Mystery Lovers' Kitchen

Wednesday, October 28, 2026

Roasted Leeks with Ginger and Orange Juice #recipe by @LeslieKarst

To my mind, few vegetables are as marvelous as leeks, with their earthiness and slight oniony hit of umami. The perfect ingredient for a chilly autumn dinner.

And when they’re roasted, these attributes come out in spades. Add to that the Asian flavors of toasted sesame oil, soy sauce, and ginger, along with the sweet-and-tart hit of orange juice, and this side dish is one you'll want to make again and again. And it's so simple to prepare!

Many recipes tell you to cut off all of the dark green part of the leeks, but I always use that part, as it adds lots of flavor to the dish. And note that although I used blood orange juice here (because those were the type of oranges I had on hand), feel free to use any kind of orange juice—even a couple teaspoons of the frozen concentrate mixed with a bit of water will work fine.

Roasted Leeks with Ginger and Orange Juice

(serves 2-3)

Ingredients

2 large leeks

2” of ginger, peeled and minced (about 2 tablespoons)

2 tablespoons toasted sesame oil

1 tablespoon soy sauce

½ to 1 teaspoon black pepper, depending on your taste

juice of one orange (about ½ cup)

Directions

Preheat oven to 425 degrees F.

Cut off the roots and the very ends of the dark green part of the leeks, slice down the middle lengthwise, and rinse out any dirt and grit inside. Chop into 1” pieces. Place the leeks in a large roasting pan and drizzle with the sesame oil.

Add the ginger, pepper, and soy sauce.

Drizzle on 2/3 of the orange juice, and stir everything so that it’s all mixed evenly with the leeks.

Spread the leaks out in the pan and roast until the leaks are cooked through and starting to brown—about 15 minutes.

Remove from the oven and stir in the remaining orange juice.

Continue roasting until the leeks are starting to get crispy on the edges—another 5 minutes or so. (See photo at top.)

Yum!

🌱 🍋 🌿

Out Now in Paperback!

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, October 27, 2026

2 HAUNTED BOOKSHOP GIVEAWAYS 🎃 and Perfect Pumpkin Bread from Cleo Coyle

Halloween and pumpkins 🎃 make a perfect pairing, but before we share our Pumpkin Bread recipe, we have two (2) Halloween Giveaways to tell you about, both of them in celebration of The Ghost and the Dead Librarian, the launch book in our new Haunted Bookshop spinoff series with Kensington.

Click to learn more.

If you've never met Jack Shepard, the hardboiled hero of our heartwarming cozy series, or Penelope McClure, the bookseller he loves to haunt, this is a great book to begin your acquaintance. The mystery is twisty fun with plenty of small-town charm, quirky characters, snappy banter, and spooky atmosphere. It's perfect reading for a chilly fall evening. As for our two giveaways, the links to them are below...

Haunted Bookshop

Halloween Giveaway #1

CLICK HERE
(or on the image above)
and jump to the...

Review, Guest Post and Giveaway at Kings River Life online magazine, where you can comment to enter for a chance to win a signed, first edition hardcover copy of THE GHOST AND THE DEAD LIBRARIAN and a large, canvas "Jack is Back!" tote bag.

NOTE: The comments are moderated at this site, so after you enter the comment, you will not see it post right away. That doesn't mean it won't post or didn't register.

Haunted Bookshop

Halloween Giveaway #2

CLICK HERE
(or on the image above)
and jump to our...

Haunted Bookshop Book Tour Giveaway. Scroll down when you get there and you'll see the entry form, where you can enter for a chance to win one of two signed, first edition hardcover copies of THE GHOST AND THE DEAD LIBRARIAN with a Special Bonus Prize of a "Jack is Back!" tote bag for each of the two winners!

Enter Both Drawings
by October 31st

Good Luck &
Happy Halloween!

"Jack and Pen are a terrific duo who prove

that love can transcend anything."

—The Mystery Reader

Now for today's recipe!

Perfect Pumpkin Bread

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

A Recipe Note from Cleo

Cinnamon and nutmeg are traditional in a quick bread like this, but our recipe also layers in earthy-sweet maple syrup and brown sugar. Both combine with the vanilla to create a delightful note of caramel.

To quote Clare Cosi, the amateur sleuth from our Coffeehouse Mystery series, "The trick to baking up an excellent quick bread is not unlike the secret to a good relationship: keep the structure strong enough to prevent it all from falling apart—without sacrificing tenderness."

My husband Marc and I work on that delicate balance every day, just as our fictional characters do—from Clare and her fiancé, NYPD Detective Mike Quinn, to bookseller Penelope McClure and the ghost of Jack Shepard, the hardboiled hero of our Haunted Bookshop series.

As for this pumpkin bread, we originally published the recipe in our Coffeehouse series, and we're glad to share it with you today. It bakes up wonderfully with great structure as well as layers of delicious flavor. It's perfect for gifting, too.

Have a delicious Halloween, everyone!

~ Cleo

To download a free PDF of

this recipe that you can print,

save, or share, click here

Click for free Recipe PDF.

🎃 Cleo Coyle's
Perfect Pumpkin Bread

Makes one 9-by-5-inch loaf

Ingredients:

2 extra-large eggs

1/2 cup vegetable oil

1/3 cup pure maple syrup

1 cup light or dark brown sugar, firmly packed and free of lumps

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1-1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon finely ground sea salt (or table salt)

1-1/2 cups pumpkin puree* (most of a 15-ounce can)

2 cups all-purpose flour

(optional) 1/2 cup finely chopped pecans or walnuts

*Pumpkin puree can be homemade or canned. If using canned, be sure to use 100% pureed pumpkin and not “pumpkin pie filling.”

Directions:

Step 1—Make Batter: First preheat your oven to 350° F. Coat bottom and sides of a 9-by-5-inch loaf pan with non-stick cooking spray or grease the pan with oil or butter. With a fork or whisk, beat eggs in a mixing bowl. Whisk in oil, maple syrup, and brown sugar. Whisk in vanilla, cinnamon, nutmeg, baking powder, baking soda, and salt. Finally, whisk in the pumpkin puree and blend well. Switching to a rubber spatula (or spoon), stir in flour until a lumpy batter forms. Be sure all the raw flour is well incorporated into the batter, but do not overmix. If adding nuts, fold in now. Pour batter into prepared loaf pan. Even off the top and bang the pan a few times on the counter (to remove air bubbles). Allow the pan to sit undisturbed for 10 minutes before baking.

Step 2—Bake: After about 50 minutes baking in your well-preheated 350° F oven, test for doneness by inserting a toothpick deep into the center of the bread. If it comes out with wet batter clinging to it, place aluminum foil over the top of the pan to prevent overbrowning and continue baking 5 minutes at a time, testing until toothpick comes out clean or with only a few moist crumbs clinging to it.

Step 3—Cool and slice: Bread should cool for at least 10 minutes before removing from the pan. If your pan is nonstick, it should come out easily. Otherwise, run a knife around the pan edges. Before slicing, cool bread for another 15 minutes or you may risk crumbling the slices. Slice gently using a serrated knife. Delicious plain or with a spread of butter or whipped cream cheese.