Dish & Tell: Recipes from the Heart with Sarah Peterson
There’s something special about a cookbook that doesn’t just show you how to make a recipe—but tells you where the dish came from and why it matters.
That’s exactly what you’ll find in Sarah Peterson’s new book, “Dish & Tell: Recipes from the Heart.” The Minnesota writer behind Vintage Dish and Tell blog is back with us today to celebrate the launch of her first cookbook—a collection of 75 recipes and stories from the heart of her family and 40 others.
In this podcast episode, Sarah and I talk about her journey from blog to book, the stories behind the recipes, and the people who become “recipe keepers” in our lives. If you like handed-down, handwritten recipes with meaning and heart, you’ll feel right at home in this episode.
Listen to Season 4, Episode 5 of Funeral Potatoes & Wool Mittens in your podcast app or use the YouTube or Spotify links below.
If you haven’t already, read and listen to Sarah’s first podcast episode with me (Season 2 Episode 9, Dec. 1, 2023), Family Recipes and Stories with Sarah Peterson of Vintage Dish and Tell.
Author Events
Sarah continues to promote “Dish & Tell” at book signings, like the one at Lykke Books in New Ulm, MN that my mother-in-law, Marie, and I attended.
Sarah’s author events are fun and casual…quintessential Midwest get-togethers. To see where she’ll be next, visit the events tab on her website https://vintagedishandtell.com/shop/.
She comes close to my home on May 26, 2026 at the Lyon County Museum in Marshall, MN at 6:30 p.m. I’ll be there!
The Minnesota Historical Society Press hosted Sarah’s book launch party at the Minnesota History Center on February 21, 2026.
My sister Heidi and I went early so we could see the Julia Child: A Recipe for Life exhibit. (It’s there until May 31, 2026 so go quick if you haven’t seen it yet.)
Buy “Dish & Tell: Recipes from the Heart”
Books are available to purchase at Sarah’s author events. You can also order online at the following:
- Minnesota Historical Society Press Shop (online or at the Minnesota History Center museum store and some other locations)
- Kowalski’s (in-store purchase)
- Your favorite local/indie bookstore
- Amazon (affiliate link)
Connect with Sarah
Blog: Vintage Dish & Tell https://vintagedishandtell.com
Instagram: @vintagedishandtell
Substack: https://vintagedishandtell.substack.com
Contact: https://vintagedishandtell.com/contact/
Facebook: Vintage Dish and Tell
Credit To
Sarah and I come from a PR and communications background so we fully understand, and wholeheartedly appreciate, the value of a highly talented team behind a project like this.
For Sarah, she especially gives credit to her publisher who believed in her book idea and gave her the flexibility, space, and encouragement she needed in the three-and-a-half-years it took to come to fruition, and her photographer and designer who made her beautiful publication come to life.
- Publisher: Minnesota Historical Society Press
- Photos: Nearly 25 of the images are by Rachael White at Set the Table Photography
- Designer: Susan Everson of Everson Ink
Recipes from the Book
There are many recipes in Sarah’s cookbook that I plan to make, but one of the first will be Chile Cheese Soup on pages 92-93. Sarah generously shared the full recipe with us—see the full recipe card at the end of this post.
Sarah and I flipped through the cookbook during the episode and we talked about some of the recipes and stories. Of course I am partial to the two from my family—Grandma Janet’s White Cookies (pages 151-153) and Marie’s Dill Pickle Pasta Salad (pages 124-125).
But we also chatted about Grandma Helen’s cinnamon coffee cake rolls (from our mutual friend Shannon Thomasser), saltine cracker breaded walleye, get well chicken soup with Ev’s homemade noodles, cracked wheat bread, buffalo chicken dip, chocolate chip shortbread cookies, cranberry fluff, Grandma McMahon’s potato dressing, sandwich loaf, Betty’s caramels, and cheesy party potatoes.
Somehow we got on the topic of SPAM®, which led to Sarah sharing the reason she needs the oblong tin can…to make Aunt Sally Cookies.
Sweet wishes,
Chile Cheese Soup
Ingredients
- ½ cup (1 stick) butter
- ½ onion, grated
- 2 carrots, grated
- 2 ribs celery, chopped
- 2 tablespoons flour
- sprinkle of paprika
- 2 cans (14.5 ounce) chicken or vegetable broth
- 1 pint half-and-half or heavy cream
- 2 (4-ounce) cans chopped chiles
- 8 ounces shredded cheddar cheese
- chopped or shredded cooked chicken, optional
Instructions
- In Dutch oven or stockpot, melt butter and cook onions, carrots, and celery for about 5-10 minutes, stirring often, until vegetables are tender. Stir in flour and a sprinkle of paprika. Gradually stir in broth and dairy. Bring to a boil and cook until thickened, stirring frequently. Reduce heat and add chiles and cheese, stirring until cheese is melted. Add chicken (if using).
Notes
Go back to the recipe by scanning this QR code:
All text and images © Staci Mergenthal • Random Sweets
This is brilliant