­

Sponsorship

Recipes 33 results
Ruthie Cohen, LP’s aproned sage, is back in the kitchen, stirring the pot and serving up delicious recipes. This month, she shows us how to spice up the pantry, then makes chermoula (above), a savory Moroccan sauce that works with vegetables, fish, meats, and couscous. | Photos by Ruthie Cohen

Stirring the Pot: Chermoula and a Pantry Infused with Delight
Ruthie Cohen
Ruthie Cohen is back in the kitchen! After a two-year, too-long hiatus, LP’s aproned sage is once again serving up delicious recipes. This month, she stirs the pot by showing us how to spice up the pantry and make chermoula, a savory Moroccan sauce that works with vegetables, fish, meats, and couscous. Click here for the whole chermoula.
Read More
Writer Ruthie Cohen says Crystal Orly’s Ekah Yoga studio, pre-pandemic, was a community destination, with live music events, pot luck gatherings, a community garden, family nights, and kids’ activities. “Post-lockdown has been less rosy,” says Ruthie. But Ekah is hosting a Halloween-themed “Spooktacular Event” to bring the community back. (l-r) Yoga teachers Sarah Peters, Ruthie Cohen, and Marci Becker. | Courtesy photo

Stirring the Pot: The Little Yoga Studio That Could
Ruthie Cohen
Limestone Post columnist Ruthie Cohen says Crystal Orly’s Ekah Yoga studio, pre-pandemic, was a community destination, with live music events, pot luck gatherings, a community garden, family nights, and kids’ activities. “Post-lockdown has been less rosy,” says Ruthie. But Ekah is hosting a Halloween-themed event to bring the community back. Click here to read Ruthie’s article.
Read More

Sponsorship

Ruthie Cohen stirs the pot this month with paprika-rich Hungarian bean soup, courtesy of Valeria Varga, senior lecturer in IU’s Hungarian Studies program. Hungary is known for its paprika, and Valeria makes cooking demonstrations an essential part of her summer courses. | Photo by Ruthie Cohen

Stirring the Pot: Valeria Dreams of Paprika
Ruthie Cohen
Ruthie Cohen stirs the pot this month with paprika-rich Hungarian bean soup, courtesy of Valeria Varga, senior lecturer in IU’s Hungarian Studies program. Hungary is known for its paprika, and Valeria makes cooking demonstrations an essential part of her summer courses. “There is nothing like the aroma and the color of paprika,” Valeria says. Click here for the story and recipe!
Read More

Soup Bowl Benefit Oral History + What To Expect This Year
Duane Busick
Duane Busick’s oral history of the Soup Bowl Benefit, in words and video, gives a behind-the-scenes look at the event that has raised $1.5 million for the Hoosier Hills Food Bank since 1994. This year, the 27th Soup Bowl includes actual soup bowls and a livestream music show. Click here for Duane’s oral history and to learn about this year’s event.
Read More
Limestone Post food columnist Ruthie Cohen says her lifelong love affair with dairy, eggs, meat, poultry, and fish has come to an end. But the breakup is not heartbreaking. Rather, she's now in a healthier relationship with a little more spice — and grains, beans, legumes, fruits, and vegetables — a diet harnessing plant power. | Photo by Ruthie Cohen

Stirring the Pot: Ruthie’s Plant Power Recipes
Ruthie Cohen
For too many reasons to ignore, LP food columnist Ruthie Cohen says her lifelong love affair with dairy, eggs, meat, poultry, and fish has come to an end. But the breakup is not heartbreaking. Rather, she's now in a healthier relationship with a little more spice — and grains, beans, legumes, fruits, and vegetables. Click here for four of Ruthie’s recipes that harness plant power.
Read More

Sponsorship

Her grandson’s fascination with dump trucks has helped Ruthie Cohen to up her game in the kitchen. Now she considers “other methods and materials for cooking.” Led by “a little child with his toy bulldozer in hand,” she explores how a Japanese donabe, left, and a Tunisian tagine, right, can enrich your kitchen creations. | Photo by Ruthie Cohen

Stirring the Pot: Dump Trucks and Donabes
Ruthie Cohen
Her grandson’s fascination with dump trucks has helped Ruthie Cohen to up her game in the kitchen. Now she considers “other methods and materials for cooking.” Led by “a little child with his toy bulldozer in hand,” she explores how a Japanese donabe and a Tunisian tagine can enrich your kitchen creations. Click here to read the full story.
Read More
Photo by Ruthie Cohen

