One taste and you’ll forget all about that butter and brown sugar trick your mom taught you long ago. Promise.
About 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.
Frittata with Leeks and Herbs
Mar 26, 2012 by
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
- 6
Not-from-a-Box Macaroni and Cheese
Mar 19, 2012 by
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
Mar 19, 2012 by
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
Mar 19, 2012 by
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
Dec 19, 2011 by
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
- 5
Cinnamon Toast with Butter and Honey
May 19, 2011 by
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
- 3
Mongolian Turkey and Broccoli Stir-Fry
Nov 24, 2009 by
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 a Roasted Whole Pumpkin
Nov 19, 2008 by
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
Cranberry Rum-Raisin Sauce
May 09, 2008 by
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
Nov 26, 2007 by
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
Nov 26, 2007 by
This riff on tamale pie uses turkey and black beans for a lighter flavor. Because the tamale pie calls for turkey, it’s perfect for Thanksgiving leftovers.
- Quick Glance
- 30 M
- 1 H
- 1
Sourdough Stuffing with Artichokes, Sun-Dried Tomatoes, and Basil
May 09, 1997 by
This sourdough-bread stuffing is filled with sunny Mediterranean flavors such as artichokes, sun-dried tomatoes, and basil. It makes for a lively Thanksgiving side dish.