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Rick Rodgers

Rick Rodgers
Did you know?

Rick is a Thanksgiving expert. In the weeks and months leading up to the all-American holiday, he travels the country giving classes on how to prepare the perfect Thanksgiving feast.

Rick Rodgers
Rick's Featured Recipe
Moravian Spice Wafers

Click here for recipe

Rick Rodgers has taught numerous classes on Thanksgiving, Christmas and other holiday meals and is the author of the best-selling Thanksgiving 101 and Christmas 101. Not surprising, as Rick is one of the busiest and most versatile people in the food business. He is a cooking teacher, food writer, cookbook author, freelance cookbook editor, and radio and television guest chef.

 

Rick has written more than 35 cookbooks on a wide range of subjects including  Thanksgiving 101 and Fondue, and IACP Cookbook Award nominees, Kaffeehaus and The Carefree Cook. Williams-Sonoma has chosen Rick to write nine titles in their various cookbook lines, and his recipes have appeared in Food & Wine, Cooking Light, and Fine Cooking, and he is a frequent contributor to Bon Appétit.      

In the publishing world, Rick is known for his behind-the-scenes work on an additional 30 books with other cooks, providing everything from recipe testing to writing to editing. His clients are a diverse group: Alfred Portale (The Gotham Bar and Grill Cookbook), Dan Leader (Bread Alone), fashion guru Lilly Pulitzer (Lilly's Essential Holidays), the late Leslie Revsin, PBS’s Jeffrey Nathan (Adventures in Jewish Cooking), Patti LaBelle (LaBelle Cuisine), and Oprah Winfrey’s former chef Art Smith (Back to the Table and Kitchen Life). The last two authors reached the New York Times Best Seller list, and a number of Rick's projects have gone on to win James Beard and IACP Cookbook Awards. He was a contributor to both The Bon Appétit Cookbook and The 75th Anniversary Joy of Cooking

 

His encyclopedic culinary knowledge brought him the assignment of head writer to the 2001 edition of The All New Good Housekeeping Cookbook, as well as the role of American consultant to The Illustrated Kitchen Bible and The Barnes and Noble Essentials of Cooking. He has also created corporate cookbooks for Nordstrom, Kingsford Charcoal, Splenda, and has an upcoming book for Sarabeth’s Bakery.    

Rick’s combination of down-to-earth humor and solid information brought him the prestigious Bon Appétit Food and Entertaining Award for Outstanding Cooking Teacher. In addition to his publishing work, Rick teaches cooking classes from coast-to-coast, as well as the occasional international stint (including Korea and France). He is a speaker at many festivals and seminars, including the annual International Association of Culinary Professionals and Greenbrier Food Writers conferences.

Rick has made countless television and radio appearances, often acting as a media spokesperson for top food, beverage, and housewares companies, including Perdue Farms (seven years), Grand Marnier (five years), Absolut Vodka, All-Clad, Beatrice Foods, Libby's Pumpkin, Entenmann's Baked Goods, Kingsford Charcoal, Hershey's Cocoa, and Jell-O.  He has been guest chef on the national television shows Today, CBS  Morning Show, Good Morning America, Cooking Live with Sara Moulton, and many others, including media appearances in every major local market.

Former chef/owner of the Manhattan catering firm Cuisine Américaine, he has the distinction of being an American chef cooking for the French government, and created parties for such celebrities as Marcel Marceau, Yves St. Laurent, and Gerard Depardieu. Cuisine Américaine now acts as a food consultant firm, providing recipe development and public relations support to Absolut Vodka, El Paso Chili Company, and others.

 

He lives in the New York City area. His website is www.rickrodgers.com.

Latest Recipes

Fried Tortilla Chips

Freshly fried tortilla chips turn a bowl of salsa into a fiesta. Look for high-quality com tortillas at Latino marketsthey will be fresh...

(1 Votes)

Stollen

Stollen is the festive Christmas bread of Germany. Its unusual folded shape is said to represent the baby Jesus in swaddling clothes. It ...

(1 Votes)

Moravian Spice Wafers

The Moravians were a Protestant sect that settled in Pennsylvania and North Carolina. They were well-known for their belief in the spirit...

(1 Votes)

Old-fashioned Eggnog

Indulge in one of Yuletide’s greatest pleasures, and make a batch of this heady, creamy, from-scratch eggnog. I can’t imagine one of my C...

(1 Votes)

Red and Green Lasagna

With a more delicate flavor than the typical beefy lasagna, this delicious chicken-and spinach-filled version is especially welcome at ho...

(1 Votes)

Pannettone

In Italian-American neighborhoods, the holiday season is announced by the arrival of panettone, the dome-shaped Christmas bread of Italy....

(1 Votes)

Peppernuts

Just about every country in northern Europe has some version of these spicy drops in its Christmas cookie culture. The cookies are often ...

(1 Votes)

Pear and Cranberry Crisp

Sometimes instead of the typical ornate Christmas sweet, I need a crowd-pleasing dessert. That’s when I bake this homey, satisfying, and ...

