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.
Receive My Latest Blog By:
Let's Get Social:
Find Your Favorite Recipe:
- Holiday Cookbook
- Peggy's Healthy Picks
- Recipe Index
Breakfast & Brunch
Appetizers & Beverages
Soups & Salads
Seasonal & Holiday Favorites
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: Poultry
This morning I woke up from a nightmare. I was the cooking wench for the House of Stark in their ancestral castle of Winterfell, located in Westeros, the northernmost province of the Seven Kingdoms. I had just pulled these birds from the pit as winter fell, promising to linger for many, many years. Yes, indeed. The weather is a … Full recipe post
This morning we woke up to the first real snow of the year––good thing I’d purchased a chicken. The following is a recipe I’ve been tweaking each winter when the snow flies; this year I added a cup of dry lentils to the rice. Below, you’ll find a slide show I made several years ago after … 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
With trepidation, I’ve been working on a recipe for fried chicken, wondering why anyone needs another with Emeril Lagasse and Paula Deen crowding the kitchen. That, however, is a pitiful excuse. Up until now my fried chicken has been only so-so. I grew up following generations of Alabama women who made outrageously delicious fried chicken several times a week. They could … 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
I volunteered to make a casserole to feed a family of four, which had to pass a great deal of criteria. The day I promised to deliver, my schedule was booked, therefore said dish must be made a day in advance, baked off the following evening, and delivered hot at supper-time. It had to be a complete … Full recipe post
I forget about cooking with curly endive, but I shouldn’t. The bitter flavor is marvelous served raw paired with other greens in a salad; it’s a wonderful green to cook with, as well. If you find it too bitter raw, you won’t have that issue when it’s sauteed. The following recipe was modified from a recipe … Full recipe post
What do talented chefs enjoy cooking when they’re off the clock? September’s Bon Appetit answered the question featuring easy weeknight recipes from some of America’s top chefs. Dale Talde, the man behind Brooklyn’s Asian Fusion Restaurant, Talde, shared his recipe for a homemade chicken sausage wrapped in lettuce leaves. Not exactly grilled sausage with a side of kraut, but … Full recipe post
Delicious, impromptu meals don’t always come from a book, the Internet or exhaustive recipe files. Rummaging through kitchen pantries and freezers, then adapting those odds and ends to suit cravings, are often what inspire a favorite dish. Certainly that’s the case with this recipe. A half of a butternut squash, beginning to discolor around the edges, … 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
I used no ordinary pasta to soak up the sauces of Chicken Cutlets with Brussels Sprout-Chive Sauce. I made this recipe with Al Dente’s latest creation; Bona Chia Spinach Fettuccini. According to the Al Dente pasta web site, “…chia (is) a rediscovered ancient grain and superfood. -twice the protein of any other seed or grain; -five … Full recipe post
It’s a snap making quickie meals with thin pieces of meat; a recipe for Asian Pork Cutlets with Asparagus and Turkey Cutlets with Almond Sauce are favorites. Although the following recipe is a bit more involved – more along the lines of a piccata – chicken cutlets simply sautéed with leftover veggies also makes a … Full recipe post
This recipe jumped out at me; the salty chew of proscuitto combined with sweet dates, creamy cheese and chicken sounded enticing. Start to finish, the recipe suggests, should take only 30 minutes; easy elegance without much fuss. I found it in the “Everyday Easy” section of the May issue of Better Homes and Garden Magazine. I was … 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
“You call yourself a food writer and have never cooked in clay?” JC was teasing me, but I felt heat rising up my neck, and it wasn’t from a hot oven. (Which brings me to the holy grail of earthenware cookery: Never put a clay pot in a preheated oven; it may crack.) “When you’re … Full recipe post