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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 Lover
Pork Chops with Apples and Maple Beer Sauce
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
Ultimate grilled buffalo steak with crushed peppercorn crust
Every year on my birthday I receive a birthday steak from a family member. It’s a family tradition that began with my grandmother some 50 years back, and though she’s since departed, giving a steak as a birthday present remains our custom to this day. My birthday coincided with a friend, Wendy Williams, advising me … Full recipe post
Spinach-Parmesan Bruschetta with Pesto Coated Shrimp
Guerda Harris and her Back Alley Gourmet team win the prize for one of the most irresistibly delicious appetizers I’ve had in recent memory. At a cocktail party potluck, this appetizer took center stage. Guests were snatching the glistening shrimplet jewels from the tray faster than you can say bruschetta; so I slapped their fingers … Full recipe post
Grilled Blueberry Bison Burgers
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
Steak Diane
Honoring Mother’s Day this Sunday, I made a dish worthy of the goddesses, specifically Diana, the ancient Roman goddess of the hunt, who inspired the name of the luxurious Sauce Diane. The history of Sauce Diane wasn’t consecrated during the James Beard-Julia Child, swanky New York City steak house era, as often supposed. One might … Full recipe post
Spanish-Styled Monkfish with Olives and Oranges
love the firm, meaty texture and unique flavor of monkfish. It’s great in fish stews, as it holds its lobstery shape and texture, and it’s wonderful roasted or grilled. I love it even more after reading Chef Jamie Oliver’s tip for cooking monkfish: “Monkfish is a lovely meaty fish to cook. However, it does contain … Full recipe post
Grilled Tuna with Avocado-Wasabi Puree
Like a top-drawer beef steak, I also like my tuna steaks black on the outside and red in the middle. To accomplish this, my tuna must be at least 3/4-inch thick (preferable 1-inch), with my heat searingly hot and a quick cooking time — about 2 minutes per side. The following recipe is adapted from … 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
Chocolate-Rum Mousse with Whipped Cream and Raspberries
My favorite desserts are light, creamy and silky smooth concoctions — desserts such as creme brulée, mousse, panna cotta and puddings taste of ethereal, transcendental bliss to me. My favorite desserts are also easy to make, can be made in advance and are lovely to behold. This chocolate “mousse”, therefore, fits my criteria for a … Full recipe post
Filet Mignon with Red Wine-Mushroom Sauce
Cupid’s Favored Love Potion: Combine equal parts pink champagne, cut-out paper hearts, red roses and anything chocolate, with old-school, piano-bar, steak-house glamor; shake well and serve. Nothing tugs at my heartstrings like an old-fashioned, elegant meal sprung from Cupid’s bow; a smooth, buttery steak, a steak as luxurious and as tender is the night. On Valentine’s … Full recipe post
Lamb with Goat Cheese and Asparagus in Puff Pastry
It’s tough if your birthday falls during the holiday season: your family and friends can kill two birds with one stone. All of your life, “Happy Holidays and Birthday” are the typical wishes festooned to your cards and presents. More times than not, you’ve been shorted a celebration in your honor. Your sister was planning … Full recipe post
Mussels with Chorizo and Fennel
I confess, my favorite part of a dish of steamed mussels is the flavor-infused briny brew. Therefore, having the appropriate “sop” for this sauce, to me, is crucial to their enjoyment. A freshly baked baguette is a given. But I often serve steamed mussels, and their sauce on a bed of freshly cooked linguini. A dish … Full recipe post
Skate with Lemon-Caper Sauce
I’ve eaten skate in restaurants but have never purchased this fish to use in a recipe. While shopping for holiday foods last week, I noticed skate and purchased a couple of “wings.” I froze them, thawed them last night in my fridge, and today finds me online, recipe surfing for skate. Best reviewed recipes for … Full recipe post
Holiday Chicken Roulade
If you were one of those kids who loved playing with their dinner–organizing peas and carrots into tidy little rows, for instance– you will enjoy making Chicken Roulade. If you are an adult who appreciates a deliciously elegant presentation with minimal budgetary stress, you will also enjoy making this dish. It’s easier than you’d think, … Full recipe post
Tempura Oysters with Asian Dipping Sauce
If I’m incarcerated, for whatever reason, and am granted one last dinner, every course would include oysters — appetizers to desserts. Perhaps not dessert, but certainly Grilled (or baked) Oysters with Romano and Creole Sauce and Oyster Stew. This is a recipe my brother shared with me; I made it for the first time, and … Full recipe post
