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Ruthie Cohen

Ruthie Cohen

Ruthie Cohen moved from New Jersey to Bloomington in November 2011. Every day she marvels at her good fortune to be living in this gem of a town. When she is not devising recipes in her kitchen and feeding her friends, Ruthie practices and teaches yoga at Ekah and Bloomington Yoga Collective.

Posts by this contributor 35 results

Stirring the Pot: The Little Yoga Studio That Could

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.

Stirring the Pot: Valeria Dreams of Paprika

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!

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Stirring the Pot: Spice Girl

Limestone Post’s food sage, Ruthie Cohen, settles a domestic dispute by offering us recipes inspired by her daughter Leigh, the last of the Cohen kids to be featured in her column. Ruthie says Leigh “embodies the essential ingredients that ignite: a zest for life, a fire in her belly, a brash sizzle, and a subtle hint of sweetness.” Click here for Ruthie’s Leigh-inspired recipes.

Stirring the Pot: Ruthie’s Plant Power Recipes

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.

Stirring the Pot: Dump Trucks and Donabes

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.

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Stirring the Pot: Mini Mommy

“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.

Stirring the Pot: Pantry Raid

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.

Stirring the Pot: Flour, Yeast, Salt, Water, and Love — Bloomington Bakers

Among the many talented people in B-town, some nurture our minds, some our souls, some our bellies, writes Ruthie Cohen. Surround a creative person with “caring mentors and a supportive community, and watch her grow.” In her column, Stirring the Pot, Ruthie profiles a few of the nurturing souls in kitchens across town. Click here to read the full story.

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Stirring the Pot: Acquired Tastes, The Mighty Mustard Seed

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.

Stirring the Pot: Shaking Up the Repertoire

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.

Stirring the Pot: Phyllo, Confections, and Revelations

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.

Stirring the Pot: ‘Baking Is an Art That People Consume’

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.