Rick Rodgers

Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague

Kaffeehaus

Home-spun recipes for America's favorite foods Roll up your shirtsleeves, don your apron, and prepare to enjoy your favorite recipes. In these pages, celebrated cookbook author Rick Rodgers takes you on a delicious journey featuring the best of American comfort food. Over 100 nostalgic dishes are brought to life through mouthwatering photography and engaging personal tales, bringing endless inspiration for every meal, whether morning, noon, or night. A stack of blueberry pancakes drizzled with syrup, a creamy dish of mac and cheese, hearty spaghetti and meatballs, old-fashioned buttermilk fried chicken, warm peach cobbler with a scoop of vanilla ice cream—no matter what your idea of the ultimate comfort food is, you will discover it in this enticing collection of over 125 recipes for the most treasured American dishes. For celebrated cookbook author Rick Rodgers, comfort food is all about nostalgic indulgences shared with family and friends. From hearty beef stew to baked ziti with sausage to a towering slice of lemon meringue pie, Rick shares his enthusiasm through personal tales and recipes for hearty, luscious foods that will take you back to childhood. The rich assortment of recipes in Comfort Food covers every meal throughout the day—breakfast, lunch, supper, and of course, dessert. Beautiful color photography, engaging personal tales, and the story behind each delicious dish will soon have you cooking all the foods you remember from the past.

Warm and Homey, Rich and Hearty

Comfort Food

Joan Steuer

76 Delicious Recipes

Best-ever Brownies

The author of the bestselling 101 series serves up a year-round array of festive holiday menus and recipes for hassle-free gatherings of any size and for any occasion. This volume includes 20 menus and more than 100 recipes for entertaining with pain-free panache.

Celebrations 101

"On Rice" includes 70 simple, reliable recipes for an international array of delicious sauces, stews, and stir-frys to serves over rice, most of which can be prepared in less than 30 minutes. Also included is information on methods for preparing perfect rice, a guide to exciting varieties, and tips for using leftovers. 30+ photos.

On Rice

Michael Phillips

In the landmark National Biscuit Company building, Chelsea Market has inspired countless tourists and locals alike with its vegetable, meat, and seafood shops, top-notch restaurants, kitchen supply stores, and everything food-related in between. In celebration of its 15-year milestone, The Chelsea Market Cookbook collects the most interesting and famous recipes from the market’s eclectic vendors and celebrity food personalities. Archival images, gorgeous food photography, and cooking and entertaining tips and anecdotes accompany the 100 recipes, ranging from Buddakan’s Hoisin Glazed Pork Belly, to Sarabeth’s Velvety Cream of Tomato Soup, to Ruthy’s Rugelach. This keepsake volume is sure to bring the fun and tastes of this immensely popular food emporium to your home kitchen.

100 Recipes from New York's Premier Indoor Food Hall

The Chelsea Market Cookbook

"Whether planning a quick dinner after work or a holiday meal for a crowd, you will never be stumped for a side dish again. Side dishes make the meal. Think about it: What's a burger without fries, turkey without stuffing, or barbecue without coleslaw, baked beans, or macaroni and cheese--or all three? The Big Book of Sides contains more than 450 delicious recipes to complement any dish. Award-winning cooking teacher and author Rick Rodgers has carefully compiled a variety of wonderful options, from traditional to inspired, Americana to ethnic, Southern fare to California cuisine. Sections include "Eat Your Vegetables," "From the Root Cellar," "A Hill of Beans," "Righteous Rice and Great Grains," and "Pasta and Friends." Home cooks of all levels will delight in preparing Roasted Summer Squash with Pepitas and Cilantro; Chard Puttanesca; Parsnip, Apple, and Bacon Hash; Smoked Gouda Mashed Potatoes; Quinoa with Carrot and Mint; Farro, Cherry, and Feta Salad; and Butternut Squash and Potato Gratin. Rodgers also shares recipes for relishes, chutneys, pickles, baked goods (from biscuits to foccacia), and even sauces. With helpful tips on how to stock your pantry, easy-to-follow cooking techniques, gorgeous color photos, and main dish pairing suggestions, The Big Book of Sides is sure to become a trusted staple in your kitchen. Weeknight Suppers: Uncomplicated side dishes that take a relatively short time to prepare on busy weeknights Family Favorites: Foods that are guaranteed to be a hit with kids Dinner Party Secret Weapons: Side dishes that are sure to impress guests Holiday Feasts: Recipes for major holidays, from Thanksgiving to the Fourth of July Buffet Recipes: "Covered dishes" that are easy to transport to potlucks and dinner parties Retro Recipes: Nostalgic side dishes that are part of the American culinary experience, and sometimes require a can of condensed soup Cooking Classics: Essential recipes that should be in every cook's repertoire"--

More Than 450 Recipes for the Best Vegetables, Grains, Salads, Breads, Sauces, and More

