Monica Kass Rogers

Fresh Oysters With Mignonette Granita

Consider the Oyster. That food writer extraordinaire M.F.K. Fisher devoted a book of this title to bivalve mollusks speaks to their undying appeal. Published in 1941, the book, full of Fisher’s wit, wisdom, and recipes, devotes an entire chapter to oysters’ reputation as an aphrodisiac. An astounding number of men, she says, “can tell of

Chocolate Cherry Whipped Cream Cake

CHOCOLATE FUDGE and tender yellow cake layers with vanilla cream and cherry fillings, and cherries on the top! This beautiful cake is one fancy Valentine. The recipe makes a four-layer cake, but we often make it with three as shown in the photos, saving one of the chocolate layers for another time. Cherry Filling and Topping

40 Cloves of Garlic Chicken-Healthy Version

WHEN JAMES BEARD first whipped this up for Julia Child, he included matchstick-sliced carrot and slivered onion in the dish as we’ve done here. What we took out was half of the olive oil and all of the chicken skin. You won’t miss it! We’ve also browned the chicken to add color before the long oven

Harvest Gold

The golden glow spilling through Pixca’s front windows may be as warm as Oaxaca, Chef-owner Fernando Angelina’s birthplace, but the food is a global embrace. Pixca, the Mayan word for “harvest,” continues the vegetable-forward adventures Angelina started as executive chef at Guildhall in Glencoe, with new seasonal surprises. The burrata you’ve had elsewhere as an

Dream Tarts

In Portugal, little egg custard tarts called Pastel de Nata are ubiquitous, found at every espresso stand or coffee shop. “We eat them every day there,” says Teresa Sousa, co-owner and spokeswoman for Inbictus Factory bakery. “They’re as popular as doughnuts are here.” Eggy desserts have been a Portuguese favorite since the 18th-century, thanks to

Sweet & Savory Holiday Treats: Chocolate-Dipped Walnut Brittle and Oat Crackers with Ginger Cream

FOR YOUR HOLIDAY GATHERINGS and edible gift-giving this year, we’ve put together a delectable savory, and a delicious sweet: Oat Crackers with Ginger Cream and Chocolate-Dipped Walnut Brittle. The little Wheat Thin-sized oat crackers are our spin on a recipe we love from Ina Garten. Their rich flavor and crunchy texture goes perfectly with a

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Monica Kass Rogers

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