Monica Kass Rogers

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

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

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Monica Kass Rogers

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