The Big Book of Sides

Whether planning a quick dinner after work or a holiday meal for a crowd, you will never be stumped for a side dish again. Side dishes make the meal. Think about it: What’s a burger without fries, turkey without stuffing, or barbecue without coleslaw, baked beans, or macaroni and cheese—or all three? The Big Book of Sides contains more than 450 delicious recipes to complement any dish. Award-winning cooking teacher and author Rick Rodgers has carefully compiled a variety of wonderful options, from traditional to inspired, Americana to ethnic, Southern fare to California cuisine. Sections include “Eat Your Vegetables,” “From the Root Cellar,” “A Hill of Beans,” “Righteous Rice and Great Grains,” and “Pasta and Friends.” The Big Book of Sides shares • more than 100 information-packed entries on vegetables alone, from artichokes to zucchini, including root vegetables and grains • tutorials on the cooking techniques you need to know, such as grilling and deep-frying • at-a-glance charts for a variety of perfectly roasted vegetables and freshly cooked beans • carefree menu planning, with a complete list of special-occasion meals and suggested side dishes Home cooks of all levels will delight in preparing Roasted Summer Squash with Pepitas and Cilantro; Chard Puttanesca; Parsnip, Apple, and Bacon Hash; Smoked Gouda Mashed Potatoes; Quinoa with Carrot and Mint; Farro, Cherry, and Feta Salad; and Butternut Squash and Potato Gratin. Rodgers also shares recipes for relishes, chutneys, pickles, baked goods (from biscuits to foccacia), and even sauces. With helpful tips on how to stock your pantry, easy-to-follow cooking techniques, gorgeous color photos, and main dish pairing suggestions, The Big Book of Sides is sure to become a trusted staple in your kitchen.

More than 450 Recipes for the Best Vegetables, Grains, Salads, Breads, Sauces, and More: A Cookbook

Arlene Ward

A complete guide to the pressure cooker presents a host of delectable recipes to suit any taste--including such treats as Abilene Beef and Bean Chili, Quick Garlic Mashed Potatoes, Jalape±o and Cheese Corn Pudding, and CafT con Leche Flan--as well as helpful tips for the busy cook. Original.

Pressure Cooking for Everyone

Chuck Williams

Maren Caruso

Offers recipes for more than forty chicken dishes, including grilled chicken Cuban sandwiches, chicken with three peppers, and minestrone with chicken meatballs.

The Williams-Sonoma Collection: Chicken

Decadent recipes for crave-worthy dishes—from tuna melts to spaghetti and meatballs, macaroni and cheese to meatloaf, banana splits to brownies. Inside these pages, celebrated cookbook author Rick Rodgers shares his cherished recipes for the very best of American-style comfort foods. This collection of over 100 tempting dishes—for lunch, starters, sides, dinner, and desserts—comes to life with personal tales and stunning photography, providing delicious inspiration for everyday cooking. Recipes feature nurturing dishes guaranteed to improve your mood, including Cheesesteaks, Egg Salad Sandwiches, BLTAs, Chicken Noodle Soup, Creamy Grits, Green Bean Casserole, Baked Beans, Buttermilk Biscuits, Fish & Chips, Mom’s Home-Style Pot Roast, Buttery Mashed Potatoes, Texas Beef Chili, Smothered Pork Chops, Strawberry Shortcakes, Chocolate Chip Cookies, Apple Pie, and more.

Recipes for Classic Dishes & More

Williams-Sonoma Comfort Food

Gabriele Corcos

Debi Mazar

"New York Times bestselling authors and husband-and-wife team Debi Mazar and Gabriele Corcos invite us into their kitchen, teaching how to live la dolce vita every day with recipes that are Tuscan in spirit and influenced by the regional cooking of America"--

Heritage Recipes and Simple Pleasures from Our Kitchen to Your Table

Super Tuscan

Enhance your enjoyment of the perfect cup of tea with delectable teatime treats. Tea and Cookies by Rick Rodgers—award-winning cooking teacher and author of more than 25 acclaimed cookbooks, including the Seasonal Gatherings and 101 series—is an exquisite gift book on the history and culture of tea that includes practical information on the many varieties available to tea lovers and delicious recipes for cookies to serve with each cup.

Enjoy the Perfect Cup of Tea--with Dozens of Delectable Recipes for Teatime Treats

Tea and Cookies

Frankie Avalon

Entertainment legend Frankie Avalon has cooked his way from his mother's kitchen in South Philadelphia to Hollywood and Las Vegas. Here in his first cookbook are pitch-perfect recipes for such Italian classics as Tomato-Ricotta Lasagna and Three-Meat Sunday Gravy with Pasta, as well as unexpected treasures like Roast Pork with Fig Sauce and Pork Milanese on Kale Salad. Frankie Avalon's Italian Family Cookbook is first and foremost a collection of over 80 of his favorite dishes, ones that Frankie and his wife Kay regularly serve to their eight children and ten grandchildren. Weeknight meals, Sunday suppers, and holiday feasts are all covered with must-have recipes—each one taste-tested by Avalons of all ages. And Frankie is a great storyteller, so delicious tales of more than five decades in show business pop up like meatballs in marinara sauce. Novice and experienced cooks will find a lot to love between these pages—dozens of heirloom recipes, mouthwatering food photographs, plus candid shots of Frankie at home in Southern California with his family and some of his favorite food places and pals in the old neighborhood in Philly, tips on Italian ingredients, advice on cooking for a crowd, and more. Frankie's latest ventures include his food company, which specializes in prepared Italian food products, like rice balls and sausages, based on his heritage (his father was a butcher) and currently available on QVC.

Rick Rodgers

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