Monica Kass Rogers

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

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