Mary Kubica's startling debut thriller, The Good Girl, has been enjoying plenty of buzz and anticipation ahead of today's release.
Our reviewer has high praise for this "psychological puzzle that will keep readers on their toes" complete with an "especially satisfying" end reveal.
Mia Dennett, a 24-year-old art teacher, comes from a well-groomed family and seems poised to continue climbing Chicago's social ladder—until the day she vanishes without a trace.
Told from alternating points of view and timelines, this mystery is sure to keep you confounded until Kubica finally puts the pieces in order.
Watch the trailer below, but don't say we didn't warn you about the creep-out factor:
What do you think, readers? Interested in reading more? Check out our Q&A with Kubica for The Good Girl.
Although there's a diverse array of recipes inside Jeni's Splendid Ice Cream Desserts, Jeni Britton Bauer's ice creams are the foundation. Try this rich and creamy Salty Vanilla Frozen Custard for a more sophisticated take on an old favorite.
Oh, and remember that recipe for Blueberry Cobbler we shared at the beginning of the month? This ice cream makes the perfect pairing if you prefer your desserts à la mode.
Salty Vanilla Frozen Custard
Makes about 1 quart
Mix about 2 tablespoons of the milk, the egg yolks and cornstarch in a small bowl and set aside.
Whisk the cream cheese, salt and vanilla in a medium bowl until smooth.
Fill a large bowl with ice and water.
Combine the remaining milk, the cream, sugar and corn syrup in a 4-quart saucepan, bring to a boil over medium-high heat and boil for 4 minutes. Remove from the heat and gradually add about 2 cups of the hot milk mixture to the egg yolk mixture, one ladleful at a time, stirring well after each addition. Pour the mixture back into the saucepan and heat over medium heat, stirring constantly with a heatproof spatula, just until the mixture comes to a boil. Remove from the heat and strain through a sieve if necessary.
Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
Remove the frozen canister from the freezer, assemble your ice cream machine and turn it on. Pour the custard base into the canister and spin until thick and creamy.
Pack the custard into a storage container. Press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
Salty Goat’s-Milk Chocolate Frozen Custard
In the Cook step, reduce whole milk to 2 cups and add ¾ cup evaporated goat’s milk to the saucepan with the cream, sugar and corn syrup. After you cook the egg yolks, add 2 ounces bittersweet chocolate (70% or more cacao) and stir until completely melted.
It's not too late to reach for a mystery or high-stakes thriller in honor of Private Eye July!
If you're still looking for the right book, then this unnerving mystery with maximum stranger danger is a perfect choice.
In Amanda Kyle Williams' newest Keye Street mystery, Don't Talk to Strangers, the Atlanta private eye finds herself taking on a case outside of her comfort zone in the deep woods of Whisper, Georgia.
A killer abducts and keeps young girls captive for months, or even years before taking their bodies to the same location, and Street is determined to track the culprit before he can strike again. Trouble is, the locals are putting up a lot of resistance to her cause. Is everyone in town a potential enemy or suspect? Can Street find the culprit on her own without becoming a target herself?
Watch the extra-creepy trailer below:
What do you think, readers?
This week's recipe comes from Marinades by Lucy Vaserfirer—a cookbook entirely dedicated to what our cooking columnist Sybil Pratt describes as "that little something that gives anything and everything you cook on the grill a special zing." Try this Indian-influenced Curry Marinade with lamb chops.
This bright yellow mixture isn’t exactly an authentic Indian recipe, but it’s sure to satisfy fans of curry.
Tool: 1-gallon zip-top bag
Yield: About ½ cup (enough for 2 to 4 servings)
Measure the oil, lime juice, ginger, garlic, jalapeño, cilantro and curry powder into a 1-gallon zip-top bag and shake or squeeze until blended. Season to taste with salt.
SUGGESTED USES: boneless, skinless chicken thighs, pork chops, or lamb chops (marinated 2 hours to overnight) or shrimp (marinated 20 to 45 minutes), grilled.
Grilled Lamb Rib Chops
For 2 servings, add 6 frenched lamb rib chops (about 1 inch thick) to the Curry Marinade in the zip-top bag and turn to coat. Seal the bag, letting out all the air. Marinate for at least 2 hours and up to overnight in the refrigerator.
