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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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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: Pasta & risotto
Scallops, Orzo and Peas in a Saffron-Tomato Sauce
Several weeks back, a local seafood department was running plump, dry-pack sea scallops on sale. I picked up several pounds for the freezer. Today I appreciate my thinking ahead; it seems my cupboards are bare aside from pantry staples and frozen goods. I do have one fresh item, a remaining tomato I plucked before the first frost … Full recipe post
Crispy Baked Pasta with Shiitakes, Cabbage
I collect Al Dente Pasta as one might collect baseball cards — only I get to eat my collection. I enjoy having different varieties and flavors to choose from on those evenings where I want to whip up a meal in less than 15 minutes — or more, as in the following recipe. Of course I love … Full recipe post
Fettuccine with Tomato-Cheddar Sauce and Artichoke Hearts
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
Spring Green Risotto
I began making risotto back in the early ’80s, and there was — and still is — a great deal of mystique surrounding the dish. First, I was warned to never stop stirring. I must stir the risotto constantly or a disastrous mass of glutinous rice stuck to a burned pot would be inevitable. That’s … Full recipe post
Spaghetti with Fried Calamari
Fried calamari on a menu snares me every time – though other, more original, appetizers may begged to be tried, my eyes keep returning to the… fried calamari. Especially if it has some particularly exotic dipping sauce! So when I saw this recipe for fried calamari over spaghetti in Bon Appetit from Italy’s Amalfi Coast, … 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
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
Pasta with Spicy Eggplant Sauce
This Mediterranean sauce really fits the bill tonight. Its rich, chunky texture and flavor begs a second helping, which is of little concern: it’s a healthy sauce. It would also be wonderful served over couscous or farro; I’ve always enjoyed eggplant sauces quite spicy, but I’ll leave that to your discretion. I often regard fresh basil … Full recipe post
Papparadelle with Ratatouille
The name of this recipe is a mouthful. It takes more time to say it than it does to put it together-as long as you have leftover ratatouille in your fridge. Last week I made a large amount of roasted ratatouille so I could have leftovers for recipes such as this. I’ve always been a fan of … Full recipe post
Kitchen Sink Skillet Pasta Supper
For anyone who likes good food, hates waste and has little time to cook, something similar to this dish is more than likely in your repertoire. It basically doesn’t require a recipe; boil pasta in a pot, cook leftover proteins and vegetables in a skillet, toss together and serve. The recipe below was pretty darn … Full recipe post
Roasted Chicken and Spinach Lasagna
Looking for ideas for the upcoming holidays? Consider clicking the holiday cookbook : “Thankful for Food” Holiday Collection 50+ Festive dinnerFeed Recipe Suggestions I’ve friends coming to dinner, and one poor soul can’t tolerate onions, even cooked. And nope. You can’t sneak ’em into the recipe or use leeks instead. I’ve tried and really felt bad when … Full recipe post
Squid Ink Pasta with Calamari
Trick or treat! Ick. Yuck. Gross. Is that what you’re thinking? Well, hmph! Give me your portion then. I love calamari (a.k.a. squid), and served in a simple garlic wine sauce over a bed of locally produced Al Dente pasta … well, I choose this for my Halloween treat. According to Wikipedia, in English-speaking countries, squid is often … Full recipe post
Pasta with Shellfish Marinara
Yes, the tomato sauce is not red and thick. But the flavor is so much better, at least for me, than sweet, ketchupy tomato sauces. The salty, rich flavor of the sea is captured as the shellfish steams in the sauce, releasing its juices. I began by sautéing local fresh plum tomatoes in garlic – … Full recipe post
Shrimp and Spaghetti in a Goat-Cheese Tarragon Sauce
One of the best tips I often use for pasta and sauce recipes is to reserve a 1/4-1/2 cup of pasta water, ladled right from the pot just before draining the pasta. I then add it to the pasta sauce. The water contains starch and flavor and helps the pasta adhere to the sauce when … Full recipe post
