Astrid Tuttle Winegar considers herself a recipe wrangler, moderately tortured writer, and non-professional photographer at large. She plans and tests recipes for years, photographs the results, and writes clever tidbits to include in her cookbooks before releasing them into the world. Her newest publication is the award-winning Celebrating Comfy, Cozy Foods from North America: Cooking for Halflings & Monsters, Volume 3 (October 2024). Look for Astrid on her website AstridWinegar.com, as well as on Facebook, Instagram, and Bluesky. And visit her Amazon Store as well as her Etsy shop, ElegantSufficiencies.
Who did you write the book for, and where did the subtitle Cooking for Halflings & Monsters come from?
My cookbooks are for anyone who loves to eat delicious comfort foods! But more specifically, having an interest in nerdy stuff, like Middle-earth, Narnia, Star Wars, etc. is a plus. Not a requirement, but a plus. My subtitle became the series title after my first cookbook was threatened with a cease and desist from the J.R.R. Tolkien estate. I had to rewrite almost everything. I came up with Halflings & Monsters as a non-litigious way of referring to characters from his books. Now it encompasses any sort of fantastical creature and character in a wide variety of works.
What was the greatest challenge in writing this particular volume?
After releasing my second cookbook on Halloween of 2019, I was sort of fiddling around with the idea of a third book, and I figured I’d get around to doing something eventually. Then COVID happened. Suddenly I had all sorts of time (in theory) and really no excuses for not writing anything. However, finding ingredients was sometimes challenging, which I discuss in the cookbook. Yeast was hard to find for a while. Grocery shopping was sometimes a nightmare. My husband and I were the official caretakers for three of our grandchildren during the COVID pandemic, so we had lots to do! One child was in preschool, but two others were doing the remote learning program. The whole time was a challenge, to say the least. But perhaps that made me focus more efficiently.
Tell us how the book is structured and why you organized it that way.
This volume is structured around a few holiday chapters surrounded by a few subject categories, such as “Lunchy Stuff,” “Main Events,” or “Hot Sides.” I have various chapters devoted to menus for holidays such as July 4th or Cinco de Mayo. I approached this one as sort of a casual year-in-the-life kind of book.
How did Celebrating Comfy, Cozy Foods from North America come together?
This volume took a total of four years. Many of my recipes have been floating around for decades, though some have also been completely new. Once I determine which recipes to include, they start appearing on our family’s rotation frequently. Then I recruit others to try recipes and give me feedback. These testers are usually in the United States, but I have had testers from Europe and Australia. Writing takes a year or so, then I have to take all the photographs and work on them. Editors and proofreaders take as long as they need to; some are fast, some are slower. I design my covers, which never fit into any pigeonhole, though a leather-looking background is always a must. For this cookbook, I had thought I would go with a certain photo for the cover, but then I suddenly was inspired to go with a yin/yang, green/red chile photo, which seemed to be a perfect representative of the menu items, as well as my own personality.
You include many recipes on your website at https://astridwinegar.com/recipes-2/. Do you have a favorite seasoning mix or go-to comfort-food recipe that you’d like readers to try?
I would advise starting with the first recipe on the website, “Shire Seasoning.” This is known in my cookbooks as Savory Seasoning, because I wasn’t sure if “shire” belonged to Tolkien (it probably doesn’t, but I figured I’d better be safe than sorry…). I actually use this seasoning constantly, even today. It would be difficult to pick just one recipe from my three cookbooks as a go-to, but my husband will always request my traditional coleslaw recipe, which is his namesake: Bob’s Obsession. He wants me to make that every week! I don’t do this, however.
What keeps you motivated to move forward and continue the hard work of producing more cookbooks?
I have two more cookbooks in me, and that will be it. I’m simply motivated to finish them, though I’m taking my time. It’ll probably take four years to do each one, and that’s fine.
What was your favorite part of putting volume three together?
Besides the incessant eating and drinking? Well, though I’m not a professional photographer, I have most enjoyed cooking or baking something, then staging it somehow for a photo. Maybe I missed my true calling.
What was the inspiration for the first book, Cooking for Halflings & Monsters: 111 Comfy, Cozy Recipes for Fantasy-Loving Souls (2017)? When did you know your idea was strong enough for a series?
During my undergraduate days at University of New Mexico, I took a class on Tolkien. We all had to produce some sort of end-of-semester project. Since I’ve been cooking since I was ten, it was logical for me to make a Middle-earth cookbook with items mentioned in The Hobbit and The Lord of the Rings. After I finished my MA, my advisor (who had also taught that undergrad class) wistfully mentioned that she wished I would expand my project and try to be published. Four years later, I was able to do this. My cookbooks are only a series because I have way too many recipes and I’ve had to distribute them into smaller portions to fit into manageable books. Though this current cookbook ended up a bit long.
Who or what sparked your interest in cooking?
My mom was probably the strongest motivator. Maybe she didn’t want to cook much anymore? Perhaps.
Have you ever wanted to write fiction? If so, what genre, and what has held you back from trying that new direction?
During those undergrad years I definitely wanted to, so I dabbled with fiction. I tried a few genres in a half-hearted way. Constructive criticism from creative writing classes and plenty of honest self-reflection held me back from bothering to try fiction. I suppose it’s really not my cup of tea.
What genre do you enjoy reading the most?
Fantasy probably tops my genres, though I also read mysteries, fiction, science fiction, memoir, classics of many kinds, and lately I’ve been reading some romance.
What writing projects are you working on now?
I am currently working on volume four, with a few detours to volume five. Four will concentrate on European cuisine, from Scandinavia to Italy to some Middle Eastern foods. Five will be centered on Asia.
Is there anything else you’d like readers to know?
The best place to get updates for any of my work is my Facebook page, astridtuttlewinegar. I run contests for free books, share photos, and I recruit recipe testers there (amongst other things, of course). I don’t write on my blog anymore, because I think it has proven to be a waste of valuable time. I’m also on a few other social media platforms.
KL Wagoner loves creating worlds of fantasy and science fiction. Her current work in progress is The Last Bonekeeper fantasy trilogy and short stories in the same universe. A member of SouthWest Writers since 2006, Kat has worked as the organization’s secretary, newsletter editor, website manager, and author interview coordinator. Kat is also a veteran, a martial art student, and a grandmother. Visit her at klwagoner.com.














Su Lierz is a horror writer in the Land of Enchantment. Her short work can be found in anthologies and several publications including Grey Sparrow Journal and The Horror Zine. She lives in Corrales, New Mexico with her husband Dennis.