Friday, January 27, 2017

Cozy Food Friday
with a 

That means it's time to share a recipe from 
another great cozy mystery!

Today I'm featuring 
Book 2 in the Dangerous Type Mysteries
by Paige Shelton

Available for pre-order now! 
Releases February 7!

A movie star is typecast as a killer in the second Dangerous Type Mystery from the New York Times bestselling author of To Helvetica and Back.
It’s January, and the Star City Film Festival has taken the Utah ski resort town by storm. Movie stars are everywhere, carving fresh powder on the slopes and crossing the thresholds of Bygone Alley’s charming boutique shops—including The Rescued Word, where Clare Henry and her grandfather restore old typewriters and beloved books. When cinema’s hottest superhero, Matt Bane, enters their store to buy some personalized notecards, it’s hard not to be starstruck.
But when Clare sees the police leading Matt out of The Fountain hotel in handcuffs only a few hours later, she can’t believe her eyes. The affable actor is accused of killing his sister, but Clare’s convinced he’s wrong for that role. Now it’s open call for suspects as Clare tries to reel in the killer before another victim fades to black...

About Paige

Paige Shelton is the New York Times Bestselling author of the Farmers' Market, Country Cooking School, Dangerous Type, and Scottish Bookshop mysteries. She's lived lots of places but currently resides in Arizona. Find out more at



Paige is giving away 

2 Signed copies of

Enter using the Rafflecopter form

at the end of this post!

This giveaway is open to US and Canada!


On to the recipe!

Fry Sauce

From Paige

There’s a magical thing in Utah. When you first hear about it, you’re skeptical. When you first see it, you become even more doubtful. And then as you go to dip your first French fry into it, you become downright suspicious. Am I being punked? But then you taste it, and before long you become a convert. No more plain old ketchup for you. It’s all about the fry sauce.

My Dangerous Type series takes place in Star City, Utah, which is a lot like Park City, Utah. I lived in that most beautiful state for a long time, but shortly after the series began with TO HELVETICA AND BACK, we moved to Arizona. We do travel back to Utah every now and then, and shortly after we cross the border we seek out a diner or a café or a fast food joint that will surely serve fry sauce. We are never disappointed. 

However, fry sauce hasn’t caught on in much of the rest of the world, and we can’t go to Utah all the time. So I found a couple of recipes that help us get through the rough moments. Paired with good, old-fashioned fried French fries, the sauces are great, but they’re also pretty good with a somewhat healthier version of potatoes: baked fries.

The second book of the series, BOOKMAN DEAD STYLE, publishes on February 7. The mystery takes place during the Star City Film Festival, which is much like Sundance. After the book was done, I wished I’d included fry sauce in the story, somehow just mentioned it. But I didn’t. I’m glad I get to share a couple recipes here.

First, the baked fries.

All food photos courtesy of Paige Shelton

1 large baking potato
Per each potato:
1 tablespoon olive oil
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon onion powder

Preheat oven to 450 degrees F. Prepare a baking sheet with foil and non-stick spray. Cut potato into strips. Mix olive oil, paprika, garlic powder, chili powder, and onion powder together. Coat potatoes with mixture, and place on baking sheet. Bake for about twenty minutes. Depends on how thick you sliced the potatoes. Watch them. 

Here are two different fry sauce recipes. Even though the taste is similar throughout the state, there are subtle differences.

Fry Sauce One

Equal parts:
Mayonnaise (I use light mayo because I can’t taste a difference so why not?)

Stir and serve. You may keep in refrigerator for about a week.

Fry Sauce Two

1 cup mayonnaise
1/2 cup ketchup (roughly a two to one, mayo to ketchup ratio)
½ tsp onion powder
3 to 4 teaspoons pickle juice (add one teaspoon at a time and check for taste)

Mix together in small bowl. Enjoy!

All of them have about this color and consistency -

Very easy to make, even easier to enjoy!

Thanks for letting me stop by today. If you ever get to Utah, find some fry sauce and dip a few fries for me.

 Happy reading and see you at the bookstores!


Please keep reading and check out my 

installments of 
Book Beginnings on Fridays
The Friday 56

Both are from 


Book Beginnings on Fridays is a meme hosted by Rose City Reader
Share the first sentence (or so) of the book you are reading

My Book Beginnings

"It's my good luck you're here."

The Friday 56 is a meme hosted by Freda's Voice
Rules: *Grab a book, any book. *Turn to page 56 or 56% in your eReader (If you have to improvise, that's okay.) *Find any sentence, (or few, just don't spoil it) that grab you. *Post it.

My Friday 56 

And real serial killers---I needed to remember that part too.


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let me know what you think!

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  1. Thanks, Lisa (and Paige). I'm looking forward to reading Bookman Dead Style. Happy Friday, to you.

  2. How did I miss this fun series. It's on my list now! I like to try different sauces for my fries. My favorite dip for them is gravy or tartar sauce. Need to try this one too.

    My Friday 56 from Chasing Fireflies

  3. Sounds like a good series, I'll have to check it out.

  4. Thanks, Lisa - and the Friday 56 made my day. Have a good weekend, everyone.

  5. Food, books, and an author who is local for me. It's win-win.

  6. I can't wait to get my hands on this book!!!!!!! I love EVERYTHING Paige writes!

  7. I love the look of the book.....and the sauce. Thanks for sharing.

    Here's mine: “THE FUTURES”

  8. I have not read any of the Dangerous Type Mysteries, but would love to start. Thanks for your blog, Lisa, I really enjoy it ~

  9. I like the book's setting and the movie star connection. Sounds like a delightful story that I'd enjoy.
    My Friday post features The Best Exotic Marigold Hotel.

  10. Great 56! I haven't heard of that book before, but it looks like a pretty interesting mystery.

  11. Sounds like a fun cozy!! Happy weekend!

  12. Is it weird that I thought that the fry sauce had something to do with pumpkin pie filling when I first looked at the picture...

    Lauren @ Always Me

  13. I can't wait to read "Bookman Dead Style".

  14. I cannot wait to read this one! Loved the first one and Christmas novella!

  15. I've read Shelton's Farmers Market and Cooking School series and really enjoyed them both. This new series looks so good! And now I want fries and fry sauce!

  16. I really really really want to get this book as I know it will trigger all good memories of our trips to Utah and our friends out there.

    Sounds great. And the fry sauce discussion and recipe brought back so many memories too. How great a trip down Memory Lane again.
    Cynthia B.

  17. sounds intriguing. would love to read the book. also, the fry sauce reminds me of batter dipped fries and i love those! :)

  18. Can't wait to try the baked fries! As for the fryers sauce...

  19. Thanks, Lisa and Paige. Looking forward to this book.

  20. I love fry sauce with my fries whenever I visit my son and granddaughter in Saratoga Springs, UT! Thanks so much for the two recipes! I enjoy several of Paige's series and need to sample the ones I haven't read.

  21. Thank you Paige and Lisa. Your recipe is one i definitely need to try. Love your books.

  22. Can't wait to read this one! My favorite dipping sauce for fries is cocktail (shrimp) sauce - basically ketchup with prepared horseradish & a squeeze of lemon juice. Yum!