About Rick Rodgers

Rick Rodgers

Rick Rodgers is one of the most versatile professionals in the food business. Through his work as a cooking teacher, food writer, cookbook author, freelance cookbook editor, and radio and television guest chef, his infectious love of good food reaches countless cooks every day. He is the author of more than forty cookbooks on a wide range of subjects including the best-sellers Thanksgiving 101 and Fondue, and IACP Cookbook Award nominees, Kaffeehaus and The Carefree Cook. Arbiter of taste Williams-Sonoma has chosen Rick to write many titles in its various cookbook lines. Rick's recipes have also appeared in Food & Wine, Men's Health, Cooking Light, and Fine Cooking, and he is a frequent contributor to Bon Appétit.

Brown Butter Winter Squash

Brown Butter Winter Squash

One taste and you’ll forget all about that butter and brown sugar trick your mom taught you long ago. Promise.

  • Quick Glance
  • 10 M
  • 40 M
  • 15
Frittata with Leeks and Herbs

Frittata with Leeks and Herbs

A slinky little something to slip into, one that comes together easily and elegantly, impresses guests and family, works anytime of day, and sullies but a single skillet.

  • Quick Glance
  • 30 M
  • 45 M
  • 0
Not-from-a-Box Macaroni and Cheese

Not-from-a-Box Macaroni and Cheese

Incomparably better than what comes out of a box, this mac n cheese is so darn good, it may even be better than what Mom used to make. Velveeta optional.

  • Quick Glance
  • 20 M
  • 1 H
  • 7
Pupu Platter

Pupu Platter

Remember when sitting around and noshing on crab Rangoon and coconut shrimp was the height of chic? Some say it still is.

  • Quick Glance
  • 50 M
  • 1 H
  • 7
Mai Tai and Blue Hawaiian Cocktails

Mai Tai and Blue Hawaiian Cocktails

Get out your go go boots, halter tops, and paper cocktail umbrellas. The ’60s are back. In a big way. And they’re groovier than ever.

  • Quick Glance
  • 5 M
  • 5 M
  • 3
Spiced Cider Doughnuts Recipe

Spiced Cider Doughnuts

These glazed cider doughnuts are certain to conjure memories–real or imagined–of crisp autumn mornings, roadside farmstands, and grease-stained paper bags full of similar piping hot beauties.

  • Quick Glance
  • 1 H
  • 1 H, 35 M
  • 9
Cinnamon Toast

Cinnamon Toast with Butter and Honey

Everything you remember from childhood–crisped (but not burnt) at the edges, slathered with butter, sprinkled with cinnamon, and, if you were fortunate, drizzled with honey.

  • Quick Glance
  • 3 M
  • 3 M
  • 2
Thanksgiving 101 by Rick Rodgers

Mongolian Turkey and Broccoli Stir-Fry

This stir-fry is the perfect way to use up Thanksgiving leftovers. Adding some Sichuan and red peppers gives the stir-fry a fiery kick. Serve the whole kit and caboodle over rice for a Black Friday dinner sure to be a knockout.

  • Quick Glance
  • 25 M
  • 25 M
  • 0
Lamb Tagine in Roasted Whole Pumpkin Recipe

Lamb Tagine in a Roasted Whole Pumpkin

This fragrant Moroccan lamb tagine, or stew, is ladled into a roasted pumpkin for a beautiful and impressive dish. The tagine can also be separately with pumpkin slices on the side.

  • Quick Glance
  • 45 M
  • 1 H, 15 M
  • 2
Autumn Gatherings by Rick Rodgers

Cranberry Rum-Raisin Sauce

An unconventional yet undeniably deserving holiday staple. Serve it with Thanksgiving turkey as well as Sunday night roast chicken or weeknight pork chops.

  • Quick Glance
  • 15 M
  • 15 M
  • 0

Turkey Tetrazzini Gratin

This easy-to-make riff on the classic turkey tetrazzini is an old-fashioned casserole that just begs to be made the day after Thanksgiving.

  • Quick Glance
  • 30 M
  • 45 M
  • 0
Turkey and Black Bean Tamale Pie Recipe

Turkey and Black Bean Tamale Pie

Yup. Just what every home cook desperately desires. Yet another inspired use for turkey leftovers. You’re welcome.

  • Quick Glance
  • 30 M
  • 1 H
  • 1
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