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Articles by Rick Rodgers
Jellied Cranberry Sauce
Democracy Dies in Darkness clock15 mins courseCondiment Jellied Cranberry Sauce Start Cooking Comment on this story Reviews Add to your saved recipes Save By Rick Rodgers This cranberry sauce is similar to the stuff that comes out of the can, but better because it's homemade and not quite as sweet. The recipe doubles easily. Adapted from Rick Rodgers's "Thanksgiving 101" (William Morrow, 2007).
Homemade Whipped Cream
Arrow Jump To RecipeSave Story Save this storyPrint This homemade whipped cream recipe proves why no store-bought version comes close. Originally paired with a Sachertorte in Rick Rodgers’ Kaffeehaus, it highlights Vienna’s café tradition, where fresh whipped cream tops everything from coffee to cake—and even savory soups. Perfect for pumpkin pie, hot chocolate, ice cream sundaes, strawberry shortcake, and more, this easy whipped cream recipe delivers fluffy, stable, consistent results.
Baked Herbed Stuffing Recipe
Arrow Jump To RecipeSave Recipe Save RecipePrint The beauty of this herb stuffing recipe is its unabashed ease: Rather than dice up a loaf of fresh bread just to dry it out, you’ll start with packaged dried bread stuffing mix, which is already loaded with flavorful dried herbs. Instead of following the package directions, you’ll zhuzh things up with a pinch more dried sage, plus fresh parsley, celery, and plenty of melted butter.
Post 68 participates in Leland Tunk or Treat 2023
The John E. Jacobs American Legion Post 68 theme this year was “Day of the Dead.” The Town of Leland Trunk or Treat event was held on Saturday, Oct 28. Trunk or Treat was attended by approximately 1,500 children this year. Post 68 members that participated were Rick Rodgers (Event Lead), Jim and Debbie Zelenski, Lou Tranzillo, John Marone, Mike and Judy Buongione.
It's Not Thanksgiving in Texas Without Funeral Potatoes
Early in the morning on Thanksgiving, I'd rush from my bed straight to the kitchen, eager to help my mom with the holiday preparations. She'd already been cooking for days at this point-chopping vegetables, gathering giblets for gravy, and drying out batches of cornbread for her dressing (which if we were lucky, came twofold-one version enriched with chunks of sausage; the other bolstered with shrimp and crawfish).
Tangy Grilled Chicken Wings With Quick Giardiniera
In this recipe the building blocks of Buffalo wings-saucy chicken, cheesy dip, and a crunchy vegetable component-get turned ever so slightly on their heads. Don't worry, you still get the full messy, creamy, pickley eat-with-your-hands experience. While the chicken wings marinate in a spiced tomato paste mixture, you'll quickly pickle a fresh trifecta of carrot, celery, and cauliflower to make an easy giardiniera.
Tiramisu Granita
Full of warm coffee and cocoa flavors contrasting with cool cream, tiramisu has a special place in my heart. But every time I set out to make it, I wind up on a wild goose chase to find ladyfingers (and enough room in my refrigerator for a whole casserole dish). This spin turns those trademark flavors into a coffee-cognac granita with a whipped mascarpone cream topping. The dessert is loosely inspired by a granita I had a few years ago on a hot summer day at Tazza d'Oro in Rome.
Brandy Alexander
Ingredients Makes: 1 drink 1 ounce brandy 1 ounce white creme de cacao 1 ounce half and half freshly grated nutmeg or cocoa powder to garnish Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare.
Somlói Galuska
Step 1 Position a rack in the center of the oven and heat to 350°F. Lightly butter the bottom only of a 13 X 9-inch baking pan, and line the bottom with parchment or wax paper. Step 2 To make the plain layer: Combine the eggs and sugar in the bowl of a heavy-duty electric mixer or a stainless-steel medium bowl. Fit into a medium saucepan of simmering water (the water should not touch the bowl) on medium heat.
Homemade Whipped Cream
Pour the cream into a well-chilled bowl and add the sugar and vanilla. Using an electric hand mixer or balloon whisk, beat the cream to the desired consistency. For soft peaks, the cream will be just thick enough to hold its shape in soft billows. For stiffly beaten cream, the beaters or whisk wires will leave distinct traces on the cream and stand in firm peaks when the beaters are lifted. Do Ahead: The cream can be whipped up to 1 day ahead, covered tightly with plastic wrap, and refrigerated.
