Rediscovering Virginia Rich, the Heart and Soul of Culinary Mysteries

 

Culinary mysteries are the ultimate comfort read for me—cozy settings, amateur sleuths, no gore, and food stealing the spotlight. Many fans, like me, adore this delicious subgenre of cozy mysteries, but have you ever wondered where it all began? We owe it all to the late Virginia Rich, the brilliant mind who pioneered this delightful blend of mystery and cuisine. Her novels, starring charming widow and chef Genia Potter, weave recipes—like blueberry buckle and lobster pie—right into the story, inviting readers into her kitchen. For me, opening one of Rich’s books feels like coming home, especially when I need a cozy escape. Adding to the charm, her novels feature recipes for every dish mentioned on the interior covers, making each read a culinary adventure.

Before Rich, mysteries like Agatha Christie’s A Pocket Full of Rye used food as a plot point (hello, poison), and Rex Stout’s Nero Wolfe loved his gourmet meals, but Rich made food the heart of the story. It’s like she’s inviting you into her kitchen, and for me, that’s pure magic. As a fan, cracking open her books feels like coming home, especially when I’m craving a cozy escape.

When I started reading Virginia Rich, I was expecting my first son. Now, alas, I find that I can more easily relate to her widowed main character, Genia Potter. Rich’s three novels, all starring Genia, are like a three-course meal of mystery and flavor.

Those three wonderful, groundbreaking mysteries are as follows:

The Cooking School Murders (1982)

Genia joins an Iowa cooking class led by a celebrity chef, but when students start dying, she stirs up clues alongside casseroles. The Midwestern recipes, like hearty hot dishes, ground this cozy mystery in small-town warmth.

Flipping through my first edition, I can almost smell the casseroles baking. The cooking class setting makes every dish a clue, and I’m itching to try those recipes myself.

 

The Baked Bean Supper Murders (1983)

In a Maine coastal village, Genia attends a baked bean supper that turns deadly. She digs into town rivalries while serving up blueberry buckle and lobster pie, with recipes included. It’s pure New England charm.

 This one’s my favorite—maybe because I dream of Maine summers. The communal supper feels like a hug, and I’ve bookmarked that blueberry buckle recipe for my next read.

 

The Nantucket Diet Murders (1985)

Genia visits Nantucket, where her friends’ obsession with dieting takes a deadly turn. She uncovers the killer while cooking light dishes like seafood chowder, with recipes that scream coastal vibes.

Holding this book, I’m transported to Nantucket’s beaches. The “diet” angle is hilarious, and those recipes make me want to cook and sleuth at the same time.

 

Rich, born around 1914, was a food columnist for the Chicago Tribune (as Mary Meade) and Sunset magazine’s food editor before she turned to fiction. Her love for regional dishes and home cooking spilled into her mysteries, starring Eugenia “Genia” Potter, a widowed gourmet cook who solves crimes with a spatula in one hand and a clue in the other. Rich’s three novels, published from 1982 to 1985, changed the game for cozy mysteries, and holding those books now feels like holding a piece of history.

Rich’s books aren’t just stories—they’re experiences. Her recipes, from Iowa casseroles to Maine lobster pie, tie the mysteries to their settings and make Genia feel like a real friend. Her death in 1985, just after The Nantucket Diet Murders, broke my heart—three books weren’t enough! Nancy Pickard picked up the series with books like The 27-Ingredient Chili Con Carne Murders, but Rich’s originals are the gold standard. She started a genre that lives on through authors like Diane Mott Davidson and Joanne Fluke, and I’m grateful every time I crack open her pages.

These books are my go-to when I need a cozy night in. They’re perfect for curling up with a cup of tea, and the recipes make them even better—imagine baking blueberry buckle while solving a murder. For collectors like me, first editions are out there on AbeBooks or ThriftBooks, and trust me, they’re worth the hunt. Whether you’re a mystery buff, a foodie, or just love a good story, Rich’s novels are a treat you’ll savor.

Virginia Rich didn’t just write mysteries; she cooked up a genre that’s still feeding my soul. Her Eugenia Potter books are like comfort food—warm, familiar, and full of love. So, grab The Cooking School Murders, whip up a casserole, and join me in celebrating the woman who made food and mystery a perfect pair. Here’s to Virginia Rich, the founding mother of culinary mysteries, and to the joy of rediscovering her books. 

