: Pork
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
In November, no day is complete without eating a fresh-from-the-tree apple or two. Au natural is the simplest, of course, but sliced and enjoyed with an accompaniment of sharp Cheddar or smoked fish, apples make a fine prelude to a meal – as apple pies, apple crisps, and apple crumbles make a satisfying conclusion. But … Full recipe post
Let’s talk hash. Not trash hash ordered from sticky laminated menus found in diners off strung-together highways. There’s certainly the exception, but that hash often consists of whatever leftover diced meat needs using up (think corned and roast beef) combined with diced potatoes (could have been frozen) and lots of grease. Oh yes, lots of … 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
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
It’s been entirely too long since I sank my teeth into a thick, juicy bone-in pork chop. Much, much too long. I knew this was true when I saw a Double-Fennel Pork Chop recipe on the Fine Cooking web site that brought tears to my eyes; like seeing a photograph of a long lost friend. I followed the spirit … Full recipe post
Here’s an easy, kick-off-the-weekend recipe – actually an classic Italian combination (salsiccia all’uva), which marries the full-flavors of pork sausage seasoned with Italian spices and sweet grapes. It’s such a simple dish, you really don’t need a recipe, yet hundreds of variations abound on-line. The essentials are sausage, grapes and balsamic vinegar, which are are the only three … Full recipe post
The past decade in America has witnessed a food culture smitten with anything to do with the pig, with locavore enthusiasts staging snout to tail dinners and bacon being infused into everything from ice cream to bourbon. Ann Arbor could rightly be named capital of this pork-centric nation; local business owners priding themselves on offering … Full recipe post
Note: This is the fifth of seven recipe installments, which compose a classic Northern Indian Feast. Fine Indian cuisine is not noted for its brevity. The good news is that each of Achla Karnani’s recipes may be made well in advance, then reheated prior to serving. Or divide the recipes among your friends, staging your own … Full recipe post
It’s a great catch-all recipe for autumn produce. Add apples, turnips, acorn squash or whatever strikes your fancy. The flavors of roasted pear and bacon are marvelous in the recipe. The sage leaves turn into crisp delicious chips when roasted. Last week I made a simpler recipe with apples and brussels sprouts. Today’s recipe, to … Full recipe post
I often turn to the bottle to add intricacies of flavor and intrigue to a dish. Generally the alcohol is used to deglaze a pan for a quick sauce, or as a component of a braising liquid for a dish requiring more time. My basic rule of thumb is for chicken and fish, I use … Full recipe post
Nothing shouts football louder than a meatball sub. The sandwich — brown-flecked porky pigskins in a bun posed for trajectory — even resembles the sport. I’m turning down the volume on this sub recipe, injecting Spanish notes to the traditional favorite. Lord knows I need some calming down, for instance, after that Notre Dame game. … Full recipe post
“What makes this sauce so tasty?” “Anchovies,” I replied. “But I don’t care for anchovies.” “Do you like Worcestershire Sauce sprinkled on a burger?” “Don’t tell me…” “You betcha. Anchovies are the secret weapon in Worcestershire Sauce. You love the taste of those furry little critters; you just don’t know it.” And so began the … Full recipe post
If you’re a cook wondering if you should have smoked that last batch of ribs over hickory and white oak instead of mesquite, skip this article. Still reading? Then don’t say I didn’t warn you. The following is a no-smoke recipe for barbecued pork ribs that begins with simmering the ribs in dark beer and … Full recipe post