(1 Votes)

Apricots with Goat Cheese and Hazelnuts

My friend, cookbook author Linda Eckhardt, brought these to a cookout, and they disappeared. The combination of sweet apricot, tart goat ...

(1 Votes)

Heirloom Tomato and Cheese Tart

Not only is this free-form phyllo tart colorful and tasty, it is also versatile. Cut it into small rectangles to serve as an appetizer wi...

(1 Votes)

Fried Stuffed Zucchini Blossoms

Harvesting zucchini blossoms is a great way of controlling the amount of summer squash in the garden, and my local farm stands always hav...

(1 Votes)

Arugula, Prosciutto, and Cantaloupe Salad

Prosciutto and melon is a timeless, simple first course, and the addition of bracing arugula gives it a bit more substance. If you have a...

(1 Votes)

Grilled Chicken with Rosemary White Barbecue Sauce

Many cooks in Alabama don’t cotton to red barbecue sauce and finish grilled chicken with a mayonnaise-based slather. My version adds garl...

(1 Votes)

Spanish Burgers with Romesco and Manchego Cheese

It’s pretty difficult to go through summer without at least one cookout with sizzling burgers hot from the grill. There’s nothing wrong w...

(1 Votes)

Soft-Shell Crab BLT Sandwiches

There have been studies that prove that the crunchy sound of eating crisp food stimulates the appetite. Surely, along with the fresh, bri...

(1 Votes)

Corn Hotcakes with Blackberry Syrup

A long, relaxed weekend breakfast is the time to cook up a stack of hot pancakes. During the summer, why not take advantage of the time-h...

(1 Votes)

Peperonata

One of the most colorful dishes to grace a table, peperonata is a useful blend of sautéed sweet peppers. Just some ideas: Serve it as a c...

(1 Votes)

Chocolate Cherry Parfaits

These indulgences are a variation on cherries jubilee, but fresh cherries have it all over the typical canned fruit version. While the pa...

(1 Votes)

Hot Buttered Apple Cider

Curling up with a good book and a cup of hot cider on a chilly afternoon is the kind of activity that makes cold weather (almost) welcome...

(1 Votes)

Butternut Squash Bisque with Chipotle-Red Pepper Swirl

The Day-Glo golden color of this butternut squash bisque is sure to make your mouth water with anticipation. This soup gets its luscious ...

(1 Votes)

Carrot, Cranberry, and Walnut Salad

For a change of pace from leafy green salad, make this simple slaw for a weekend dinner. Toasting walnuts enhances their flavor, but you ...

(1 Votes)

Dry-Brined Roasted Turkey with Sage and Cider Gravy

While I am perfectly happy with the simple roasted turkey that I have been teaching for years (cover the breast with foil and kiss worrie...

(1 Votes)

Italian-Style Stuffing with Sausage, Fennel, and Mushrooms

I can’t resist adding another stuffing, knowing that they are so popular at Thanksgiving. This Italian-inspired offering has the fall fla...

(1 Votes)

Roasted Loin of Pork with Brussels Sprouts

The scent of this roasting pork reminds me of Sunday suppers past, although no one in my family ever thought of roasting the Brussels spr...

(1 Votes)

Baked Pasta with Gruyere and Mushrooms

Think of this as French macaroni and cheese. Or, as the most outrageous macaroni and cheese you’ll ever eat. It is worth the extra time a...

(1 Votes)

Cornbread Stuffing with Dried Fruits and Hazelnuts

There is one thing that I have learned about stuffing (call it dressing, if you wish) after making hundreds of Thanksgiving dinners in my...

(1 Votes)

Cranberry and Sage Cornbread

Freshly baked cornbread is so easy to prepare that there seems to be no real reason for the packaged stuff to exist. And, especially if y...

(1 Votes)

Turkey Stock

(1 Votes)

Pumpkin Sticky Toffee Pudding

I learned to love sticky pudding during a highly enjoyable trip to Scotland, where almost every menu featured the warm dessert of gooey c...

(1 Votes)

Welsh Cheddar and Bacon Rabbit Fondue

When I have weekend houseguests, this is one of my favorite things to serve for breakfast or brunch. The citizens of the British Isles ar...

(1 Votes)

Gorgonzola, Port, and Walnut Fondue

Originally I served this fondue as a main course with cubes of roast beef tenderloin and vegetables, where it received rave reviews from ...

(1 Votes)

Fresh Gruyere and Onion Fondue

Are you one of those people (like me) whose favorite part of a bowl of French onion soup is the melted cheese on top? In this luscious fo...

(1 Votes)

Hot Crab Fondue Outre

Every cook has recipes on file that they consider “secret weapons,” recipes that transcend trends and never go out of style. Hot crab fon...

(1 Votes)

Classic Beef Fondue with Sour Cream and Horseradish Sauce

Beef fondue is the true fondue Bourguignonne, and our point of departure for all other fried fondues. Beef tenderloin is the best choice,...

