Cookbook: Autumn Gatherings, Causal Food to Enjoy With Family and Friends

the appetizer:

Prepare for Fall parties with Autumn Gatherings by Rick Rodgers, featuring recipes like Cranberry Rum-Raisin Sauce; Butternut Squash Bisque with Chipotle-Red Pepper Swirl; and Roasted Salmon with Pomegranate Butter Sauce.

Cookbook

Autumn Gatherings
Causal Food to Enjoy With Family and Friends

by Rick Rodgers

Click to buy Autumn Gatherings

Continuing his popular Seasonal Gatherings series, Rick Rodgers's latest offering shares the bounty of harvest time. Like its companion books, Autumn Gatherings: Casual Food to Enjoy with Family and Friends has simple, scrumptious fare that showcases the season's produce and encourages cooks to gather around the table with loved ones.

In these pages you will find cozy, uncomplicated fare to enjoy with the traditions of the season. You find recipes perfect for tailgating (Hoboken Cheesesteaks) or a Halloween party (Carrot-Apple Cupcakes), and a delicious centerpiece for your Thanksgiving feast (Dry-Brined Roast Turkey with Sage and Cider Gravy).

For a snack with friends after carving your Jack 0' Lantern, nibble on Warm Roasted Butternut Squash Salsa with Tortilla Chips in front of the fire. Follow it with a main course of Red-Eye Chili (its secret ingredient is coffee) and a dessert of warm Pumpkin Sticky Toffee Pudding.

All of autumn's fruits and vegetables find their way into the recipes, from cranberries to figs, to Concord grapes and sweet potatoes. Curious cooks will find delicious uses for potentially unfamiliar items like persimmons (enjoy Grandma Edith's Persimmon Cookies while doing back-to-school homework with the kids) and quince (it looks like a lumpy pear) baked into a luscious Tarte Tatin.

About the Author

Rick Rodgers is the author of more than thirty cookbooks on a wide range of subjects, from holiday entertaining to fondue and slow-cooker cuisine. He received the prestigious Bon AppHit American Food and Entertainment Award for Outstanding Cooking Teacher of 1999. His cookbooks include Dip It!, Fondue, Ready and Waiting, and six titles for Williams-Sonoma. His recipes have appeared in Bon Appetit, Food and Wine, Fine Cooking, Cooking Light, and Real Food. He lives in the New York area.