Monica Kass Rogers

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

Arugula, Asian Pear, and Spiced Nut Salad

SO SIMPLE TO MAKE, and yet so deeply flavored, this salad is a summer favorite. It’s a toss of baby arugula leaves with juicy Asian pear, the tang of balsamic vinaigrette, creaminess of blue cheese crumbles, and crunch of spiced nuts. Add a fresh baked baguette and you have a beautiful lunch. 2 entrée portions

Fall-off-the-Bone Rosemary, Garlic, and Mustard Pork Roast

Low and slow. There is no better way to cook a nice, big pork shoulder roast—one that you have marinated in a delicious rub of garlic, rosemary, mustard, and miso. At 250°, the oven seems barely on. But as the hours pass, four … six … seven, the house fills with the most delicious aroma.

Equitable Equity

When Winnetka native Lauren Hamlin received her MBA from the University of Chicago Booth School of Business in 2014, she was one of only two women in a class of 800 graduates to go into private equity. For Hamlin, now a principal at Merit Capital Partners, the lopsided numbers had to be taken in stride

Black Cod With Dill Caper And Coconut Milk Sauce

IF YOU ARE A thoughtful seafood lover, you know it’s better to eat fish that are caught or farmed in ways that support species sustainability and the health of the oceans they swim in. This delicious dish supports you in that. The recipe works well with any number of flaky white fish. But among them,

Almond Sables With Lavender Ice Cream

Sablé is French for “sandy,” an apt description for the delicate crumbly texture of these buttery, almond-enriched cookies that originated in Sablé-sur-Sarthe, France. Also known as Sablé Breton, or French butter cookies, they are cousins to shortbread but are shaped into rounds rather than fingers. As I have been working more with natural sweeteners, these

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Monica Kass Rogers

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