by Crimespree Magazine | Sep 6, 2014 | Crimespree Cooks, Features
This is one of the recipes from our forthcoming cook book, COOKING WITH CRIMESPREE. When we first ran this in the magazine I cookedit and it was AMAZING ~ Jon PEPOSO Brian Azzarello This is an old Italian recipe – Renaissance old. The masons who fired the tiles...
by Crimespree Magazine | Jul 22, 2014 | Crimespree Cooks, Features
Here at Crimespree Castle in lovely downtown Milwaukee we are currently putting together a cook book. Here is one of the featured recipes from the ever amazing Kate White From Kate White, author of Eyes on You: Olive Cream Pasta I love traveling for all the obvious...
by Crimespree Magazine | Apr 20, 2014 | Crimespree Cooks, Features
I’m old enough to remember when Rick Riordan was known for writing great PI novels. I was a fan from the first book, BIG RED TEQUILA. We ask Rick around issue 2 to do an article for us on food. This is what he sent! Jon Brunch with Rick Riordan Texas Style Most of us...
by Crimespree Magazine | Nov 26, 2013 | Features
The plot of my latest Chloe Ellefson mystery takes place at Vesterheim Norwegian-American Museum in Decorah, Iowa. When considering a murder weapon, I decided to use something fundamentally Norwegian—a lefse pin. Lefse is a round flatbread made with mashed or riced...
by Crimespree Magazine | Nov 9, 2013 | Books
“Recipes?” editor wants me to write about that? What do thriller-writers know about recipes? We can cook up a metaphor – a recipe for success, disaster, or confusion. We can use one as a clue. “As he examined the blood from the chef’s wound, Detective Poirot...