Posts Tagged ‘food critic mysteries’

Posted on March 13, 2016 - by

Lucy’s Bio

Lucy Burdette is the author of the Key West food critic mystery series, including  AN APPETITE FOR MURDER, DEATH IN FOUR COURSES, and TOPPED CHEF  (NAL.) MURDER WITH GANACHE  DEATH WITH ALL THE TRIMMINGS, FATAL RESERVATIONS, and coming in April 2016, KILLER TAKEOUT.

Lucy’s alter-ego, clinical psychologist Roberta Isleib, has published eight mysteries including the golf lover’s mystery series and the advice column mysteries. Her books and stories have been short-listed for Agatha, Anthony, and Macavity awards. She’s a member of Mystery Writers of America and Sisters in Crime, and a past-president of Sisters in Crime.

Lucy posts recipes every other Thursday on Mystery Lovers Kitchen. You can also follow her on Twitter or Facebook or Pinterest or Instagram

or on her group blog, Jungle Red Writers. Jungle Red is a daily blog shared with six

Photo by Carol Tedesco

other best-selling women crime fiction writers. It’s The View. With Bodies!

Posted on August 24, 2014 - by

You Can Lead a Cat to Water by Lucy Burdette


Lucy Burdette (1985) with Jack the cat, model for Evinrude


A post written by Evinrude the cat, from Lucy Burdette‘s Key West food critic mysteries

You’ve probably heard it said that cats aren’t flexible; that we don’t travel well. I, Evinrude, handsome gray tiger, am here to say it all depends on how our people handle things. Take my person, Hayley Snow. First she pops off and moves us from New Jersey to Key West to live with some guy she hardly knows, who can’t stand cats because of our litter boxes. Believe me, there were plenty of other places I was thinking of going by the time we left his inhospitable home–like in his polished oxfords or his basket of clean laundry.

Anyway, I digress. Anyone with four feet and a tail could have told you that relationship wasn’t going to work out. So then she moved us to her friend Connie’s houseboat. After I got over the shock of me, Evinrude, a cat from Jersey, living on the water, I’ve gotten to enjoy the lifestyle. There was a murder of course (AN APPETITE FOR MURDER), and as one fan so kindly pointed out, it would have been nice if Hayley had looked a little harder when I went missing.

But now all is forgiven and we’re living on Miss Gloria’s houseboat (DEATH IN FOUR COURSES) with her pesky little cat Sparky. Don’t tell Hayley, but it’s kind of fun to have someone to pal around with. The only thing I don’t like about the whole Key West situation is how Hayley comes back from the sunset celebration all worked up about Dominque and his flying house cats. If she thinks I’m going to jump through flaming hoops for a little taste of sushi, let’s just say she’s meowing up the wrong tree.

How about you cats? Have your people put you through more than you should be expected to handle?

The Key West food critic mysteries featuring Evinrude the cat are available wherever books are sold. You can also follow Lucy on Twitter @lucyburdette, “like” her on Facebook, follow her on Pinterest

Posted on November 21, 2011 - by

Making Gnocchi

As my husband would gladly tell you, I’m a sucker for gnocchi. I almost always order it if it’s presented on a menu and about half the time, it’s a disappointment. So when I was invited to help cook an Italian extravaganza with Nikki Bonnani and Hallie Ephron, I jumped at the chance.

By the time I reached Hallie’s kitchen, a good bit of the work was already done. We were using Nikki’s grandmother’s recipes, beginning with escarole soup, studded with homemade croutons and tiny little meatballs. Next came the made-from-scratch red sauce crammed with big meatballs and delicious Italian sausage. And then the potato gnocchi–Nikki was kind enough to share the family recipe. And we finished up with flash-fried bow ties drenched in powdered sugar. I’ll save that story for another time!


Potato Gnocchi


  • Boil potatoes with skins. Cool. Peel. Put through ricer.
  • Make a well with ~4 cups of flour
  • Break eggs into the middle of the well one at a time (use ~3-4)
  • Add salt
  • Add potatoes a little at a time (~4-5 potatoes)
  • Beat eggs and little by little incorporate the flour until you have a ball of dough
  • Add more flour as necessary and knead until not sticky
  • Roll into long logs about 1/2 inch in diameter and cut into 1 inch pieces
  • To make gnocchi, push down on each little piece with 2 fingers and roll the dough into hollow logs. Drop them into boiling, salted water without crowding. They should finished shortly after they rise to the surface.

All I can say about this is call Nikki if you get stuck! it was a lot of work but oh my, were they delicious! Here they are floating in that heavenly red sauce….I’m pretty sure you’ll find a scene like this in book three of the Key West food critic mystery series…