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A Flavorful Journey with Beef Daube: A Provençal Delight from Murder on the Menu

 

You may recall my culinary curiosity sparked by the Provençal classic, Beef Daube, after watching the captivating French series “Marianne, One of a Kind.” Last week, I revisited this hearty dish with a new recipe from my book, Murder on the Menu, courtesy of Howard Engel, the brilliant author behind the Benny Cooperman mystery series. The result? A rich, soul-warming stew that’s as comforting as it is delicious. Here’s the recipe, perfect for cozy evenings or impressing guests with rustic French charm.

Boeuf en Daube Recipe

2 T. good olive oil
¼ lb. salt pork or streaky smoked pork, cubed
1 piece of orange peel
1 large onion, studded with 7 cloves
10 peppercorns
3-5 cloves garlic, peeled
1½ lbs. best-quality stewing beef, cut into 1” cubes
1 bay leaf
2-3 carrots, cut into rounds
1 t. dried thyme
1 t. dried rosemary
Good red wine (enough to cover ingredients)

In an earthenware crock* with a tight-fitting lid, combine olive oil, salt pork, orange peel, clove-studded onion, peppercorns, garlic, beef, bay leaf, carrots, thyme, and rosemary.

 Pour in red wine to cover all ingredients.

Seal the lid with a flour-and-water paste to minimize moisture loss.

Bake at 325°F for at least 1½ hours. Alternatively, simmer on low in a coated metal pot for the same duration. The longer it cooks, the richer the flavors!

Serve over a bed of mashed potatoes or shell pasta for a complete meal.

 *I used a Dutch Oven.

This Beef Daube is a testament to the magic of slow cooking—tender beef, aromatic herbs, and a robust wine-infused broth that warms the heart. Pair it with a glass of red wine and crusty bread for an unforgettable dining experience. Have you tried Beef Daube before? Share your thoughts in the comments!

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Streusel-Topped Fresh Peach Muffins

 

Peach season is here, and there’s no better way to celebrate than with these Peach Streusel Muffins! Freshly baked, they fill the kitchen with an irresistible aroma and look stunning with their crumbly, nutty topping. These muffins are best enjoyed warm—pop them in the microwave for 30 seconds if they’ve cooled—and spread with a touch of butter to melt into the juicy peach chunks. 

The recipe calls for one cup of chopped peaches, which can be tricky to measure. I diced mine into half-inch pieces, using one large peach, which worked perfectly for that burst of summer flavor.Peach Streusel Muffins

 1 extra large egg

1 c. whole milk

¼ c. butter, melted

2/3 c. granulated sugar

¼ t. cinnamon

1 t. freshly squeezed lemon juice

¼ t. vanilla

2 c. flour

1 T. baking powder

1 c. unpeeled, diced peaches

Streusel Topping:

1/3 c. butter

¾ c. flour

1/3 c. firmly packed brown sugar

1 t. cinnamon

½ c. chopped walnuts

Prepare the streusel:

In a food processor, pulse butter, flour, sugar, and cinnamon until crumbly. Add walnuts and pulse once or twice to blend. Set aside.

 Preheat oven to 425ºF and position rack in the center.

 Grease a 6-count jumbo muffin tin or a 12-count regular muffin tin.

 In a large bowl, whisk egg and milk until combined. Add butter, sugar, cinnamon, lemon juice, and vanilla, whisking to blend.

 In a small bowl, whisk flour and baking powder. Add to wet ingredients, stirring just until combined—don’t overmix. Fold in peaches.

 Fill muffin tin wells 2/3 full (an ice cream scoop works great). Top each with streusel.

 Bake 20-25 minutes for regular muffins or 25-30 minutes for jumbo. Check near the end to ensure streusel doesn’t burn; cover with foil if needed.

 Enjoy within 48 hours or freeze.

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Sweet, Hot Plum Chutney – A Versatile Summer Delight

 

It’s plum season, and my kitchen is buzzing with the vibrant colors and juicy sweetness of fresh plums! Among the many ways to celebrate this seasonal bounty, one recipe stands out as a true gem: Sweet, Hot Plum Chutney, inspired by the culinary genius Nigel Slater. This tangy, spicy, and subtly sweet relish is a game-changer, elevating everything from Indian curries to charcuterie boards. My favorite way to enjoy it? Mix it with fresh chopped scallions and cream cheese for a refreshing, unique dip or spread that’s perfect for summer gatherings. Don't get me started on how amazingly good it is on a grilled cheese.

Don’t let the word “chutney” intimidate you—it’s incredibly easy to make, and you don’t need to be a canning expert to enjoy it. If sterilizing jars feels like too much hassle, simply freeze the chutney in ice cube trays for convenient, portion-sized bursts of flavor.

