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: Poultry
I’m calling for a time-out. Whew. I can barely snap my jeans after the exigencies of last week. A couple of hours at the gym and a lightened up stir-fry is on the docket for today. This is a recipe drenched in flavor, not fat. It’s also a recipe that can be adapted to any … Full recipe post
Crock-Pot (slow cooker) recipes must be the most abused recipe category on the web. Therefore, one of my goals this winter is to sift through the muck and pluck out the tastiest recipes for this time-saving kitchen appliance I can locate. Problem is, some of the best looking recipes are fairly complex. The idea when … Full recipe post
Thanksgiving becomes complicated when you have a large family with adult kids moving in separate directions. That’s why I host our Thanksgiving the weekend prior to Thanksgiving, to maximize attendance; then Richard and I have a small celebration on Thanksgiving Day proper, stragglers welcome. A favorite Thanksgiving tradition in our home is purchasing a turkey … Full recipe post
Note: This is the third 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 amongst your friends, staging your … Full recipe post
Oh dear — we’re approaching the threshold of the holidays. A time of year when appetites know no boundaries and good judgment regarding fat intake is the exception, rarely the rule. Fortunately it’s also sweater season, which covers the extra inch padding my girth. So I climb into my baggy pants (which make me feel … Full recipe post
I’m always on the lookout for interesting flavor combinations, especially if I have all the ingredients at the ready. I’ve got a spice jar with ground sumac berries I’d like to use. This is a marvelous lemony seasoning, commonly used in Turkish cuisine, but I’ve only used it when making the traditional tomato pita salad, … Full recipe post
Last year I made a delicious Mario Batali recipe for Grilled Chicken Thighs with a Panko-Anchovy Crust. Grilling the chicken with a loose crust was a bit cumbersome, so this year I decided to bake the chicken instead of grilling it. I’ve run out of panko and have no day-old bread to turn to crumbs … Full recipe post
Despite global cultivation, there is something uniquely satisfying and primal about eating foods in sync with their natural rhythm. These days it’s easier than ever to — ping — oops…excuse me… (it’s a Tweet from the Kerrytown Farmers Market). Hmm…the farmers are selling tiny strawberries, radishes, beautiful peonies and beet greens as I write these very … Full recipe post
Barbecued chicken – my favorite kind with the skin and bone attached — is one of the more abused foods on the grill. (Blackened skin and raw flesh — yuck!) Sugary sauces and chicken fat are the main culprits behind flare-ups, charring your bird long before it’s done. The following five-step program for cooking whole pieces of … Full recipe post
Congratulations soon-to-be graduates! In a few short weeks, University of Michigan and Eastern University seniors will be tossing their caps into the clouds, soon followed by local high schools grads. At this time of the year, I turn to recipes suitable for graduation parties —recipes as hard-working and deserving of accolades as these students. This … Full recipe post
In a Fine Cooking (August/September, 1997) Magazine, there was a recipe that looked insanely delicious for Lemongrass Chicken. I’ve held onto the recipe for the past 13 years, planning to make it “one of these days”. As so many really wonderful sounding recipes, It seemed rather labor intensive–so I easily put it off. It’s not, however, nearly … Full recipe post
I sent my husband out for groceries at Plum Market – cremini mushrooms topping the list. He returned with four varieties of mushrooms, for fear of screwing up. I was delighted, albeit troubled he thought a fungi mistake could precipitate a domestic dispute. (Mental Note: No more slinging sauce-laden whisks in hubbie’s direction.) I was especially excited … Full recipe post
Mark your calendars; Chinese New Year,The Year of the Rabbit, officially begins next week, Feb. 3. According to the website Chinese Zodiac/Rabbit, people born in the Year of the Rabbit (1915, 1927, 1939, 1951,1963, 1975, 1987, 1999, 2011)are articulate, talented and ambitious. Rabbit people are also virtuous, reserved and have excellent taste. I have several … Full recipe post
It’s wise not to underestimate meatloaf. Sure, you’ll find meatloaf in the frozen- food section of every supermarket in America. It’s often packaged as a complete meal, accompanied by tater tots, green beans and apple brown betty — all conveniently segregated in compartments appealing to those who don’t like their foods to touch. In natural … Full recipe post
This recipe is a simplified adaptation from Chef Paul Prudhomme’s Louisiana Kitchen cookbook. Remember, it’s easier to add salt and various peppers than it is to take them out; right near impossible, as a matter of fact. Tasso is a highly seasoned Cajun smoked ham and is a big workhorse, as far as flavor enhancements, … Full recipe post