Mystery Lovers' Kitchen

Wednesday, August 26, 2026

Fagiolini al Burro #recipe by @LesllieKarst

The first time I tasted fagiolini al burro, aka green beans drowning in butter (as they seemed to me at the time) was many years ago in Italy, and from that first bite I was smitten.

If you happen to have planted green beans this summer, chances are you are overrun with them right about now, and this is a simple and delicious way to prepare the lovely vegetables. The Italians don’t always include garlic, but I say you can never have too much garlic, right?

Fagiolini al Burro

(serves 4)

Ingredients

1 lb. green beans (or more, if you want large servings)

1 tablespoon olive oil

2-4 cloves garlic (depending on how garlicky you like your beans)

1 tablespoon butter

salt and pepper to taste

Directions

De-string the beans and remove the stems, if necessary. If they’re small haricots verts, no need to cut them, but if they’re large green beans, you may want to cut them into bite-size pieces. Your choice.

Peel and mince the garlic.

Heat the oil in a large skillet over medium heat till shimmering, then add the beans and stir to coat with the oil.

Cook the beans till they’re almost done, tossing/stirring them to prevent them from burning, then add the garlic and toss again.

Once the garlic has browned, which should take only a minute or two (don’t let it burn!), add the butter and toss again.

As soon as the butter has melted and coated all the beans, season the dish to taste with salt and pepper.

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 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

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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, August 25, 2026

EASY MICROWAVE MAGIC SHELL CHOCOLATE and My Coffeehouse Banana Split by Cleo Coyle for #NationalBananaSplitDay

From Cleo Coyle: Because today is National Banana Split Day (no kidding), I'm sharing my "Coffeehouse" take on this classic American dessert. This is a fast, fun way to fancy up ye olde soda fountain sundae for the adult dinner table, and my recipe includes tips for making your own magic shell chocolate using your microwave.

Now let's have some foodie fun...

Cleo Coyle writes two

bestselling mystery
series with her husband.
To learn more, click here.

☕ A Note from Cleo

The origin of the banana split dates back more than a century to this very day (Aug. 25th) in 1904 Latrobe, Pennsylvania, where a 23-year-old apprentice pharmacist (who enjoyed inventing ice cream treats at the pharmacy soda fountain) first came up with the banana-based, triple scoop sundae for just 10 cents.

While in my youth I had no problem polishing off a banana split, these days that three-scoop boat is way too large for me to sink in one sitting, especially after a full meal. If you think so, too, then voila!

Below is my grown-up "Coffeehouse" version of the classic banana split. Scroll down for my tips and tricks on putting it all together, including how to make your own magic shell chocolate using a few ingredients and your microwave.

🍌

To download a free PDF of
this recipe that you can print,
save, or share, click here, or on
the image below...

Click for Cleo's free recipe PDF.

Easy Microwave

Magic Shell Chocolate

Although many versions of this basic recipe are posted all over the Inter-web, the original source appears to be award-winning Chef Thomas Keller. Years ago, I adapted his version, using a microwave and chocolate chips.

The secret to this recipe is the extra virgin, cold pressed coconut oil, which liquefies around a modest 76 degrees F. yet firms up fast when taken below that temperature. That's why you'll see a chocolate shell form quickly if you drizzle it over scoops of ice cream.

Likewise, for my "Coffeehouse" Banana Split recipe, once the fruit is chilled and dipped, you can place it in the fridge and watch a shell form very quickly.

Makes 1 cup

Ingredients:

14 ounces (2-1/4 cups + 2 Tablespoons) chocolate chips*

1/4 cup extra virgin, cold pressed coconut oil**

*Chocolate chips can be milk chocolate, semi-sweet, or dark (bittersweet). In my photos, you see milk chocolate chips.

**For the best quality coconut oil look for "extra virgin, cold pressed" on the label.

Directions: In a microwave-safe container, stir together chocolate chips and coconut oil. Microwave for 15 to 20 seconds and then stop and stir the chips. Chocolate burns very easily so be sure to heat the mixture in short intervals. Return the container to the microwave for another 15 to 20 seconds. Stir again until chocolate is melted and smooth.

This mixture is now ready to use in the above recipe or you can drizzle it over very cold ice cream or well-chilled fruit and the "magic" shell will quickly form. The chocolate should stay in its liquid form unless chilled. If the mixture begins to solidify, return it to the microwave for 10 to 15 seconds and stir until melted and smooth once again.

Keep reading for tips and tricks in making my "Coffeehouse" Banana Split.

Tips for Making Cleo's

Coffeehouse Banana Split

(1) Splash your favorite ice cream syrup (chocolate, caramel, or strawberry) into an empty espresso cup. For a fun, grown-up version, add a bit of Kahlúa or try Baileys Irish Cream or a chocolate liqueur.

(2) Next comes a modest little scoop of gelato (or ice cream). In my photos, you see vanilla bean gelato.

(3) Finally comes a whole strawberry and piece of banana, skewered by a Popsicle stick, chilled and covered in magic shell chocolate and dipped in nuts. Below are my directions and troubleshooting tips for putting it all together.

Cleo Coyle's
Coffeehouse Banana Split

Ingredients

13 ripe strawberries (try to select uniform sizes close to 1-inch)

3 medium bananas (ripe but still firm)

1 cup magic shell chocolate (recipe precedes this one)

1/2 cup finely chopped nuts (almonds, walnuts, or peanuts, your choice)

13 wooden Popsicle sticks

Makes 13 (a baker's dozen) little fruit skewers, which can be stored in the freezer for two to three weeks.

DIRECTIONS:

Step 1 - Prep and chill fruit: Remove the green stems from the strawberries and gently hull them. (For a quick lesson on how to hull strawberries, click here.) Cut bananas into 1-inch pieces with flat ends. (Do not use pointy banana tips.) Place all of your prepared fruit pieces into the freezer for at least 30 minutes, but no more than an hour. This will help prevent the fruit pieces from splitting in the next step.

Step 2 - Make your fruit skewers: With a paring knife, cut a shallow slit on the bottom (pointy) end of a chilled strawberry. With a firm grip on the berry, gently push the end of one Popsicle stick into (but not completely through) a piece of banana. The little fruit skewer should now be able to stand upright on your plate (as in my photos).

Troubleshooting tip: If you can't get it to stand up, you probably have too much of the Popsicle stick pushing through the banana. Adjust the fruit along the stick so the flat of the banana is on the plate and not the end of the Popsicle stick.

Step 3 - Re-chill: Once all the fruit skewers are finished, return them to the freezer for another 15 - 20 minutes to chill them up again. For instructions on making magic chocolate, scroll back up to the top of this post or click here to download the recipe in PDF form.

Step 4 - Prep plate: Cover a plate with plastic, wax paper, or aluminum foil. If you don't, the chocolate may stick to the plate.

Step 5 - Dip, sprinkle, and chill: Gently dip the fruit skewers into the warm magic chocolate. As you pull it out, allow the excess chocolate to drip off. Sprinkle with chopped nuts and stand it on the prepared plate.

When you've finished preparing all the skewers, place them in the refrigerator or freezer for 10 minutes to set.

STORE: You can keep the finished skewers in the fridge for many hours before dinner or even the day before. Or you can wrap them gently in plastic or foil and keep in the freezer for two to three weeks.