It employs the use of pantry staples like vinegar, sugar, and spices, plus fresh plums and shallots,or onions, if you must. You can adjust the dried chile flakes to suit your spice tolerance, and it stores well in jars or the freezer, so you can savor plum season all year. Whether you’re a seasoned home cook or a curious beginner, this recipe is your ticket to transforming plums into something extraordinary.

Sweet, Hot Plum Chutney
 (Makes about 3-4 small jars)

1½ lbs. Melissa’s plums, halved and pitted
3 Melissa’s shallots, peeled and coarsely chopped
1 c. golden raisins
1 c. sugar
¼ t. dried chile flakes (adjust for more or less heat)
Juice from one Melissa’s Tango tangerine
1 t. kosher salt
2 t. yellow mustard seeds
2/3 c. cider vinegar
2/3 c. malt vinegar
1 cinnamon stick

In a large stainless steel or enameled pan, combine the plums, onions, raisins, sugar, chile flakes, tangerine juice, salt, mustard seeds, vinegars, and cinnamon stick.

Bring the mixture to a boil over medium heat, stirring occasionally.

Reduce the heat to low and simmer for about 1 hour, stirring occasionally to prevent sticking, until the chutney thickens to a jam-like consistency.

Remove the cinnamon stick. Spoon the hot chutney into sterilized jars and seal, or let cool and freeze in ice cube trays for easy portioning.

If you’re new to canning, sterilize jars by boiling them for 10 minutes or running them through a dishwasher’s sanitize cycle. Not canning? Store in the fridge for up to 2 weeks or freeze for up to 6 months.

Serve alongside chicken tikka masala or vegetable curry for a burst of sweet-spicy flavor.

Charcuterie Board: Pair with aged cheddar, prosciutto, and crusty bread for an elegant appetizer.

Cream Cheese Dip: Mix 2 tablespoons of chutney with 8 ounces of cream cheese and 2 chopped scallions for a tangy spread perfect for crackers or bagels.

Sandwich Spread: Add a dollop to grilled cheese or turkey sandwiches for a gourmet twist.

Why Plums, you ask?
Plums are at their peak from late spring to early fall, and their juicy, tart-sweet flesh is ideal for chutneys. Melissa’s plums, in particular, bring a reliable burst of flavor, and the pixie tangerine juice adds a bright, citrusy note that balances the richness of the spices. This recipe is a celebration of summer’s bounty, capturing the essence of the season in every bite.

So, grab those plums, crank up your favorite summer playlist, and let’s get cooking! This Sweet, Hot Plum Chutney is your new go-to for adding a touch of sophistication and spice to any meal. Have you tried making chutney before, or do you have a favorite plum recipe? Share your thoughts in the comments—I’d love to hear from you!

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Murder on the Marlow Belle, a Review

 

Okay, I’ll admit it—I’m a total Robert Thorogood fangirl. From his “Death in Paradise” days to every single Marlow Murder Club book, I’m hooked on his knack for spinning cozy mysteries that feel like a warm hug and a brainteaser all at once. So, when I cracked open Murder on the Marlow Belle, the fourth book in the Marlow Murder Club series, I was practically buzzing with excitement. Spoiler alert: it did not disappoint! This book is like hopping back into a group chat with your favorite quirky pals—Judith, Suzie, and Becks—who are back to solve a juicy murder on a riverboat. It’s got all the Thorogood magic: twists that keep you guessing, a setting that’s practically a character itself, and a story so fun you’ll forget to check your phone.

This time, our crime-busting trio is diving into a murder aboard the Marlow Belle, where the local amateur theater group’s drama (and secrets) takes center stage. Judith, the feisty, gin-loving granny detective, is as sharp and prickly as ever, and I love how Thorogood lets her shine while showing her softer side with Suzie and Becks. Their chemistry is pure gold—think late-night gossip sessions mixed with sleuthing genius. The riverboat vibe, plus the theater group’s petty squabbles and hidden grudges, makes for a perfect puzzle that had me pointing at every character going, “You’re the killer! No, wait, you are!” Thorogood’s so good at throwing curve balls, and the big reveal? Brilliant!

If you’re into cozy mysteries with heart, humor, and a side of clever, this book is for you. Thorogood’s storytelling is like catching up with old friends over a pint, except someone’s been murdered and you’re loving every minute of figuring out whodunit. I could read his books forever, and this one’s another gem in the Marlow series. Grab it, clear your day, and maybe keep some snacks handy—you’re not putting this down till the last page.

 Preorder your copy here. 

