Mystery Lovers' Kitchen

Wednesday, May 27, 2026

Creamy Fettuccine Alfredo #recipe by @LeslieKarst

This recipe—which came to me via the New York Times, who in turn got it from Elaine Kaufman, owner of the NYC restaurant of the same name—is not at all “authentic.” In Rome, where the dish originated, they don’t include cream, garlic, or egg yolk (it’s made simply with pasta, butter, and cheese), but I find that these all make for delicious additions.

If you love rich, creamy pasta, you’ll come back to this recipe again and again. Serve it with a tossed green salad and crunchy French bread for an easy and delicious meal.

Creamy Fettuccine Alfredo

(serves 6-8)

Ingredients

salt for pasta water

2 tablespoons butter

1 clove garlic, finely chopped

1 large egg yolk

1½ cups heavy cream

1 pound fresh or dried fettuccine

1 cup finely grated Parmigiano cheese

salt and black pepper to taste

chopped parsley or chives, as garnish

Directions

Add 1-2 tablespoons salt to a large pot of water and bring to a boil over high heat.

While waiting for the water water to boil, melt the butter in a large, deep skillet over medium-high heat. Add the garlic and sauté until fragrant and starting to brown, 1 to 2 minutes.

Mix the cream with the egg yolk until well-blended.

Reduce the heat under the butter and garlic to medium-low and pour in the cream/egg yolk mixture. Stir until hot but not boiling. Keep warm over low heat.

Meanwhile, cook the pasta according to package instructions, until al dente. Reserve about a cup of the pasta water, then drain the pasta in a colander.

Dump the hot pasta into the cream mixture and toss to coat (still over low heat). Add the cheese and keep tossing until the cream is mostly absorbed.

If sauce is too dry, toss with some of the hot pasta water.

Season with salt and pepper as needed, and garnish with chopped parsley or chives.

Buon appetito!

🌱 🍋 🌿

Just Released!

Orchid Isle Mystery #3

MURDER, LOCAL STYLE

Available for purchase here.

"The beauties and customs of Hawai‘i provide a striking backdrop for a murder with an unexpected motive."

Kirkus Reviews

🍍 🌴 🍹

Out now in paperback!

Orchid Isle Mystery #2

WATERS OF DESTRUCTION

Buy link here.

2026 Lefty and Agatha Award Finalist

for Best Mystery/Contemporary Mystery!

"Immerse yourself in Hawaiian lore and savor the portrayal of the stunning landscapes
while enjoying the entertaining mystery."

Kirkus Reviews

Also available

in paperback!

MOLTEN DEATH

Orchid Isle Mystery #1

Buy link here

2025 Lefty Award Finalist

for Best Mystery!

“Karst’s first Orchid Isle novel is part murder mystery, part vividly evocative, colorful sketch of Hawaii and its history, geography, tradition, culture, food, language, and people. Armchair travelers and mystery aficionados alike will find it entertaining.”

Booklist

This first book in my brand-new Orchid Isle mystery series features retired caterer Valerie Corbin and her wife Kristen who, on a trip to the Big Island of Hawai‘i, swap surfing lessons for sleuthing sessions when a hike to an active lava flow turns deadly.

Praise for MOLTEN DEATH:

“a compelling read that will enlighten, engage, and entertain, leaving readers longing for their next trip to the Orchid Isle.”

--New York Times bestselling author Jenn McKinlay

“a terrific debut to a series that will go on my must read list!”

--USA Today bestselling author Deborah Crombie

A SENSE FOR MURDER

2024 Lefty Award Finalist

for Best Humorous Mystery!

This newest Sally Solari mystery

is available for purchase here !

Praise for A SENSE FOR MURDER:

“[Sally is] sassy, irresistible company... Culinary cozy fans will be in heaven.”

--Publishers Weekly

“An enjoyable read for mystery mavens and foodies alike.”

