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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 Party
Northern India Cooking Class; Lesson 1: Green Tomato Curry
Note: This is the first of seven recipe installments, which compose a classic Northern Indian Feast. The following recipe for Green Tomato Curry, a recipe inspired from Southern Indian cuisine, is the exception. 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 … Full recipe post
Harvest Chili
October sun slants low, gradations of gold lie warped, creeping across the kitchen. I venture outside and revel in late afternoon’s warmth spreading across my back. Sleeveless, inhaling the musk of decaying leaves racked into piles, I cling to the heat of an Indian Summer day. But the squash know better. In markets and gardens … Full recipe post
September’s Last Stand Vegetable Basket
In late September, produce stands heave under the weight of the season’s largess. While one hand clutches a bunch of beets, the other grasps a bag of green beans, carrots and eggplant — and the lure of the September siren entices you to keep spending. With remorse, you cut yourself off, nodding at the beauties … Full recipe post
Smoked Salmon Spread
Many folks enjoy purchasing a souvenir from a vacation. Perhaps some coral earrings from a beach trip, or an “I Wrestled An Alligator In The Bayou” T-shirt to evoke a happy memory. Me? I like to bring home food. Traveling in Tuscany, for example, I returned to Michigan with dried porcini mushrooms, which were sniffed … Full recipe post
Grilled Mexican Street Corn
My oh my, – pass the napkins, please! I’ve eaten a lot of corn in my day, but never have I ever before savored such a decked-out, delicious ear. My friend and fellow food lover, Pat Shure — a retired University of Michigan math department lecturer — sent me the recipe. How could I pass this up, especially with … Full recipe post
Grilled Flank Steak Fajita Bar
What do you get when you combine a dozen or so hungry revelers, a bare bones, unfamiliar kitchen and a limited time to cook? A fajita party, which was the perfect solution for entertaining friends and family while vacationing in Northern Michigan. Fajitas, ubiquitous in Tex-Mex restaurant chains across America, are accommodating crowd pleasers. They … Full recipe post
Savory Lamb Skewers inspired by Binghamton Speidies
My husband, Richard, and I occasionally visit his relatives in the Binghamton, N.Y., area. I’m fascinated by the way one particular sandwich - the spiedie - has such a strong presence in the city. Restaurants, delis and diners have created thriving businesses off of these marinated, grilled meat sandwiches, bags of bread for spiedies, and spiedie bottled marinades. Everywhere … Full recipe post
Dragon’s Milk Float
My husband and I were recently in Grand Rapids and had dinner at a phenomenally original restaurant, Reserve. As I debated between the hogs cheeks and salmon with chicken liver sauce, our dining companions recommended we accompany our meal, not with the expected bottle of wine, but with a bottle of Dragon’s Milk. The waitress concurred … 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
Poached Chicken and Vegetable Salad with Lemon Vinaigrette
Refreshing, light, packed with protein and greens — this is a much-appreciated center-of-summer, center-of-table, recipe. The real beauty is that much of it can be made up to 24 hours in advance. Do your shopping, poach the chicken and make the vinaigrette up to 24 hours in advance. The vinaigrette serves as a marinade for … Full recipe post
No-Fuss Barbecue Ribs
If you’re a cook wondering if you should have smoked that last batch of ribs over hickory and white oak instead of mesquite, skip this article. Still reading? Then don’t say I didn’t warn you. The following is a no-smoke recipe for barbecued pork ribs that begins with simmering the ribs in dark beer and … Full recipe post
Orzo with Shrimp, Cucumbers and Feta
Several days ago I was invited to a potluck picnic and asked to bring a salad. One would expect a food writer to have a continuous deck of recipes shuffling through her brain, that perfect recipe ready to pluck at a moment’s notice. Not necessarily so. I felt uninspired; like a woman with a closet … Full recipe post
Curried Israeli CousCous Eggplant and Chickpeas
This yummy vegetarian recipe makes a large batch but I’m delighted to have leftovers; it seems to improve with age, although I’d try to finish it within three days. I originally made the couscous as one would make a risotto. The result was a beautiful, subtle, nutty flavor that, unfortunately, was lost with the strong … Full recipe post
Grilled Salmon with Chipotle-Honey Glaze with Pineapple Salsa
In three short days — Father’s Day — dads across America will be lassoed with ties and wallpapered with Hallmark, as retailers restock shelves vacated by tool sets and grilling kits. All fine gifts, to be sure, but I’ll bet you a “World’s Best Dad” coffee mug that what Dad wants most is to spend … Full recipe post
Swordfish Souvlaki
Souvlaki is basically the Greek meaning for skewered grilled meat or fish (vegetables optional) — what some call shish-ke-bob. Lamb and swordfish are two items often found in classic Greek souvlaki. I’ve found Campari tomatoes (select those about 1 1/2 to 2 times as big as a cherry tomatoes) are perfect for grilled kebobs of … Full recipe post
