Well, you might be able to guess Clark ‘s biggest restaurant pet peeve.
Why are her characters always eating English muffins? How do some only rate a dinner of pasta with marinara sauce, while others get lobster? Why does she bestow cooking talents on some of her most unsympathetic types?Īnd why, in “I’ve Got You Under My Skin,” does the character Claire Bonner spend all four days of her vacation at The Breakers in Palm Beach ordering chardonnay, two large stone crabs and seafood chowder, specifically served “very hot”? With today’s release of the 86-year-old best-selling powerhouse’s latest, “I’ve Got You Under My Skin,” I invited Clark to lunch to solve a few mysteries that have lingered in my head for years. To this day, every time I see or eat watercress, I drop through a rabbit hole and am suddenly a teenager under the covers with a paperback at some wee hour of the morning, alternately wondering “Who did it?” and “What the heck is watercress?” Then there were the swanky Washington, D.C., parties in another early book, “Stillwatch,” with buffets of caviar and sturgeon, Virginia ham and “hot biscuits.” And the steak sandwiches that characters were always ordering from the Manhattan Irish pub Neary’s.īut the most lasting lesson I learned from Clark ‘s heroines: Linguine with white clam sauce and crusty bread can ease all troubles - even when your witness-protection cover may have been blown or your multiple-personality sister might have stabbed her English professor. Edgar Highley, the villain in Clark ‘s early novel “The Cradle Will Fall,” prepared for himself as he recalled all the women he had murdered. It started with the lavish dinner of watercress salad, lamb loin chops and “piping hot” asparagus “under a delicate hollandaise” that Dr. Once upon a time, I thought everything about food could be learned from a Mary Higgins Clark suspense novel.
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