Monica Kass Rogers

Spudnut Donut Holes

SAY, “HELLO,” to our spudnuts! These little potato-donut morsels are descendants of the German fastnacht fritter. Putting mashed potatoes in doughnut batter may sound weird, but potatoes add moisture to the dough, yielding a soft and tender donut that doesn’t taste potato-ey at all. Salt Lake City entrepreneur Bob Pelton learned about potato donuts while

British Pork Pie

AMERICANS LOVE THEIR apple pie, but in Britain, pork pies rule the pastry roost. Brits spend more than £165 million on pork pies every year, according to statistics from the Kantar Worldpanel–more than they shell out for any other pie variety there. And among pork pies, the Melton Mowbray variety is king. Melton Mowbray, a town

Shaping Spaces

Jordan Mozer perches on a stool by his drafting table, head down and eyes focused as he sketches in the soft morning light. The table behind him is strewn with design-project flotsam for a house in Bangkok, restaurant consultations in Germany, and the Love in the ChromaZone work for his Annette and Dale Schuh Visiting

Love the Artist & the Art

Alicia Segal still remembers waking up each morning to the painting that hung over her childhood bed. Tinted in hues of pink and blue dye and textured with glue, the abstract painting by her mother Judith was full of feeling. “I loved that painting so much,” Segal recalls. “I used to reach up and touch

Apple Almond Cheese Tart

America’s love of apples is a deeply-rooted passion, with recipes from mothers, aunts, and grandmothers long held dear. My mother used bright green Granny Smith apples to make her apple cheese tart, tucking apple slices into a sweet cream cheese filling and sprinkling almond slices on top. My version of the family recipe injects the

Roast Rainbow Carrots with Ginger and Honey

Turns out the common orange carrot that has marched through our lives on lunch plates, dinner platters, and crudités trays is a rather latecomer to America. Historians tell us it wasn’t eaten here until after World War I when soldiers returning home brought with them stories of delicious European carrot preparations. The Dutch are credited

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Monica Kass Rogers

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