Introducing The Ultimate Chick Flick Cookbook: Fall in love with over 60 mouthwatering recipes, each inspired by the iconic romantic comedies you adore [RSargent Publishing, April 2025] by Richard S. Sargent, a swoon-worthy new cookbook offering creative food and cocktail pairings for fan-favorite films like Bridget Jones’s Diary, When Harry Met Sally, The Devil Wears Prada, and more.
Richard—an award-winning actor, filmmaker, and culinary enthusiast—invites you to recreate the magic of your favorite rom-coms at home with more than 60 easy-to-make recipes and fun drinking games. In The Ultimate Chick Flick Cookbook, you’ll find irresistible appetizers, entrées, desserts, and cocktails, such as:
- Ah Ma’s Special Dumplings (Crazy Rich Asians)
- Slippery Little Suckers (Pretty Woman)
- Baby’s Leftover Pot Roast (Dirty Dancing)
- Nine Lives cocktail (Breakfast at Tiffany’s)
- Black Tea Hot Toddy (Little Women)
- Cosmo Girl (Legally Blonde)
- Lonely Chicago Pie (Waitress)
- Brewski Beer Cheesecake (Barbie)
- Kalteen Bars (Mean Girls)
- And so much more!
“This book is my love letter to the romantic comedies I feel are universal,” Richard says. “I felt that by bringing the audience into the film through my love of cooking, it would make the films feel even more relatable.”
I love the movie choices and all the recipes! Here’s one of my favorite recipes:
Excerpted from The Ultimate Chick Flick Cookbook by Richard S. Sargent. Copyright © 2025 RSargent Publishing. Reprinted with permission from Richard S. Sargent. Palm Springs, CA. All rights reserved.
Wind Beneath My Cauliflower Wings
At a pivotal moment in the film, we hear Bette‘s “Wind Beneath My Wings,“ a timeless classic that is essentially a love letter from CC to Hillary. Even with its ups and downs, their friendship was able to stand the test of time, which might be why this movie makes me cry every damn time.
Difficulty: Easier than building a career on Broadway
Yield: 6 servings
Prep time: 20 minutes
Cook time: 40 minutes
Ingredients:
2 large heads cauliflower, cut into bite-size “wings”
11/2 cups oat milk
2 cups all-purpose flour
4 tablespoons melted butter, separated
1 tablespoon liquid smoke
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons salt
2 tablespoons pepper
2 cups panko breadcrumbs
1 cup seasoned breadcrumbs
1 cup Frank’s Red Hot
1/2 cup unsalted butter
1 teaspoon garlic salt
ranch or bleu cheese dressing, optional
celery sticks, optional
carrot sticks, optional
Directions:
1. Preheat the oven to 450°F, and wash and dry your cauliflower pieces.
2. In a large bowl, mix the oat milk, flour, 2 tablespoons of the melted butter, liquid smoke, garlic powder, onion powder, salt and pepper and whisk until smooth.
3. Using your fingers (or a fork), dip the cauliflower pieces in the batter, toss to coat completely, remove and shake off excess. Set aside.
4. In a medium bowl, combine the panko breadcrumbs, seasoned breadcrumbs, and remaining 2 tablespoons of melted butter. Toss the battered cauliflower in the breadcrumb mixture.
5. Place the cauliflower on a parchment-lined pan and bake for 15 minutes. Flip and cook for another 10 minutes or until the cauliflower is tender and the coating is crispy.
6. While the cauliflower is in the oven, heat the Frank’s Red Hot and 1⁄2 cup of butter in a pot on medium heat. Once the butter is melted, add the garlic salt and stir to combine.
7. Remove the finished cauliflower from the oven and place it in a large bowl with a lid. Pour the sauce over the cauliflower and put the lid on tightly. Gently toss the wings in the sauce, turning the covered bowl upside down and back again.
8. Plate and serve with ranch or bleu cheese dressing, celery and carrot sticks.
Happy Mother’s Day!
Self Disclosure: I received a free copy of the book to facilitate this holiday post. The images, and information were provided.
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