Monica Kass Rogers

Sour Cherry Hand Pies

Hand pies are nostalgic. They recall childhood memories of biking with friends after school to a corner grocery store to find a rack of pies—wax-paper- sleeved, sugar-slicked, skimpy on the filling, but easy to grip in one hand as you wheeled leisurely down the street. Homemade hand pies build on that nostalgia with better flavor

Grilled Pork Chops with Fresh Currant Marinade and Sauce

FRESH CURRANT BERRIES are the culinary pearls of the fruit family. A member of the gooseberry family native to Europe, currants also grow here. White or red, each tiny fruit pops with a burst of tart sweetness, with flavor a bit like cranberry, but brighter. Thinking those flavors would be very nice with meat sent

Summer Squash & Chèvre Tart With Green Garlic And Peas

Nothing gets me out of bed faster on a summer Saturday than the farmers’ market. The thought of colorful, crisp, fragrant, and tender vegetables waiting to greet me under the white tents is simply irresistible. Last week’s visit yielded brilliant yellow and green squash (zucchini and pattypan), tall green stalks of uncured garlic, and piles

Summer Squash & Chèvre Tart with Green Garlic and Peas

Red Plum Galette

Of the many juicy fruits that come with summer’s bounty, red plums are among my favorites. A simple galette is an easy way to highlight them. The word galette—French for “flat cake”—originated in the 14th century, and over the centuries the term has been applied to a wide array of sweet and savory treats, all

Olive Oil Cake With Strawberries and Thyme

A ONE-LAYER LOVE of a cake, this beauty stands tall on the plate with the most tender crumb. I’ve adapted the recipe from The New York Times to include strawberries roasted with thyme and port in the cake, plus a slather of Italian buttercream and drizzle of roast strawberry sauce on top. The savory notes

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Monica Kass Rogers

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