Everyone knows that the holidays are hectic—but Rick Rodgers, cooking teacher and bestselling cookbook author, knows that they don't have to be. Christmas 101 offers the busy cook carefree ways to entertain with surefire recipes of old favorites, menus, timetables, make-ahead tips, and more. Rodgers will help you throw fabulous cocktail parties and traditional buffets, cook a perfect roast, and spice up your favorite recipes with a contemporary twist.

You'll also learn how to make classic breads, candies, and desserts that are the tokens of this special time of year. With patience, kindness, and humor, Rodgers will help you to cook up the very best holiday season yet.

From the book...

Caesar Dip with Crudités

Makes about 12 appetizer servings

Thick, cheesy Caesar salad dressing seemed a natural to turn into a dip. But when I was researching the original dressing recipe, I found out a fascinating fact. Caesar salad was originally served with whole romaine lettuce hearts because it was meant to be eaten with the fingers! And it's just as good with other vegetables. If you wish, serve the dip with Garlic Crostini, too. They'll be reminiscent of the croutons served on Caesar Salad.

Make Ahead: The dip can be made up to 3 days ahead; the vegetables can be prepared up to 1 day ahead.

Dip

Ingredients:

1 cup mayonnaise

½ cup sour cream

½ cup freshly grated Parmesan or Pecorino Romano cheese

1 tablespoon fresh lemon juice

½ teaspoon anchovy paste

1 garlic clove, crushed through a press

Assorted fresh vegetables, such as romaine hearts separated into leaves, carrot, celery, and cucumber sticks, mushroom caps, cherry tomatoes, and Garlic Crostini (page 12), for dipping

To make the dip, mix together all the ingredients in a medium bowl. Cover and chill for at least 1 hour before serving.

To serve, transfer the dip to a serving bowl and serve with the vegetables.

Stilton and Walnut Balls

Makes 12 to 16 appetizer servings

Cheese balls aren't supposed to be classy, just delicious, but this recipe has a very sophisticated combination of flavors. It goes well with plain water crackers, but it is also terrific spread on sliced pears.

Make Ahead: The cheese balls can be made up to 5 days ahead.

8 ounces Stilton or other blue cheese, rind removed, at room temperature

Ingredients:

One 8-ounce package cream cheese, at room temperature

2 tablespoons tawny port

¼ teaspoon freshly ground black pepper

1 cup walnuts, toasted and coarsely chopped

Water crackers, for serving

Cored, sliced, ripe Bosc pears, tossed with lemon juice to discourage browning, for serving

Instructions:

In a medium bowl, using a rubber spatula, mash the Stilton and cream cheese together until smooth. Work in the port and pepper. Place a piece of plastic wrap on the work surface, and scrape the cheese mixture into the center of the wrap. Use the plastic wrap to form the cheese mixture into a ball (it will be soft). Refrigerate until the ball is chilled and firm, at least 4 hours or overnight.

To serve, unwrap the ball and roll in the chopped nuts. Transfer to a platter and serve with the crackers and pears...

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. His recipes have also appeared in Bon Appétit, Fine Cooking, and Cooking Light. He lives in New Jersey.