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Hi there! I'm Peggy Lampman -
Food writer by trade, curious cook by design. The past 30 years have witnessed a raucous race from my professional to home kitchen - persnickety customers, petulant children and piles of dirty dishes lie in my wake. A scary ride, indeed, but I survived. And the dinnerFeeds - well - they are my story. Welcome to my site! More about Peggy and this site...
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My Travels
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...
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My Projects
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
Chopped Chicken Taco Salad with Chipotle-Corn Dressing
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
Black Bean and Mango Salad
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 Flank Steak Dinner
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
Kale and Orange Salad
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
Whole Wheat Spaghetti with Turkey Meatballs
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
Black Bean and Goat Cheese Quesadillas with Mango Salsa
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
Chocolate Chip Cookies
What do you do when the weather renders you homebound with an antsy 8 year old? Start a new business — at least that’s what Kale and I did; Kale’s Kookie Kitchen is officially in business as of today; cookies retail at $0.44 each. Some of the best cookie recipes come from the backs of … Full recipe post
Thai Roast Chicken
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
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
Tofu Hot Pot
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
Broccoli-Cheddar Soup
My husband balks when he observes me cooking with butter, cream and half-and-half. Yet when I told him I was making a broccoli soup, he requested that it be thick and creamy. What is it we find so comforting about hot, creamy soups at this time of the year? I could have thickened the brew … Full recipe post
Macadamia-Crusted Mahi Mahi
No way am I getting in my car today; I know we weren’t hit as hard as predicted but there’s still a lot of snow to shovel, and I’d rather cook. it’s a pantry staple kind of a day-all ingredients used will be from the freezer and pantry. I’ve frozen mahi-mahi fillets, and staples such … Full recipe post
Good and Quick Chicken Chili
Not a white chili, not a red chili — it’s more of an orange chili, and it’s the fastest chili I’ve ever made. I had an hour, in between the gym and a kid’s hockey game, and needed to feed the gang before we left. I purchased an unfamiliar Better Than Bouillon Chili base. Sure, stock bases … Full recipe post
Eight-Treasure Fried Rice
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
Turkey Loaf with Bulgur
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