Stirring the Pot: Mini Mommy
Ruthie Cohen
“Every family has its outliers,” writes Ruthie Cohen in Stirring the Pot. The outlier in her family is Eve, aka “Mini Mommy,” the only one of Ruthie’s five children who shares her enthusiasm for cooking. “Mea culpa,” admits Ruthie. But her and Eve’s time in the kitchen has inspired some hearty winter fare. Click here to read the full story.
Read More
Ruthie Cohen keeps little food in her refrigerator, and yet she’s known to whip up three-course dinners without a trip to the store. How? She raids her pantry. Limestone Post’s resident sage shares her “Very Subjective, Idiosyncratic, Essential List” for a well-stocked pantry and freezer, as well as some of the dishes you can make with a quick trip to the market, such as her Cornbread in the Round. | Photo by Ruthie Cohen

Stirring the Pot: Pantry Raid
Ruthie Cohen
Ruthie Cohen keeps little food in her refrigerator, and yet she’s known to whip up three-course dinners without a trip to the store. How? She raids her pantry. Limestone Post’s resident sage shares her “Very Subjective, Idiosyncratic, Essential List” for a well-stocked pantry and freezer. Click here to read the full story.
Read More

Sponsorship

While Ruthie Cohen's mother always kept a tin of dry mustard in the cupboard, Ruthie didn’t acquire a taste for the “nasty condiment” until years later. Now she uses it frequently in dishes such as her Middle Eastern–style Chicken in Mustard Sauce and Romain and Walnut Salad (both pictured here). | Photo by Ruthie Cohen

Stirring the Pot: Acquired Tastes, The Mighty Mustard Seed
Ruthie Cohen
In this edition of Stirring the Pot, writer Ruthie Cohen experiences a bit of Dijon vu. While her mother always kept a tin of dry mustard in the cupboard, Ruthie didn’t acquire a taste for the “nasty condiment” until years later. Now it’s a part of her well-stocked kitchen. Click here to read the full story.
Read More
Ruthie Cohen says planning a menu can be like reaching for a favorite pair of jeans. Resorting to reliable recipes can make us forget dishes that are “too basic or too fussy or too old-fashioned.” But also delicious. Our Stirring the Pot columnist suggests shaking up the repertoire by resurrecting old faves, such as her hamburger kabobs. | Photo by Ruthie Cohen

Stirring the Pot: Shaking Up the Repertoire
Ruthie Cohen
Ruthie Cohen says planning a menu can be like reaching for a favorite pair of jeans. Resorting to reliable recipes can make us forget dishes that are “too basic or too fussy or too old-fashioned.” But also delicious. Our Stirring the Pot columnist suggests shaking up the repertoire by resurrecting old faves. Click here to read the full story.
Read More
Kitchen sage Ruthie Cohen ponders the wonders, and challenges, of life through the tissue-thin lens of phyllo. Working with the delicate dough is much like life, she says. And using it for Moroccan-inspired confections, a revelation. | Photo by Victoria Shibut / 123RF Stock Photo

Stirring the Pot: Phyllo, Confections, and Revelations
Ruthie Cohen
In this serving of Stirring the Pot, kitchen sage Ruthie Cohen ponders the wonders, and challenges, of life through the tissue-thin lens of phyllo. Working with the delicate dough is much like life, she says. And using it for Moroccan-inspired confections, a revelation. “Honor the dough,” Ruthie writes, “and you’re good to go.” Click here to read the full story.
Read More
“Baking is an art that people consume,” home baker Elizabeth Bauder says. “It’s a creative outlet. It’s a way to love people.” Pictured here are her parade-worthy cinnamon rolls. | Photo by Ruthie Cohen

Stirring the Pot: ‘Baking Is an Art That People Consume’
Ruthie Cohen
In her latest column, Stirring the Pot, Ruthie Cohen savors the confection of cinnamon rolls from home baker Elizabeth Bauder. With patience and care, these warm, gooey treats are surprisingly easy to make. Baking is a creative outlet, Elizabeth says. “It’s a way to love people.” Click here to read the full story.
Read More

Sponsorship