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.

Parmesan Toast

Parmesan toast. Cheesy toast. Same thing. Just depends on the situation and the company you keep. No judgment passed here.

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  • 5 M
  • 15 M
  • 0

Chicken Caesar Salad

This take on the classic contains no raw egg, so make it for everyone you love—even the old, the young, and the preggers.

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  • 30 M
  • 55 M
  • 0

Grilled Steak with Coffee Spice Rub

Who knew so few ingredients could conjure such big taste? Witness this robust grilled steak with its pantry-friendly spice rub.

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  • 10 M
  • 45 M
  • 0

Roast Chicken with Lemon

Burnished skin. Juicy meat. An insanely come-hither aroma that pervades the house. It can be yours for supper.

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  • 45 M
  • 2 H, 20 M
  • 0

Chicken Enchilada Recipe With Green Sauce

“Sooo easy.” “Incredible.” “I may never use store-bought sauce again.” That’s what folks are saying about this super simple Tex-Mex standby.

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  • 30 M
  • 1 H, 45 M
  • 8

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.

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  • 10 M
  • 40 M
  • 4

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.

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  • 30 M
  • 45 M
  • 0

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.

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  • 20 M
  • 1 H
  • 6

Pupu Platter

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

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  • 50 M
  • 1 H
  • 8

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.

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  • 5 M
  • 5 M
  • 0

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.

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  • 1 H
  • 1 H, 35 M
  • 10

Cinnamon Toast with Butter and Honey

Everything you remember from childhood–slathered with butter, sprinkled with cinnamon, and, if you were lucky, drizzled with honey.

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  • 3 M
  • 3 M
  • 2

Mongolian Turkey and Broccoli Stir-Fry

This simple Mongolian stir-fry takes its sassy and spicy authority from Sichuan peppercorns.

  • Quick Glance
  • 25 M
  • 25 M
  • 0

Lamb Tagine in a Roasted Pumpkin

This lamb tagine, fragrant with spices and served, is ladled into a roasted pumpkin for a spectacular presentation.

  • Quick Glance
  • 45 M
  • 1 H, 15 M
  • 2
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