Monica Kass Rogers

SPRING GREEN BRUNCH SKILLET

Spring welcomes green into our landscapes and our kitchens. That means lovely fresh ramps, spring leeks, tender young asparagus, and more. On the North Shore, we are lucky to have access to fresh farm produce from the more than 60 Illinois farms that are a part of Down at the Farms, LLC—all in a one-stop-shop:

CAULIFLOWER, BACON + PEPPERJACK GRATIN

Step aside, mac and cheese! This saucy cauliflower bake—with bacon, onion, and pepper jack cheese under a crisp crumb topping—is vegetal-ly better. Quite literally edible flowers, heads of cauliflower are the mildest-flavored members of the cruciferous vegetable family. Yes, bacon, cheese, mustard-cream, and Panko makes this comfort food—but with vegetal benefits. Like its more aggressive

SOPHIA STEAK LAKE FOREST: GOOD HISTORY BEARS REPEATING

The paths restaurateurs follow as they create destinations for the dining public weave from city to suburb, township to village. But the aim is always the same: to shape places that draw and satisfy local clientele. That Ryan O’Donnell and Glenn Keefer’s path has led them to open not just one, but two Sophia Steak

Momma Chef

It happened for years. Home cook and mother of three Karen Nochimowski would whip up a dinner for family and friends only to be pinged the next day with multiple requests for the recipe. Nochimowski was happy to comply. But the response to her Honey Curry Chicken, (chicken thighs baked with honey, mustard, and curry

MOMMA CHEF

SWEET HEART OF A TART

Whenever I hear the words, “Valentine’s Day,” this rhyme always comes to mind:The Queen of Hearts,She made some tarts,All on a summer’s day;The Knave of Hearts,He stole those tarts,And took them clean away. These lines, written in the 1700s by an anonymous poet, were part of a poem inspired by a deck of playing cards

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Monica Kass Rogers

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