Set the bag aside at room temperature for about half an hour. Remove the chops from the marinade, pat dry with paper towels, then grill over direct high heat until medium-rare, 10 to 12 minutes (or until the desired doneness), turning once. Moisture will just begin to accumulate on the surface of the chops when they are medium-rare. Tent the chops with foil and let rest for 5 to 10 minutes before serving.
Serve these lamb chops with dal and basmati rice, or any other Indian-style side dishes you like.
British author Stephen Lloyd Jones is making waves with his debut novel, The String Diaries.
Our reviewer, Elizabeth Davis, hails Jones for his winning combination of "a refreshing villain and a thrilling narrative laced with the Gothic: a woman being chased by a tyrannical male of supernatural ability in uninhabited places."
Amidst a literary landscape filled to the brim with zombies, vampires and werewolves, Jones offers an incredibly haunting new menace inspired by Hungarian folklore: The hosszú életek, or "long lived" ones, can take on the appearance and mannerisms of any person at any time.
When Hannah Wilde discovers that the women in her family have been plagued by a particularly twisted hosszú életek named Jakab with an intense romantic obsession, she must rely on her ancestor's string-bound diaries for guidance and survival.
When Jakab takes on the appearances of those she loves most, will Hannah be able to make the right decision? And if it comes down to it, will she be able to run?
Watch the trailer below and prepare your nerves for this engrossing read:
What do you think? Interested in picking up a copy?
Our Top Pick in Cookbooks this month is Fruitful: Four Seasons of Fresh Fruit Recipes by Brian Nicholson and Sarah Huck! With 140 seasonal recipes to choose from—plus growing tips and advice for canning and preserving—you'll be able to incorporate ripe fruits into your dishes in inventive ways all year. Take a break from summer burgers and BBQ with this light, fresh recipe for pan-roasted salmon.
Salmon with Plum, Cucumber, and Mint Salad
Not only is this salad a beauty to behold, it’s explosively flavorful, too. The syrupy, slightly tannic flavors of the plum really come alive when tossed with zingy rice vinegar and an abundance of clean, fresh mint. Although pan-roasted salmon has a melt-in-your-mouth quality that contrasts nicely with the bright fruit, you could throw the fish on the grill instead; the smokiness would also add a nice layer of complexity.
Makes 4 servings
Season the salmon liberally with salt and pepper. Rub the lime zest into the flesh.
Heat a large skillet over high heat. Add 1 tablespoon of the oil to the pan. Add the fish, flesh-side down and sear, without moving, until the underside is golden, 3 to 4 minutes. Turn and continue cooking to your desired doneness, 3 to 4 more minutes for medium-rare.
While the salmon cooks, prepare the salad: In a large bowl, combine the plums, cucumbers, scallion and mint. Toss in the 1 tablespoon of vinegar, the remaining 1½ tablespoons of oil and salt and pepper to taste. Taste the salad and add more vinegar if desired.
Place each salmon fillet on an individual plate and top with a few spoonfuls of the salad; serve any remaining salad alongside.
Does the phrase "Amish murder mystery" cause you to scratch your head in confusion?
Fans of Linda Castillo's Kate Burkholder series know exactly how thrilling this unlikely combination can be: Set in the heart of Ohio's Amish country in the town of Painters Mill, the sixth installment unfolds with the story of a brutal crime in 1976. Now, the Hochstetler farm is abandoned, and only one member of the family is left alive in Painters Mill.
When chief Burkholder is called to investigate an apparent suicide in a dilapidated barn, the death toll begins to climb quickly, and mounting evidence may have ties to the unsolved Hochstetler case.
Chief Burkholder tries to keep her famously level head amidst claims of malicious ghosts from the victims, and her domestic tranquility has vanished: state agent Tomasetti is unable to provide much comfort as he's distracted by one of his wife's killers roaming free.
The Dead Will Tell is featured in our July Meet the Author feature, and you can find it on shelves today!
Check out the trailer below:
What do you think, readers?
