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: Feed Your Children
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
It’s interesting to contemplate those life-defining moments that may have influenced one’s destiny: Falling in love, having a child, receiving the Nobel Peace Prize. Sinking my teeth into a hamburger was one of my life-defining moments. I was a junior at Michigan; potential career directions were like arrows pointing every which way, including backwards. I … Full recipe post
Some of you may have your Easter day menu and to-do list organized on a spread sheet. You set your table yesterday, and fresh polished silver gleams atop ironed linen napkins, which coordinate stylishly with your china and the fresh flower centerpiece you will arrange on Saturday. I admire your efficiency, and looking about my … Full recipe post
I picked up a pound of pre-packed, 1/4-inch thick pork cutlets at Trader Joe’s and a container of shiitake mushrooms. I had asparagus in my fridge, sweet bell peppers that had seen better days and voila: faster than take-out, less expensive, much less fat and twice as good. Chicken breast or thigh strips, or sliced … Full recipe post
Lest you be reminded, this Monday is the cruelest of days — April 18, tax day — time to shore-up your dollars and cents; time to organize the deductibles, scrambling to save every blessed last dime; but there he is, knocking at the door, there’s no place to hide — it’s time to feed the … Full recipe post
Imagine you’re sitting at a beach-side restaurant in Mexico munching on freshly made tortilla chips with scratch-made guacamole and salsa – perhaps a tequila chaser on the side. The sad reality is both of us are probably reading the paper or pecking away at our computers, watching the snow slowly melt into gray puddles. I, … 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
Here’s a healthy, versatile and easy to throw together salad. It could stand alone as a light vegetarian supper, or it may be kicked up into heftier fare: spoon it into a tortilla, add some grated cheddar, fold over, then pan fry or bake it. The salad could also be bulked up with the addition … Full recipe post
One Dressing Fits All! Like a One Size Fits Alllabel on a piece of clothing, I am appreciative of one dressing that can season several items on a plate. Redundant? It depends. Easy? You betcha. If the dressing has a good bone structure, using it to season the entire menu is not as boring as you … Full recipe post
The kale at the grocer’s was such an intense shade of green, and so impeccably crisp, I couldn’t resist buying several bunches. It was too fresh and tender to cook and I remembered a salad I made last year that my friend, Rebecca Bawkon, shared with me. Her recipe uses lemon juice instead of orange juice … 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
Tortillas means “little cake,” and that’s what they are: a flat unleavened round of corn or wheat flour. They are what one uses to make burritos, chimichangas, enchiladas, flautas, quesadillas, tapa, flauta and tacos. Quesadillas are quick and easy and, like pasta, they are a marvelous canvas in which you can use up leftovers. Last … 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
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