--Kirkus Reviews

Justice is Served: A Tale of Scallops,

the Law, and Cooking for RBG

is the 2024 Silver Medal Winner for both the

IBPA Benjamin Franklin Award

and the IPPY Award!

Buy link here

Praise for Justice is Served:

"a suspenseful, exhilarating memoir; Karst relays her determination to serve the 'perfect' meal to RBG alongside an uplifting, enlightening portrayal of one of the most admired justices in the history of the Supreme Court."

-Foreword Reviews (starred review)

"[This] book is a romp from cover to cover—and, just like a great meal, left me ready for more."

-Karen Shimizu, executive editor, Food & Wine-

All of the Sally Solari Mysteries (as well as my other books) are available through Amazon, Barnes and Noble, and Bookshop.

Tuesday, May 26, 2026

How to Make GERMAN POTATO SALAD WITH HOT BACON DRESSING from Cleo Coyle

From Cleo Coyle: If you're looking for a tasty alternative to your typical picnic potato salad, give this wonderful German Potato Salad with Hot Bacon Dressing a try. The recipe was inspired by my husband's late grandmother Ethel.

Like Marc and I, the amateur sleuth in our long-running Coffeehouse Mystery series grew up in Western Pennsylvania, where immigrants from Germany, as well as Poland, Eastern Europe, Italy, Ireland, and other countries mixed the foods of their cultures into one delicious melting pot. They farmed the land, worked in the mills and mines, and shared their favorite dishes with friends and neighbors. That's where today's recipe originated.

Cleo Coyle writes two
bestselling mystery
series with her husband.
To learn more, click here.

Marc's grandmother Ethel made this often for her loved ones. It brings back good memories for my husband (and me, as well). May you too...

Cook with love and eat with joy!

~ Cleo

ORDER UP!

To download this recipe in a
Free PDF that you can print,
save, or share, click here.

Click for the Free Recipe PDF

German Potato Salad

with Hot Bacon Dressing

adapted by Cleo Coyle, with thanks
to Marc's Grandmother Ethel

Ingredients:

5—6 medium-size red potatoes (do not peel)

4 strips bacon and bacon drippings

1/3 cup chopped white onion

1/3 cup chopped celery

1/3 cup beef stock (or water)

1/3 cup apple cider vinegar

1/3 teaspoon* granulated, white sugar

1/3 teaspoon* salt

1/3 teaspoon* black pepper

1/3 teaspoon* dry mustard (optional)

1 to 2 tablespoons chopped parsley (optional)

1/3 teaspoon* celery salt (optional)

*Yes, 1/3 teaspoon is an odd measurement. Simply add a little less than 1/2 teaspoon from your measuring spoon set, and you're good to go!

Step 1 – Place four slices of thick bacon into a cold skillet and turn the heat to low. Cook SLOWLY to render the fat without scorching. This should take about 20-25 minutes. When bacon is finished cooking, do not discard the bacon drippings.

Step 2 – While the bacon is rendering, slice up unpeeled potatoes in larger chunks than you usually use for traditional potato salad. Cover with water and boil until tender. When the potatoes are just getting soft, drain well and set aside. (You will be “cooking” the spuds twice, so drain them while they are still slightly firm. You don’t want to end up with mashed potatoes.)

Step 3 – Cut the cooked bacon into slivers with kitchen shears and set aside the bacon pieces. Add the onion and celery to the skillet in which you cooked the bacon, and stir to coat with the bacon grease. Cook 2 minutes over low heat, then add the bacon slivers and stir again. Add the cooked and drained potatoes to the skillet and coat well with the bacon grease. Set pan off the heat while you complete the dressing.

Step 4 - In a separate saucepan, stir together the stock (or water), vinegar, sugar, salt, pepper, and (optional) mustard powder. Heat to boiling, then pour the liquid over the skillet of potatoes, bacon, celery, and onions. Mix well to coat everything with the dressing. If you like, sprinkle chopped parsley to garnish. We also sprinkle on celery salt as a finish (it's delicious).

Serve warm, and eat with joy!