(1 Votes)

Rosemary Bagna Cauda with Vegetables

Bagna cauda (“hot bath”) is one of the most popular northern Italian dishes, especially in the autumn when vegetables are still abundant,...

(1 Votes)

Greek Yogurt and Cucumber Sauce

Yogurt and cucumbers both have excess liquid that must be drained so the sauce can stay thick without “weeping.” Try this sauce with lamb...

(1 Votes)

Asian Chicken Stock

Inexpensive chicken backs can be used instead of, or in addition to, the wings, but be sure to chop them into three or four pieces so the...

(1 Votes)

Real Onion Dip

Anyone who’s ever given a party surely knows how to make California Dip, probably America’s favorite dip, with an envelope of onion soup ...

(1 Votes)

Homemade Potato Chips

For extra-special occasions, take the time to fry up a batch of potato chips. (For a rainbow of chips, make the carrot, parsnip, and beet...

(1 Votes)

Hot Artichoke and Dill Dip

I grew up not far from Castroville, known as the Artichoke Capital of the World. I well remember weekend morning rides along the Californ...

(1 Votes)

Crostini

Crunchy crostini (meaning “crusts” in Italian) are baguette slices anointed with olive oil and baked, and are the perfect foil for many d...

(1 Votes)

Herbed Breadsticks

Homemade breadsticks have a rustic look that is much more appealing than the staid store-bought variety. Herbs give these added flavor wi...

(1 Votes)

Spinach-Leek Dip

The classic spinach dip, like so many other favorite dips and dunks, starts with an envelope of dried soup mix (you’ll find the classic r...

(1 Votes)

Thai Peanut Dip

I learned how to make peanut sauce at one of my first restaurant jobs, a place on Manhattan’s Upper West Side with a Thai chef. Formerly ...

(1 Votes)

Diane’s Supreme Avocado Dip

My friend and colleague Diane Phillips and I love to swap recipes. She’s known at cooking schools across the country for her hassle-free ...

(1 Votes)

Steve’s Roasted Artichoke and Ricotta Dip

My friend Steve Evasew, one of the best caterers in Manhattan, is a constant source of recipe inspiration. Here’s a classy artichoke dip ...

(1 Votes)

Bruschetta

Look at just about any Italian restaurant menu in this country, and you’ll see some kind of bruschetta. Bruschetta should not be just any...

(1 Votes)

Sweet and Spicy Red Pepper Dip

There are few dips more vibrantly colorful than this one. It’s also another dip that is low in fat but high in flavor—serve it with crudi...

(1 Votes)

Hot Crab Salsa Dip

Because I get so many requests whenever I serve this dip, I have gotten in the habit of printing out the recipe before the party. Be sure...

(1 Votes)

Baked Potato Chips

Food writer David Bonom taught me how to make baked potato chips, which are a fine alternative to deep-frying. The only drawback is that ...

(1 Votes)

Perfect Roast Turkey with Best-Ever Gravy

After trying every turkey roasting method under the sun, this is the one I come back to, and the one I always teach at my cooking classes...

(1 Votes)

Homemade Turkey Stock

Every Thanksgiving, I prepare a big pot of stock to use all Thanksgiving Day long. This luscious stock is one of the secrets to a moist, ...

(1 Votes)

Herb-Brined Roast Turkey

Brined turkey first made a splash a few years ago in the pages of Cook’s Illustrated magazine, whose editors, in turn, derived their reci...

(1 Votes)

Wild Turkey with Wild Rice and Cherry Stuffing

An 11-pound wild turkey will feed only six to eight people. The meat a wild turkey does have is firm and full-flavored, but don’t expect ...

(1 Votes)

Wild Rice, Dried Cherries, and Almond Stuffing

The deep, earthy flavors of this stuffing work especially well with wild turkey. Wild rice is really a grass and not rice at all. Cooking...

(1 Votes)

Southern Corn Bread

This is the one to use for dressing, or if your tastes run to firm com bread. Use white or yellow cornmeal, according to what your Granny...

(1 Votes)

Old-Fashioned Mashed Potatoes 101

Mashed potatoes are as American as Thanksgiving itself. Variations range from wasabi to lobster chunks. But at Thanksgiving, nothing beat...

(1 Votes)

Pumpkin-Hazelnut Pie

Turn to this pumpkin pie when you want to stray from the beaten path of tradition. To tell the truth, this one isn’t an enormous diversio...

(1 Votes)

Turkey and Black Bean Tamale Pie

My mom is the tamale pie queen, and to many of us children of the fifties, tamale pies represent the best of comfort food. Here’s an upda...

(1 Votes)

Dinner Rolls 101

Fresh-baked rolls, right out of the oven ... I bet your mouth is watering just reading those words. Here is my favorite dinner roll recip...

(1 Votes)

Perfect Pie Crust 101

Granted, many Thanksgiving cooks rely on frozen or refrigerated piecrusts. But homemade piecrust tastes immeasurably better. Knowing how ...

(1 Votes)
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