Monica Kass Rogers

ANCHO-BRAISED LAMB SHANKS

This is one of those “low & slow” roasts that yields fabulously tender results. You’ll put the shanks in the oven with a full gallon of chili-spiked braising liquid which, simmered down for four hours, leaves plenty of juices to reheat and glaze the shanks when you serve the dish the next day. Served with

MENDEL’S NEW HOUSE OF FASHION

It was the wedding dress that clinched it. When world-famous fashion designer Gilles Mendel and his daughter Chloé got together to design the gown for Chloé’s wedding to rock star Billy Corgan, the experience was so enjoyable that they decided to keep the collaboration going. House of Gilles, their new atelier in New York City,

THE ARTFUL TAILOR

The door to Lake City Cleaners in Lake Forest opens with a cheerful chime. A customer, arms laden with a stack of slacks, makes a beeline for Elizabeth Zender, the business’s tailor extraordinaire. “I had these made for me in Singapore…” the man begins, leading into his plea for needed repairs. And so it goes

POWER IN PINK

On first view, Chicago artist Yvette Mayorga’s ornate creations seem a fantasy in sugary pink, there just for the fun of it. Balloons bob, roses twirl, and cherubs fly like massive cake toppers in a patisserie dream. But as the intricate swirls and filigree draw you in to study the jaw-dropping detail, you realize there’s

SOUR CHERRY ALMOND BARS

If there’s one back-to-school element that helps soften kids’ daily-learning routine, it’s coming home to share a tasty after-school snack with buddies. Made with almond and gluten free flours, sour cherry jam and crunchy chopped almonds, these tender treats are a great alternative to the PBJ bars in your recipe collection. The flavor of the

MUSSELS IN WHITE WINE + PERNOD

Classic preparations of moules marinières (sailor-style mussels) go back centuries in France and Belgium, requiring nothing more than mussels, shallots, white wine, and butter. Chefs worldwide have tweaked the traditional recipe, adding herbs, sometimes cream, and, in my favorite rendition, garlic, gorgeously ripe tomatoes, and Pernod. Pernod, the anise flavored French liqueur, goes so well

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Monica Kass Rogers

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