Baked Penne with Farmhouse Cheddar and Leeks
Really nice recipe as is and will be good to use as a base to alter depending on our mood. I'm not sure why some of the comments but I guess a lot of folks want that over the top flavors but traditional mac and cheese done right isn't that powerful of flavor. If you want a strong flavor just add to taste before baking. Loved it! Went smoky-bacon route though.. substituted 1 red onion for leeks and /- 1.5tsp chipotle chili powder for pepper sauce.
Rib Roundup - Article - FineCooking
by Rick Rodgers from Fine Cooking #118, pp. 38-43 Let’s talk ribs. Like most people, when I say “ribs,” I mean pork ribs. I think that their sweet, succulent meat far surpasses beef ribs and trendy lamb ribs, and they’re easy to find at the market, too.
Five-Spice Hot Apple Cider
Hot apple cider fills the entire house with a welcoming, spicy aroma. The spices here are a bit more exotic than the usual blend. You can find star anise and Sichuan peppercorns at Asian grocers and many supermarkets. Serve the rum on the side so guests can add as much as they wish, if any at all.
Apple Strudel - Recipe - FineCooking
Featured in our 2018 Christmas Guide Tara Donne Servings: 8 One bite of this strudel, with its flaky pastry and sweet spiced apple-nut filling, and you’ll understand why it’s worth it to make strudel from scratch. For the filling, use any apple that holds its shape when baked. Ingredients For the filling 1-1/2 oz. (3 Tbs.) unsalted butter 1-1/2 cups coarse fresh breadcrumbs 3 Tbs. raisins 2 Tbs. golden rum 1/3 cup plus 1 Tbs. granulated sugar 1/4 tsp. ground cinnamon 2 lb.
Braised Country-Style Pork Ribs with Mustard-Beer Sauce
Scott Phillips Servings: 4 to 6 Cooking country ribs with moist heat helps melt excess fat and soften tough bits. Here they’re broiled until browned and then braised with beer and aromatic vegetables so they absorb tons of flavor. The braising liquid is then reduced into a sweet-and-salty sauce for glazing the ribs and drizzling over them before serving. Ingredients For the ribs 6-1/2 lb. bone-in country-style pork ribs, cut into individual ribs (12 to 16 large, meaty ribs) 2 12-oz.
Root Beer Barbecued Spareribs
Cookbook author and cooking teacher Rick Rodgers’s immediate family isn’t too large (he has two brothers, also excellent cooks), but his extended family is very big. His great-grandmother had nine children, and his maternal grandmother had seven, so, many relatives show up for the family reunions that occur on an irregular basis. “We often use my mom’s birthday as a reason for us all to get together—last year it was thirty-five hungry people. Spareribs are the favorite main course.
Herb-Rubbed Pork Spareribs with Honey-Lemon Glaze
Scott Phillips Servings: 6 Many cooks boil or bake spareribs before grilling to render their tough meat tender, but that method leaves a lot of flavor behind in the pot or the baking pan. This recipe has you grill them in foil so they cook quickly in their own juice, and all the flavor is trapped inside the foil. Finishing the ribs with a simple glaze gives them extra flavor and crisp edges.
S'mores Cheesecake with Summer Berries
One of my "go to" recipes when I want to wow the crowd. I make it per the recipe, except for a few very small changes: 1) Crust- I use a few more graham crackers, omit the sugar (the entire cheesecake is sweet enough), and bring the crumbs up the side of the pan; 2) filling- I use a 10oz. bag of Ghiradelli 60% bittersweet chocolate chips (more intense chocolate flavor without the cloying sweetness of the milk chocolate; and 3) omit the berries altogether.
Roasted Teriyaki Spareribs
Maren Caruso Servings: 4 A low oven gently roasts these ribs to a moist and tender doneness. The sweet-salty teriyaki glaze goes well with steamed rice and stir-fried vegetables. This recipe is excerpted from Big Buy Cooking. Ingredients For the ribs 2 racks pork spareribs (about 9 lbs.) 2 Tbs. light brown sugar Kosher salt 1 Tbs. Asian sesame oil 2 tsp. five-spice powder For the glaze 1/4 cup peeled and coarsely chopped fresh ginger 2 medium cloves garlic, coarsely chopped 2 Tbs.
