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: A Bowl of (Dried) Cherries
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.
Stirring the Pot: Swamped!
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.
Stirring the Pot: A Trio of Treats
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.
Stirring the Pot: Apples to Apples
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.