Tag: cookbooks

All Write

These Recipes are “To Die For”

Cindy Hval

The comfort of a bowl of slow-simmered chicken soup.

A whiff of cinnamon from snickerdoodles just out of the oven.

The tang of homemade ranch dip on a crunchy chip.

Food is the gateway to memory. A bite of rich chocolate Texas sheet cake can evoke your favorite aunt, who brought that dessert to every family gathering and church potluck.

A new cookbook features recipes for all of the above and more, sourced from surprising locations – cemeteries around the globe.

“To Die For: A Cookbook of Gravestone Recipes” (HarperCollins, 2025) features 40 recipes, along with interviews and full-color photographs. What began during author Rosie Grant’s digital archives internship at the Congressional Cemetery in Washington, D.C., became a viral sensation when she started cooking real gravestone recipes and sharing their stories via TikTok.

“I was finishing my master’s in library in information science at the University of Maryland and started a TikTok channel (@ghostlyarchive) about what it’s like to intern at a cemetery,” Grant said.

She came across other social media accounts that featured recipes carved on headstones.

“I love to cook and I love to eat, so I tried three of the recipes and posted them,” she said. “People started reaching out.”

The first recipe she tried came from Naomi Odessa Miller-Dawson’s grave in Brooklyn, New York. Miller-Dawson’s gravestone resembles an open book with her spritz cookie recipe etched in the stone.

While the monuments list ingredients, they don’t often include instructions. Thus, Grant didn’t realize that she needed a cookie press to make spritz cookies.

She laughed and said, “I made pretty much every recipe incorrectly! I now own multiple cookie presses.”

When she’d gathered 20 recipes, publishers expressed interest in a cookbook.

Eventually, Grant ended up with 40 “To Die For” recipes.

The author didn’t just make the recipe; she visited each cemetery featured in North America and photographed the gravestone. She interviewed family and friends of the deceased and often cooked with them, whether in person or via Zoom.

“I made spritz cookies with Naomi’s family,” she said. “They were so generous with their time!”

Gravestone recipes are rare, but the author discovered one right here in Spokane County.

You can find Marty Woolf’s recipe for ranch dip on his headstone at Saltese Cemetery in Greenacres.

An avid golfer, Woolf grew up in Spokane Valley. After graduating from dental school, he and his young family relocated to New Mexico to work alongside his brother and his best friend.

In 2022, he fell ill unexpectedly and died a few days later. His obituary in The Spokesman-Review read, “There are few people in this life that when you meet once, you never forget them. Marty was the sweetest husband, most loving father, and best friend to countless people.”

Grant contacted his sister-in-law to learn more about Woolf. She discovered his nickname was Dr. Death, and he loved to share recipes.

“Dr. Death’s Ranch was something he loved to make,” said Grant. “When I visited his grave, someone had left a can of Mountain Dew beside it.”

When staging the food pictures, photographer Jill Petracek took care to add subtle nods about the deceased. In the photo of the ranch dip, a glass of Mountain Dew sits nearby.

Surprisingly, a few of the recipes in the book came from the living.

“These women were preplanning,” Grant said.

Before Peggy Neal’s husband died, they prepared their headstones together. As an avid hunter, his side featured game animals.

“What do I want to be remembered for?” Neal thought. “Well, I am darn proud of my cookie recipe!”

So, the recipe for Peg’s sugar cookies was etched into the marker, and the book features a photo of a smiling Peg next to it.

“I got to cook with Peggy in Arkansas,” Grant said.

Likewise, Cindy Clark Newby’s recipe for No-Bake Cookies is on her headstone.

“I thought about what my family would feel when they visited my grave,” she said. “I pictured them laughing when they saw I’d put my cookie recipe on there.”

From a chocolate chip cookie recipe on a book-shaped headstone with “Cookie Book” on the spine, to a marker featuring a handwritten chicken soup recipe, Grant uncovered the stories of ordinary people remembered for the way they fed and gave to others.

She urges readers to document their own recipes and food histories and included resources to assist them.

Traveling to cemeteries throughout the country and recreating cherished recipes allowed Grant to understand the role of food in preserving memories, as well as fostering a deep appreciation for the loving legacies etched in stone.

“It’s a testament to who these people were in life – generous and giving.”

Columns

Just one more recipe…

Cindy Hval

In January 2022, I launched “The Collector,” in The Spokesman-Review– a series of stories about what people collect and why.

From Lilac Festival pins to saws, from typewriter ribbon tins to Matchbox cars, I’m having a ball, meeting folks and discovering their collections.

Until recently, I didn’t think I collected anything, but the unwieldy stack of papers at my elbow proves otherwise. Somehow, I’ve amassed an enormous collection of recipes. It’s a little out of control, but I can stop adding to it anytime.

I blame my mother and the internet.

Mom collected many things over the years. I know because I’m the one who had to dust them. At one time or another, she collected salt and pepper shakers, chickens, ducks and teapots.

These were all manageably sized collections. As she grew older, the chickens went home to roost with my sister-in-law Bonnie, and the ducks and the salt and pepper shakers left via garage sale. The teapots she kept.

It wasn’t until Mom moved into an assisted living facility that we realized her real collection was stuffed in envelopes, notebooks and binders and tucked away in kitchen cupboards and drawers.

Mom was an incurable recipe clipper. She lived alone for 22 years after Dad died and subsisted primarily on Lean Cuisine frozen dinners. Yet she kept snipping recipes from the newspaper and magazines. Dorothy Dean had nothing on Mom when it came to recipes involving Jell-O or Campbell’s soup.