Hickory-Smoked Baby Back Ribs with Apricot-Bourbon Barbecue Sauce
Scott Phillips Servings: 6 Tender baby backs get big flavor from a quartet of seasonings—a spice rub, a tangy mop that keeps the ribs moist on the grill, hickory wood smoke, and a sweet-tart glaze and dipping sauce. Ingredients For the spice rub 1 Tbs. plus 2 tsp. kosher salt 1 Tbs. plus 1 tsp. chili powder 2 tsp. cumin seeds, coarsely ground (preferably in a mortar) 2 tsp. coriander seeds, coarsely ground (preferably in a mortar) 2 tsp. granulated garlic 2 tsp.
Christmas Dinner in Derbyshire - The Cook's Cook
Nana still lived in Laurel Cottage, where my mother was born and where five generations of the family had lived before her. It was a tiny 2-bedroomed cottage, with very limited facilities even in the 1950s and 60s (by which I mean that there was only one cold-water tap, the ‘privy’ was down the garden and cooking was done on the open range). However, there was one culinary event each year that was special – Christmas Dinner at my Nana’s cottage in Eyam, Derbyshire.
Grace and Generosity: 1997 Alta Vista Malbec Mendoza, Argentina - The Cook's Cook
As for its being, back then in the late 1990s, the first Malbec I’d ever had, it was the first wine called a Malbec, which is to say, my first varietally labeled Malbec.
Celebrity Cause: Spotlight on the Celebrity Cookbook - The Cook's Cook
Paychecks are not optional in my business plan as a food writer. Writing cookbooks is my profession. I don’t always get to choose my assignments. When an editor calls me looking for help, I usually commit because, realistically, there are many other writers who would be willing to take the job. Sometimes my name goes on the cover as a byline, sometimes I am just listed in the acknowledgments, and other times, I go entirely undercover with an ironclad nondisclosure agreement.
New Year's Day Open House Menu
Before you go... Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food brings us together. We rely on you to do this. You have the power to keep us cooking, sharing these stories, and helping you in the kitchen. Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table.
The Fondue Party You Can Throw With Your Kids on New Year's Eve
New Year's Eve is traditionally kind of an adult holiday. The Champagne. The romance. The staying up super late. But it's also hard to find a babysitter on a big holiday—and you might want to take advantage of the last days of your vacation to spend with your kids. So if you're going to be home with the family on New Year's, why not throw a fondue party? Unless your kids are Benjamin Buttoning, they likely weren't around in the '60s, so this will be a totally novel concept to them.
A Baking Hint - The Cook's Cook
When turning a cake out onto a rack to cool, lay a smooth kitchen towel on the rack, then dust the top of the cake with powdered sugar, invert it onto the cloth, and remove the pan. Air can circulate freely under the cake, allowing steam from the warm cake to dissipate as the cake cools. The powdered sugar will keep the surface of the cake from sticking when it is lifted from the cloth, and the cloth will keep the rack from making deep lines on the surface of the warm cake.
Two Menus for Christmas Brunch
Throughout the holiday season, our houses are filled with friends and family, so we both love to serve brunch, that marvelous culinary invention that combines breakfast and lunch. It cuts down on the host's workload, as it bundles two meals in one, and enables us to spend more time with our guests. Because brunch is served early in the day, prep time is at a premium.
Bourbon-and-Vanilla-Brined Pork Chops
Scott Phillips Servings: 4 Bourbon has vanilla notes that pair well with smoky grilled pork; here it’s enhanced further by the vanilla extract in the brine. For even more smoky flavor, throw some hardwood chips that have been soaked in water for 30 minutes over the coals before grilling these chops (or, for a gas grill, wrap the soaked chips in foil and place over the burner). Ingredients For the brine 1 oz. kosher salt (1/4 cup if using Diamond Crystal; 2 Tbs.
Celebrating Piragi - The Cook's Cook
The impending birth of my daughter’s first child makes me nostalgic about how holidays and special events were marked by my Latvian mother and father. The first order of business: Bake the pirags!* My mother, a fine baker, would prepare the rich dough and my father — “Pup,” as he was called by his children and grandchildren — would prep the onions, ham and bacon for rendering. He thoroughly enjoyed the task, mincing with precision.
Preview of February Cookbooks
There are some delicious cookbooks being released in February and today I'll share a few that I'm excited about with more previews coming throughout the month. Happy reading. Dulce de Leche: Recipes, Stories, & Sweet Traditions by Josephine Caminos Oria is a cookbook and memoir rolled into one.
