Rick Rodgers
Contributor
Rick Rodgers is an award-winning cookbook writer and culinary instructor. An author of over forty diverse books, Rodgers co-authoredSarabeth’s KitchenandThe Model Bakery Cookbookand editedThe Baker’s Dozen Cookbook. Rick often works behind the scenes as a consultant for entertainment figures, celebrity chefs, and corporations to develop their cookbook projects, including over ten cookbooks for Williams-Sonoma. His recipes have appeared in a number of publications such asCooking Light,Men’s Health,Food and Wine, and online. He has also presented on television shows such asToday,CBS Good Morning, andFood Network Challenge. Winner ofBon Appétit’sOutstanding Cooking Teacher of the Year Award, Rodgers teaches sold-out cooking classes around the world.rickrodgers.com
Spanish Grilled Cheese Sandwiches with Manchego and Jamón Serrano
Jamón Serrano, a salty cured Spanish ham, is the traditional pairing for Manchego cheese. The ham is sold at specialty foods stores and at Spanish and Latin markets, and the cheese can be found at some supermarkets and at specialty foods stores.
Baked Brie with Mushrooms and Thyme
Brie is even more indulgent when warm and covered with mushrooms. Serve this appetizer on a cold evening with a big red wine.
Mashed-Potato Casserole with Gouda and Bacon
A terrific side for roast pork loin or roast chicken. Smoky cheese and bacon are stirred into rich and creamy mashed potatoes. You can mash the potatoes with a regular masher or—even better—a ricer.
Gruyère and Cider Fondue
Nutty Gruyère is de rigueur for a classic Swiss fondue. Hard apple cider, cider vinegar, and Calvados (apple brandy) give this great version added interest. Kielbasa, apples, and bread are served alongside for dipping— but potatoes are also good. Just steam some new potatoes or fingerlings until cooked but not falling apart, and cut them into wedges. Also, any sausage—not just kielbasa—will do. We like andouille or chicken and apple sausage, too.
Wholewheat Blinis with American Caviar
In this sophisticated appetizer, the blinis are topped with American caviar, a delicious alternative to the pricey imported stuff.
Mussel and Fennel Bisque
Who needs lobster? Mussels bring a similar richness to this soup.
Blue Cheese Gougères
Danish blue cheese, which is more economical than Roquefort, adds a rich tang to these cheese puffs.
Root Vegetables Anna
This side is a riff onpommes Anna, a classic French dish of sliced, layered potatoes cooked in a shallow pan. In this modern version, the potatoes are joined by slices of celery root and turnip.
Pear Soufflés with Chocolate Sauce
Soufflés are usually associated with extravagant meals, but they're cheaper to make than you may think. A soufflé is made primarily of eggs, a very budget-friendly ingredient.
Spinach and Mushrooms with Truffle Oil
Fresh truffles cost hundreds of dollars per pound. A drizzle of truffle oil gives a similar flavor and aroma for a fraction of the price.
Roast Beef with Dijon-Caper Sauce
Eye of round roast isnt as expensive as prime rib, but its packed with flavor.
Salted Roast Turkey with Herbs and Shallot-Dijon Gravy
Looking for a classic turkey with some added depth of flavor? This is the one for you. The meat tastes of sage, rosemary, and thyme.
Watermelon, Tomato and Mint Salad
What may seem like an incongruous mixture is actually a harmonious blend of ingredients and textures. There are few dishes that illustrate how the seemingly disparate flavors of sweet, sour, bitter, and salty can be successfully combined. One tip: While the melon should be chilled, the other ingredients are their most flavorful at room temperature, so combine the salad just before serving.
S'mores Cheesecake with Summer Berries
Two American classics in one dessert: A rich milk chocolate cheesecake sandwiched between a buttery graham cracker crust and a fluffy marshmallow topping.