Monica Kass Rogers

As transitions go, September is a favorite. On the cusp of new beginnings and fresh starts, the month feels full of excitement and promise. These gorgeous veal rib chops are what we’re grilling for our celebratory so-long-to-summer. Because veal has less muscle than beef from older cattle, it’s more tender and more mildly flavored than

I like bitter lettuces—radicchio, endive, arugula—even dandelion, but balanced. So, this salad has just a few leaves of the most pungent ones, with lots of oak leaf and arugula. I sweetly mellowed the mix with a roasted garlic and white balsamic vinaigrette, pancetta crisped in olive oil that you spoon over to wilt the lettuces

One of my dear friends, Becky, who grew up in Thailand introduced me to Thai cuisine. As she cooked me my first Thai meal, she explained that there is no actual Thai word for “salad,” but tossing fresh vegetables, proteins, and noodles together with a dressing is the commonplace equivalent, called “yam.” (I quickly learned

Anyway you slice it, there is nothing quite so refreshing as chilled fresh citrus with mango, pineapple, and banana. Arranged in rounds on the serving platter, the oranges make a pretty surround for chunks of mango, pineapple, and banana piled in the middle. Add a cloud of whipped yogurt-cream on top and you are in

Kleicha (various spellings) is ubiquitous at religious holidays and special occasions in the Middle East. There are many variations of recipes for the pretty roll-ups of crispy yeasted dough around a smooth date filling. But the cookies always include dates, cardamom, and sometimes nigella (often labeled Black Seed or Kalonji in Middle Eastern grocery stores.)