Monica Kass Rogers

Although familiar comforts like mac and cheese, chili, and slow roasts can bring warmth on cold winter nights, now and then I like to spice things up at the dinner table with something more exotic. These little pies do just that. Seasoned with bzar, an Emirati mixture of ten spices that has an almost garam

Turkey may be de rigueur for Thanksgiving, but when our publisher, John Conatser, sits down with his family for a holiday meal, wild boar will be the main course. “For Thanksgiving and other special meals, we only eat wild game we’ve hunted,” says Conatser, who brought home a Russian boar from his latest hunting expedition—this

There is nothing like oven-roasting to bring out deep flavors in beets and carrots; flavors rich enough to match their vibrant hues. This dish takes these flavors to another level with the addition of warm spices for pungent depth, lemon-zested yogurt for cool creaminess, a smear of Tunisian harissa paste for heat, and crisp chickpeas

Because I love them so, herbs dominated my vegetable garden this year—dill, oregano, lovage, lavender, parsley, French tarragon, lemon balm, and lemon thyme, plus many kinds of basil, rosemary, and sage. Yes, all of those lovelies, plus a few veg essentials: including tomatoes! Waiting for the red globes to reach their peak, I first made