How are you celebrating Independence Day tomorrow, readers? I'm sure most of you will be enjoying food and fireworks with friends and family, so today we're sharing a recipe for a dessert that's almost as American as apple pie: blueberry cobbler! Jeni Britton Bauer, owner of the quickly growing Jeni's Splendid Ice Creams, expands upon her ice cream offerings with plenty of unique new flavors, but her recipes for baked goods, sundaes, parfaits and frozen layered cakes in Jeni's Splendid Ice Cream Desserts are the real show-stoppers here.
Makes 9 servings
Butter an 8-by-8-inch baking pan. Combine the blueberries with the sugar, salt and lemon juice in a medium bowl, tossing to coat.
Add to the prepared pan. Spoon the batter over the fruit, making 9 equal biscuits.
Preheat the oven to 375°F.
Bake the cobber for 35 minutes, until the tops of the biscuits are golden and the berries are bubbling. Remove from the oven and allow to cool slightly before serving.
Sweet Cream Shortcakes
Makes 9 to 12 servings
Preheat the oven to 450°F. Butter a quarter sheet pan.
Put the flour and cold butter in a food processor and pulse 15 times. Add the cream and pulse until the dough comes together into a shaggy mess.
Turn the dough out onto a lightly floured surface and press it together. Fold the dough in half, then fold it over itself two or three times, just until it is no longer clumpy. Spread the dough onto the pan—it spreads easily, so you can use your hands.
Bake for 20 to 25 minutes, or until lightly golden brown. Remove the cake from the oven and cool on a rack.
Looking for an especially meaty thriller to dive into this summer? Terry Hayes may have just the novel for you with I Am Pilgrim; weighing in at 640 pages, Hayes offers up a page-turner with plenty of muscle. A retired intelligence officer for a U.S. organization far more secret than the CIA, known simply as Pilgrim, has penned a game-changing textbook on criminal investigation that has brought police investigation miles ahead of where it once was. But there's a problem—a particularly ruthless someone seems to have read it a bit too well, and may have committed the perfect unsolvable murder.
Humble, yet tough-as-nails homicide detective Ben Bradley tracks Pilgrim down in the streets of Paris to beg for his help in the investigation, and soon the action takes off at a breathtaking pace. From Moscow to the United Kingdom, from Saudi Arabia to the dusty streets of Afghanistan and back home to the U.S., the manhunt for a brilliant terrorist known as "the Saracen" tests everything Pilgrim has learned in the field.
For almost a decade I was a member of our country's most secret intelligence organization, working so deep in shadow that only a handful of people even knew of our existence. The agency's task was to police our country's intelligence community, to act as the covert world's internal affairs department. To that extent, you might say, we were a throwback to the Middle Ages. We were the ratcatchers.
Although the number of people employed by the twenty-six publicly acknowledge–and eight unnamed—US intelligence organizations is classified, it is reasonable to say that over one hundred thousand people came within our orbit. A population that size meant the crimes we investigated ran the gamut-from treason to corruption, murder to rape, drug dealing to theft. The only difference was that some of the perpetrators were the best and brightest of the world.
The group entrusted with this elite and highly classified mission was established by Jack Kennedy in the early months of his administration. After a particularly lurid scandal at the CIA—the details of which still remain secret—he apparently decided members of the intelligence community were as subject to human frailty as the population in general. More so probably.
What are you reading this week?
We're kicking off Private Eye July, a whole month devoted to the best new mysteries and thrillers, with a trailer for our Top Pick in Mystery, Saints of New York!
Like your mysteries chock full of decades-spanning Mob drama, crooked cops and flawed heroes, all with a true crime angle? Then step right up, because British author Ellory has the novel for you.
Frank Parrish is a stubborn (and often self-destructive) NYPD homicide detective living in the shadow of his father's legacy. The weight of a botched hostage negotiation weighs heavily on Frank, and his mandated psychotherapy sessions soon open a dialogue about his father and the Saints of New York—cops who helped the Mob during the '60s and '70s. Soon, Frank's attention is called to the murder investigation of a teenage girl, and common threads are uncovered between past and present crimes.
Watch the gritty (and quite bloody) trailer below.
What do you think, readers? Interested? Read our Q&A with R.J. Ellory for more on Saints of New York.