The trend these days is for mystery novels—particularly if they involve food—to have recipes printed at the end. I’ve therefore been pondering over the past few weeks what dishes from my manuscript, A Matter of Taste, would be good to include as recipes in the published book.
One of the obvious choices is Nonna’s Sunday Gravy, which the Italian grandmother of my protagonist, Sally, cooks up every week for a family dinner. This hearty, tomato-based stew is called “gravy” by many Italian-American families, as it’s traditionally eaten as two separate courses. The sauce (i.e., “gravy”) is served over pasta as the primo, or first course:
my gravy, over penne and rigatoni