Monica Kass Rogers

Bûche de Noël (Christmas Yule Log Cake)

Among our family’s holiday-making traditions, filling rooms with boughs of evergreen is one of the brightest and best. As we bring armfuls of snowy branches in, there is freshness and chill, that wild citrusy conifer smell, and always, a swell of gratitude for nature’s provision. This celebratory cake, with its cute caps of meringue mushrooms,

Rock Cornish Game Hens With Wild Rice Stuffing

Easy-to-cook with nice fatty skin, plump breasts, and tender texture, Rock Cornish game hens are a nice addition to festive fall dinner tables. Weighing in at a pound-and-a-half each, they plate beautifully for one-per-person service. For this recipe, I’ve marinated the hens in a spice rub of paprika, herbs, and garlic, filled them with a

Melting Apple Cake

BAKING RECIPES usually frown on softer apples, specifying instead that you use Granny Smith. But this fragrantly spiced, fabulously flavored and pleasingly textured cake makes beautiful use of varieties such as Roma, Cortland, or MacIntosh which have tender flesh. This is also good with apples that you’ve had in a bowl on the counter for

Panna Cotta with Wine Poached Pears

As far back as the 15th century, English cooks discovered that wine-poaching hard pears made them tender and tasty. One abbey had cooks “pare wardens (hard cooking pears), clean, seethe them in red wine till they be tender, then take them up and put them in a pot; put thereto wine of Crete or Vernage

Prairie Grass Café

So many of the outings we took for granted two years ago have now become cherished events. High up on that list? The opportunity to dine in at a good restaurant. Restaurateurs whose entire purpose is to give guests delicious and memorable dining experiences have had to meet unimaginable challenges during months of stop-and-go restrictions.

Butternut Squash Ravioli with Browned Butter Sage Sauce

EVERYONE HAS A favorite Italian pasta dish, and this autumnal treat is mine. Tender ravioli pillows filled with butternut squash, onion, and savory parmesan, are finished with browned butter and sage. In northern Italy, friends there tell me this dish is served throughout fall and winter, even starring as the first course in Christmas Eve feasts.

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Monica Kass Rogers

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