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Recipes 32 results
Ruthie Cohen's deconstructed salad highlights each ingredient. | Photo by Ruthie Cohen

Stirring the Pot: Spring — Such Bounty, Such Joy
Ruthie Cohen
Spring brings such a fresh bounty of veggies and greens, the recipes are bound only by your mood and temperament, says Ruthie Cohen. “In food, in fashion, in life, we are always making choices, assembling, reassembling, collecting, discarding.” Making the everyday unique, making the timeless your own, she says, creates loveliness in the world. Click here to read the full story.
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Twenty years ago, Ruthie Cohen's granola recipe included everything but "the proverbial kitchen sink." Since then, she's simplified the recipe — and oats are the star. | Photo by Ruthie Cohen

Stirring the Pot: Granola, Where More Is Often Less — How Lifelike
Ruthie Cohen
Ruthie Cohen has learned that you don’t mess with certain things in life. Her chicken soup, for instance. Or her mother’s meatball recipe. But, usually, as with Ruthie's granola, the recipe changes: Ingredients are added and deleted until, ultimately, the dish is stripped to its delicious essence. How lifelike. Click here to read the full story.
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Ruthie Cohen's Chicken Marrakesh is cooked with dried cherries, other dried fruit, olives, and pecans. | Photo by Ruthie Cohen

Stirring the Pot: A Bowl of (Dried) Cherries
Ruthie Cohen
Being a friend is a privilege, says Ruthie Cohen. With some friends, talking about cooking and cherries can lead to talk of restaurants, yoga poses, children, grandchildren, and former husbands. For her, friendship is a hallowed institution — a lifeline in stormy seas and a place where we can be our best selves. Click here to read the full story.
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Ruthie Cohen's son named this dish "Swamp" almost 20 years ago, and the name has allowed her to claim the recipe in a way that is singular to her family. | Photo by Ruthie Cohen

Stirring the Pot: Swamped!
Ruthie Cohen
A dish doesn’t have to look pretty, or even sound pretty, to be delicious. And Ruthie Cohen’s souplike, stewlike “Swamp” is more than either of those. It’s her own version of Proust’s madeleine, a tasty delight that brings back fond memories of the time a smart-aleck teenager gave the dish its name. Click here to read the full story.
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Clockwise from left: Ruthie Cohen's White Chocolate Cherry Macadamia Cookies, Chocolate Chip Medley Cookies, and Toffee Bars make great treats. | Photo by Ruthie Cohen

Stirring the Pot: A Trio of Treats
Ruthie Cohen
Ruthie Cohen says volunteering at Habitat for Humanity is both humbling and empowering. But her biggest contribution isn’t hanging doors or framing sheds — although she has learned such skills (more or less). Rather, the skill she brings to the worksite has helped her find a home among her fellow volunteers. Click here to read the full story.
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Ruthie Cohen's Stuffing Loaf, an alternative to stuffing made from the bird's cavity. | Photo by Ruthie Cohen

Stirring the Pot: A Journey to the 7 Minute Thanksgiving Meal
Ruthie Cohen
After realizing her Thanksgiving dinners were not so Norman Rockwellian, Ruthie Cohen shed the expectation of “how things ought to be” and embraced the way things are. Preparing for Thanksgiving dinner has now become an ongoing celebration — and her utilitarian Stuffing Loaf, a means to an end. Click here to read the full story.
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Ruthie Cohen's "coveted and labor-intensive" Drora Apple Pie Cake. | Photo by Ruthie Cohen

Stirring the Pot: Apples to Apples
Ruthie Cohen
Ruthie Cohen reflects on how rituals season our lives, such as the apple-picking pilgrimages she and her children used to take every fall. Although her children have “launched” (that is, left the nest), she continues to peel, core, and prepare, adding her own touches to a coveted recipe and remembering the smiling eyes of her apple-cheeked children. Click here to read the full story.
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A pattypan squash had been intimidating Ruthie Cohen for a week, before she used it to create a ratatouille. | Photo courtesy of Jamain

Stirring the Pot: Craft a Recipe, Craft a Life
Ruthie Cohen
Hang out by the stove with Ruthie Cohen as she creates ratatouille from a pattypan squash that has been intimidating her for a week. In her food column, "Stirring the Pot," a Limestone Post exclusive, the mischievous sage contemplates the simple and often mysterious sauce of life, while always “respecting the alchemy.” Click here to read the full story.
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