Many thanks to NetGalley, Poison Pen Press, and Robert Thorogood for providing me with an advanced digital copy in exchange for an honest review.

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Zesty Cucumber Crunch Salad Inspired by TikTok’s Logan

 

As a cucumber lover growing my own this year, I was thrilled to recreate Logan’s cucumber salad (with a slightly more “civilized” approach). His method is delightfully chaotic—slicing cucumbers straight into a deli container, crumbling hard-boiled eggs with his hands, and shaking it all up with chopsticks in hand. I opted for a mandoline and a mixing bowl, but the result was just as delicious. This Zesty Cucumber Crunch Salad is fresh, tangy, and packed with flavor, perfect for a quick lunch or side dish.

Here’s how I made it, with a few tweaks to suit my style. If you want to see Logan’s original, check out his TikTok video here: https://www.tiktok.com/t/ZTjnHGxvt/in!Zesty Cucumber Crunch Salad

Slightly adapted from Logan the TikTok guy

2 Melissa’s mini cucumbers, sliced 1/8-inch thick
2 ribs celery, chopped
¼ c. red onion, finely chopped
2 hard-boiled eggs, chopped
1 T. sour cream
1 T. freshly squeezed lemon juice
1 T. Kewpie mayo
Pinch of paprika
Pinch of MSG
Kosher salt (for draining cucumbers)

Using a mandoline, slice the cucumbers into 1/8-inch rounds. Place them in a colander, sprinkle with kosher salt, and let sit for 30 minutes to release excess water. Pat dry with paper towels.

In a mixing bowl, toss together the cucumbers, celery, red onion, and hard-boiled eggs.

Add sour cream, lemon juice, Kewpie mayo, paprika, and MSG. Gently mix until everything is coated.

For Logan’s style, transfer to a large deli container, secure the lid, and shake vigorously. For a more refined approach, plate the salad and serve with chopsticks or a fork.

Dig in and savor the crisp, creamy, and zesty flavors!

Tips:
If you don’t have Kewpie mayo, regular mayo works, but Kewpie adds a richer umami kick.

Adjust the MSG and paprika to taste—start small if you’re new to MSG.

Growing your own cucumbers? Freshly picked ones make this salad extra crisp.

This salad is my new go-to for a quick, refreshing meal. The cucumbers provide a satisfying crunch, the eggs add protein, and the creamy-tangy dressing ties it all together. Whether you shake it up Logan-style or plate it elegantly, this recipe is a must-try for cucumber fans. Let me know in the comments how you make it your own!

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Sweet & Spicy Pickled Cherries – Your Summer Must-Try

 

As a pickle enthusiast, I’m obsessed with all things tangy, briny, and bold – and these Sweet and Spicy Pickled Cherries are my new favorite! With cherry season peaking from May to August (and a bonus round in December), now’s the perfect time to turn juicy Bing cherries into a standout treat for your summer cheese boards, antipasto platters, or cocktail garnishes. Say goodbye to cornichons – these cherries steal the show! Quick to make, prep-ahead friendly, and storable in the fridge for up to a month, they’re a game-changer for summer picnics or festive holiday spreads.

Ready in under 15 minutes, these perfect for busy summer days.  They add flair to charcuterie, are delicious when paired with creamy cheeses — pair with brie or Gouda for a sweet-spicy kick, or you can use them garnish a cocktail — they give a G&T or Margarita an extra kick. Pack them in mason jars and tie a ribbon around the jar for a thoughtful, homemade present. You just may want to make a double batch. 

Pickled Cherries Recipe

Adapted from Epicurious

 ¾ c. distilled white vinegar

¾ c. water

2 T. granulated sugar 

2 T. brown sugar

2 t. whole black peppercorns

1 t. coriander seeds

1 cardamom pod

1 cinnamon stick

½ t. crushed red pepper flakes

1 lb. fresh Melissa's Bing cherries, stemmed and pitted

1 large sprig Melissa’s fresh rosemary

 In a medium stainless-steel saucepan, combine vinegar, water, sugars, peppercorns, coriander, cardamom, cinnamon, and red pepper flakes. Bring to a boil, stirring to dissolve sugars.  Lower heat to medium-low and simmer for 5 minutes.

 Strain liquid into a bowl, then return it to the pan. Add cherries and rosemary to the saucepan. Simmer until cherries are tender, about 3-5 minutes.

 Transfer cherries and rosemary to a 1-quart mason jar (or two smaller jars). Pour in enough pickling liquid to cover cherries.

 Cover and refrigerate. Store for up to 1 month. Strain before serving.

 Makes about 1 quart 

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