Sponsorship

Recipe 13 results
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

Sponsorship

“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
Health educator and certified Ayurvedic practitioner Kristin Londergan’s roasted root veggies and red lentil dal with cabbage, rice, and millet. | Photo by Ruthie Cohen

Stirring the Pot: Ayurveda, a Holistic Feast
Ruthie Cohen
LP columnist Ruthie Cohen stirs up Ayurveda-inspired recipes from health educator Kristin Londergan. A 5,000-year-old holistic physical and spiritual practice, Ayurveda is meant to bring balance into one’s life. Ruthie says the food is “a feast for the eyes, a boon for your gut, a balm for your spirit.” Click here to read the full story.
Read More
(clockwise from top left) Ruthie Cohen's beef stew, carrot salad with dried cherries, and macaroni and cheese. | Photo by Ruthie Cohen

Stirring the Pot: Guiltless and Often Tastier Shortcuts
Ruthie Cohen
Sometimes, taking a shortcut will reveal something new and wonderful; sometimes it just gets the job done faster. In the kitchen, as Ruthie Cohen has discovered several times, something as simple as a jar of salsa could be your eureka moment. Click here to read the full story.
Read More

Sponsorship

Ruthie Cohen's daughters, (l-r) Arianna and Eve, lather the uncooked turkey with mustard in preparation for Thanksgiving dinner. | Photo by Ruthie Cohen

Stirring the Pot: At Thanksgiving, Let ‘the Absurdities’ Creep In
Ruthie Cohen
Ruthie Cohen shares her wisdom about what’s most important at Thanksgiving dinner. People often get distracted by the bird, the side dishes, or the presentation. In this edition of Stirring the Pot, she advises not to suppress “the absurdities and silliness that creep in” — and enjoy not knowing how it will all turn out. Click here to read the full story.
Read More
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.
Read More
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.
Read More

Sponsorship

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.
Read More
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.
Read More
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.
Read More
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.
Read More

Sponsorship