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Hi there! I'm Peggy Lampman...
...a contemporary American author, photographer, and food blogger. Welcome to dinnerFeed. More about me & my site...
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The Ruby of the Sea
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Secrets, lies and passions in the past collide with those in the present in this disturbing but satisfying tale. Visit my Author Website for more information.
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The Welcome Home Diner
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Cousins Addie and Samantha decide to risk it all with a culinary career that starts with renovating a vintage diner in a depressed area of Detroit. There’s just one little snag in their vision...
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The Promise Kitchen: A Novel
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Two women at a crossroad trying to find the perfect recipes to reinvent themselves. Visit my Author Website for more. Available on Amazon.com.
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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: Game
Caribou Tenderloin
I hesitate writing a recipe that would require a trip to the Arctic Circle to purchase (or hunt down) the main ingredient, but here you have it. Besides, I wouldn’t be surprised if Bob Sparrow (Sparrow Meats in Kerrytown) could get you a caribou tenderloin if you wanted one. Our friend, Jack, went hunting with friends on … Full recipe post
Braised Rabbit with Bacon, Prunes and Pearl Onions
Serving rabbit to some guests might make them squeamish, the unindoctrinated informing you they recently began a vegetarian diet. (By recently, they mean after they gobbled down the beef tenderloin canape appetizers you served a few minutes prior.) I remember the first time I was served rabbit. I was a foreign exchange student my sophomore year in … Full recipe post
Rabbit & Pork Belly Terrine with Roasted Pomegranate Cippolines & Grapes
It may be early week but I’m thinking of two parties coming up at week’s end; I’ve promised to bring appetizers to both. These are serious food loving folks; the kind of people who chew their food slowly, with intensity, deliberating if the subtle notes of juniper complement the tannins in the wine. I’m sweating … Full recipe post
Apricot-Mustard Braised Grouse
One of the highlights of Autumn, for me, is a dinner of fresh game birds accompanied by wild rice and roasted sweet potatoes. My grandfather was a hunter and, growing up, I regularly feasted on game birds. We were admonished to chew the meat slowly, thus avoiding pellets. That fear of chipping a tooth was … Full recipe post
Grilled Duck with Cherry Sauce
I’d guess most states in America have several sources of mouth-watering, municipal pride – a local food lover’s destination, perhaps, or culinary product the citizenry reference with great passion. In one state, for instance, the locals may point you in the direction of a barbecue joint, and tell you their pulled pork sandwich was voted … Full recipe post
Bahamas: Curried Goat and Sweet Potatoes
It’s Spring Break–Travel the World with this savory Curried Goat! Ever tried goat? If you enjoy lamb, you will more than likely love goat. I don’t know why it’s not more popular in this country, it certainly is a staple in other cultures around the world. If Spring Break travels, for example, find you in … Full recipe post
Venison Stroganoff
Prior to this weekend, I’ve never eaten, much less cooked with, venison. I’ve had the opportunity but have turned my cheek, with a curious unfounded distaste. Strange, because I am, after all, an omnivore, reasoning my position on the food chain with moderated gusto. I try to purchase meat consciously, mindful of how the animal … Full recipe post
Braised Rabbit and Winter Vegetables
Was it Peter Cottontail or Bugs Bunny that turned so many American’s off to eating rabbit? We certainly don’t feel that way about chicken. In Italy and France, however, rabbit is happily consumed as often as chicken, without hesitation. The first time I tried rabbit, was as an exchange student living with a family in … Full recipe post
Duck Breasts with Raspberry Sauce
“If music be the food of love, play on!” This famous Shakespearean quote, according to the Phrase Meaning website, refers to Orsini requesting an excess of music to sate his obsession with love, much in the way food satisfies one’s appetite. On Valentine’s Day, my husband and I bathe in excessive amounts of both food and music. … Full recipe post
Bricked Cornish Game Hens with Curry Sauce
This is it. Today. The Big One. The University of Michigan and notredame (oops–typo!) are battling it out today at 3:30. Richard doesn’t need to tell me that this will probably be the game to dictate how the season may go. But he is telling me…again…and again…and again! I understand he’s excited but the season … Full recipe post