Her new place didn’t come with a kitchen, so I tried to sort through her stash. Overwhelmed, I finally gave up, took a couple of her cookbooks home, and called it good.

Scratch cooking, however, is often how I relax at the end of a stressful day, and one afternoon while scrolling through Facebook, I saw an intriguing recipe for sheet pan chicken and peppers. I clicked on it and printed it.

Big mistake! The next day an email from Holy Recipe arrived and like a fool, I opened it. It featured a recipe for Cinnabon cinnamon roll cake.

The kids were coming over for dinner and I love having a new dessert to serve them. I clicked the link and printed it.

You know what happened next, don’t you?

A few hours later my email flag waved. It was a message from Recipe Reader tempting me to check out something called “My One-and-Only Soup.”

My printer whirred and spat it out.

Every day brought a slew of new concoctions from varied sites.

Before I knew it, Big Blue, my extra-large three-ring binder filled with family favorites, had sprouted an additional section: New Recipes. And then the binder got too fat to close.

Where to put the sourdough waffle instructions from Recipe Spot (even though my husband is in charge of waffles and only uses Bisquick)? And what about the spicy pepperoni dip and the peach dump cake I wanted to try?

I found the answer in Columbus, Ohio, at the largest Barnes and Noble store I’d ever seen. We stopped in on the way to the airport after visiting the grandkids and I found two lovely “Favorite Recipes” binders. They came with dividers and quality stationery to use for printing recipes.

When we returned, I unburdened Big Blue and started sorting through my collection. That was seven months ago. Now, I have three partially filled binders and piles of recipes on my desk, waiting to be sorted. Too many recipes. Not enough time.

I’ve decided not to add any more until I get my collection under control. This is proving difficult because during the time I sat down to write this column, I received a recipe from Command Cooking for picnic chicken salad, a link to “Heavenly Bars” from Fussy Kitchen, and one from Recipe Reader for “Creamy Pineapple Dream.”

Don’t worry, I’ve learned my lesson. I didn’t open a single one and plan to add these sites to my spam filter. I’ll put it at the top of tomorrow’s to-do list.

My email flag is waving. What’s this? A recipe for Chicken Tamale Pie!

It shot from my printer before I even blinked.

I finally understand what collectors have been telling me – the lure of adding just one more is incredibly hard to resist.

Columns

Go home chicken, you’re drunk

Cindy Hval

Tears poured from my eyes as I thumbed through the pages. My sides ached with laughter. I snorted. I guffawed. I giggled.

Who would think a cookbook could provoke such hilarity?

Just when I caught my breath, I spotted a recipe for Pheasant- All Drunk and Spunky, and I howled again.

But first a little background. My mother collected recipes like there might not ever be another Dorothy Dean column or Campbell’s soup cookbook. She clipped them from newspapers, magazines, flour bags and shortening cans. She filed them in index card boxes and three-ring binders. Cookbooks lined a shelf in her kitchen and filled drawers in her buffet. Even after my dad died and she didn’t have anyone to cook for, she kept on clipping.

Her cookies were legendary. For years, she supplied my boys with enough baked goods to feed a small platoon. Her dessert plates were the first to be emptied at every church potluck.

In recent years, she tried to downsize. I’m not sure which sibling ended up with her battered copy of Irma Rombauer’s “The Joy of Cooking,” but she gave me my grandmother’s vintage “Good Housekeeping Cookbook” and her own copy of “Better Homes and Garden Cookbook,” which I still haul out every time I bake apple pies.

My recipe box is filled with her handwritten recipe cards.

When she moved into a retirement home, the cookbooks and clipping collection had to go. I didn’t have time to sort through her recipe-filled envelopes, but somehow I snagged a cookbook and brought it home before her house sold.

With the holidays approaching, I finally sat down to go through it. The 270-page cookbook has no cover, no back and no title. I have no idea who produced it. I think I grabbed it because it features Mom’s handwritten commentary. Some recipes had checkmarks or stars. Some said “try,” and others had “good!” written next to them.

The source of my amusement came from the many, many recipes that called for some kind of booze.

Mom is such a stringent teetotaler that she’s never even purchased cooking wine or sherry. She certainly never had the ingredients for Drunk Chicken, or Bourbon-Pecan cake, or New Bacardi Chocolate Rum cake. And even if she had the ingredients for Beer and Sauerkraut Fudge Cake, I can’t imagine that she’d inflict that on anyone.

It’s wasn’t only the alcohol-laden recipes that gave me giggles, just the names of some of the recipes induced mirth.

Creeping Crust Cobbler anyone? How about some Liver Surprise? (Spoiler alert, the surprise is cinnamon, or maybe it’s the applesauce.) Beef Birds with Olive Gravy gave me pause, but Carrot Loaf- a Meat Substitute made me queasy for hours. The recipe calls for rice, carrots, eggs, milk and peanut butter!

Not every recipe proved as stomach-churning. Amazed, I discovered the original source for Mom’s Five-Hour Stew, her Busy Day Chicken and Rice, and the zucchini fritter recipe I’d assumed was my grandmother’s. The titleless cookbook is proving to be a treasure.

My husband enjoys my culinary escapades, but he was a bit bewildered last week when he called and asked about our dinner plans.

“I thought about making Pheasant- All Drunk and Spunky,” I said.”But catching a pheasant and getting it drunk, seemed like a lot of work. And how can you tell if a pheasant’s spunky?”

“Uh…” Derek murmured.

“Nevermind,” I continued. “We had some poultry in the freezer, but you’d better come home soon.”

“Why?” he asked.

“Because the chicken’s already drunk,” I replied.

Unlike my mother, I cook with wine. Sometimes I even add it to the recipe.