Making Magic with Pomegranates
I spent my first college semester at the University of Guadalajara in Mexico. It will come as no surprise that I spent more time cooking with my Mexican family than I did studying. One evening, my host mother, Señora García, put a plate of food in front of me that I had never seen before in my limited experience with Cal-Mexican food.
Master Quick Pickling for Any Vegetable
It’s harvest season where I live in the Northeast, and probably where you live, too. The local farmers and my neighbors’ gardens are producing more than I can cook, especially vegetables. In the past, this would mean an opportunity to pull the preserving equipment out of my basement and put up a dozen or so jars of homemade pickles. I’ve done more than my share of traditional pickling and I have the pot, tongs, jar rack, assorted lids, and other canning paraphernalia to prove it.
Mushroom and Leek Soup with Thyme Cream
Using electric mixer, beat cream just until soft peaks form. Fold in 2 teaspoons thyme. Cover and refrigerate at least 2 hours to blend flavors. (Thyme cream can be made up to 1 day ahead. If cream separates, whisk until soft peaks re-form. ) Remove from refrigerator 1 hour before serving to come to room temperature. In 4-quart stock pot over moderately high heat, heat 2 tablespoons butter until hot but not smoking.
Farmhouse Herbed Stuffing
This recipe makes enough stuffing for the Classic Roast Turkey with Herbed Stuffing and Old-Fashioned Gravy , or to serve eight people when baked as a side dish. If you're making a larger turkey, you'll want to scale up this recipe accordingly. The beauty of this American classic is its adaptability, as it can be almost endlessly enhanced. If you wish, use one of the variations below or experiment to create your own specialty.
Creamy, Crunchy Cilantro-Lime Slaw
A big bowl of creamy coleslaw is basically required at just about every summer event. And this version, spiked with chiles, lime, and cilantro, is lighter and brighter than the standard. Use a head of green cabbage here, not red or purple, which would dye the dressing an unappealing pink. To achieve uniformly thin slices of cabbage, your best bet is to use a Microplane, but a sharp knife will also work.
Sachertorte
In the past few years, bakers have been upping the ante with chocolate desserts (think of your local American bistro's "warm chocolate cakes with gooey chocolate centers"). The Sachertorte is a refined, elegant combination of chocolate flavors, complemented by a compulsory mound of Schlag. The whipped cream is an important part of the picture, as it moistens the frankly firm cake layers. Every bit of Sachertorte is supposed to be dipped in the whipped cream.
Classic Stuffed Turkey With Old-Fashioned Gravy
Herbed stuffing Step 1 Place rack in middle of oven; preheat oven to 325°. Toast 10 cups (1") cubes crusty country-style bread (1 lb.) on a large rimmed baking sheet until just dry, 25-30 minutes. Step 2 Melt ½ cup (1 stick) unsalted butter in a large heavy skillet over moderately low heat. Add 3 medium onions, chopped, 3 celery ribs, thinly sliced crosswise, 1 tsp. dried thyme, ½ tsp. dried sage, and ½ tsp. dried rosemary; cook, stirring occasionally, until vegetables are softened, about 10 minutes.
Homemade Turkey Stock
While you can certainly make homemade turkey stock using a leftover turkey carcass (in fact, we encourage it), the problem inherent in doing so is that most people don't have access to one until after the Thanksgiving holiday. For folks who want turkey stock to use day of, we're delighted to report there's another way. This turkey stock recipe is made with turkey wings, which are relatively inexpensive and available throughout the year.
Cosmopolitan Cranberry Sauce
This vibrant condiment takes its inspiration from the popular cocktail the Cosmopolitan. The alcohol heightens the sauce's flavor, but for kids and nondrinkers, the recipe can easily be made nonalcoholic by substituting orange juice for the water and deleting the vodka and liqueur.
Short Ribs Provençale with Crème Fraîche Mashed Potatoes
How would you rate Short Ribs Provençale with Crème Fraîche Mashed Potatoes ? It’s the best short ribs recipe! My family asks for it over and over. - for them — for their dinner parties. I follow it exactly as written except leave out the last addition of carrots. Not necessary. I use boneless short ribs from Costco I have had this recipe for years and it is my husband’s favorite. Very flavorful and elegant I would and have made this again and again and again.
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