Soulmates Cooking

Soulmates Cooking Soulmates Cooking -- sharing our love of food The Soulmates Cooking team has had a lifelong passion for cooking and entertaining. Happy Cooking!
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The husband and wife team of 25-plus years released their first cookbook in 2022. The team is looking forward to collaborating with you, sharing recipes from the cookbook, new culinary creations, cooking tips and ideas. The Soulmates Cooking ebook will be available for Apple and Android devices in February 2023.

06/11/2026

Sometimes the side dish ends up being the star of the show.

These Greek-style lemon potatoes are roasted in chicken stock, olive oil, fresh lemon juice, garlic, and oregano until they’re golden on the outside and creamy on the inside.

The finishing touch of lemon zest, parsley, and flaky salt takes them over the top.

Simple recipe and delicious for the spring and summer! Enjoy!

3 lbs Yukon Gold Potatoes
¼ cup Extra Virgin Olive Oil
⅓ cup Fresh Lemon Juice
1½ cups Chicken Stock
4 Garlic Cloves Minced
1 Tbsp Dried Oregano
Kosher Salt and Black Pepper to Taste

To Finish
1-2 Tbsp Lemon Zest
2 Tbsp Fresh Parsley Chopped

Prepare
Preheat oven to 425°F. Cut potatoes into thick wedges and place in a roasting pan or baking dish.

Season
Add olive oil, lemon juice, chicken stock, garlic, oregano, salt, and pepper. Toss thoroughly and arrange in a single layer.

Roast
Roast at 425°F for approximately 40-45 minutes. At this point: Most of the liquid should be reduced, potatoes should be beginning to brown and edges should be developing color.

Reduce oven temperature to 375°F. Continue roasting for approximately 10-15 minutes until potatoes are deeply golden, interiors are creamy, and additional liquid has been absorbed. It’s ok to have a small amount of liquid remaining.

Rest
Remove from the oven, cover loosely with foil, and rest 10-15 minutes.

Finish
Sprinkle with lemon zest, parsley and optionally, a pinch of flaky salt.

06/05/2026

We all remember Hamburger Helper!

We both grew up in Italian-American households. Hamburger helper didn’t show up for dinner very often, not with our family’s never-ending desire for pasta and tomato sauce. It still made its way to our table on occasion.

It was one of those easy weeknight dinners that gave our parents a break, put food on the table quickly and fed a large group. We decided to make our own version from scratch with ground beef, Italian sausage, shallots, garlic, real cheese, and fresh parsley.

Still a one-pot, simple meal, but made with fresh ingredients.

Are you giving this a try or grabbing a few boxes from the market?

06/01/2026

Save this one! Miso paste always comes in a container way bigger than the recipe needs, so here’s one of our favorite ways to use the rest.

This glaze comes together with miso, honey, soy, garlic, and ginger, then gets brushed over crispy chicken thighs until sticky and caramelized. Sweet, savory, and packed with umami flavor.

If you’ve got leftover miso in the fridge, this is a good place to start.

05/26/2026

We only get soft-shell crabs once a year and we forget how delicious they are. We wish beach snack shacks sold sandwiches like this. If they did, we’d order one every single time.

Crispy fried soft-shell crab piled onto toasted brioche with lemon Old Bay mayo, shredded lettuce, tomato, and quick-pickled fennel and red onion. Lots of great textures and flavors in this sandwich, and exactly the kind of sandwich we want all summer.

Recipe in comments.

05/21/2026

Classic New York cheesecake with a mango glaze. This cheesecake recipe goes back decades. We have made very small adjustments over the years. We do like to use our base cheesecake and spin up different versions, like this one with a mango glaze.

Crust
8 Tbsp Salted Butter, Melted
1¾ cups Graham Cracker Crumbs (GF Optional)
1 tsp Ground Cinnamon

Filling
2½ lbs Cream Cheese, Softened
1¼ cups Granulated Sugar
2 Tbsp Vanilla Extract
5 Large Eggs

Fresh Mango Purée
Flesh from 2 Ripe Mangoes
2 Tbsp Granulated Sugar
⅓ cup Water (plus 1–2 Tbsp as needed)

Mango Glaze
1½ cups Fresh Mango Purée
2 Tbsp Granulated Sugar (adjust to taste)
1 tsp Lemon Juice
Pinch Kosher Salt
¾-1 tsp Agar Agar Powder

Crust: Preheat oven to 375°F. Combine melted butter, crumbs, and cinnamon. Press firmly into the bottom of a 10-inch springform pan. Freeze for 15 minutes.

Filling: Beat cream cheese, sugar, and vanilla on medium speed for 5 minutes, scraping down sides. Reduce speed and add eggs one at a time (30 seconds between each). Scrape down and mix for a final 30 seconds.

Bake: Wrap the bottom of the springform pan in two layers of foil and place it on a sheet pan. Pour filling over the crust. Place on the middle rack. Pour warm water onto the sheet pan, filling it ½-inch up (do not let water touch the filling). Bake for 1 hour. Turn off heat, open the door, and let sit for 15–20 minutes. Rest on the counter for 30 minutes, then cover and refrigerate overnight (at least 8 hours).

Mango Purée: Combine mango flesh, sugar, and ⅓ cup water in a saucepan over medium heat. Simmer, stirring, for 3–5 minutes until soft. Blend until smooth. Strain through a fine mesh sieve. If too thick, add 1–2 Tbsp water. The purée should be pourable. Measure 1½ cups for the glaze.

Glaze: Transfer 1½ cups purée, sugar, and agar agar to a saucepan. Whisk and bring to a full simmer, cooking for 1–2 minutes to activate the agar agar. Remove from heat. Stir in lemon juice and salt. Let cool for 2–3 minutes. Pour evenly over the chilled cheesecake and let set at room temperature for 10–15 minutes.

05/14/2026

Soft shell crabs look intimidating, but they’re actually one of the easiest seafood dishes you can make at home.

Lightly dredged, pan fried in olive oil until crispy, then finished with a ginger soy butter sauce built with sake, mirin, shallots, and garlic.

We put this dish on our restaurant menu every time they were in season.

Would you give this one a try or do you prefer traditional deep fried, sandwich style?

05/12/2026

Pork loin isn’t dry. It’s usually just overcooked.

Reverse searing slowly brings the pork up to temperature before the final sear, which helps keep it juicy from edge to edge.

We finished the pork with a shiitake Dijon cream pan sauce. We buy our pork loins from Costco and one provides 2 dinners for 20 bucks!

Pork
2 lb Center Cut Pork Loin
2 Tbsp Avocado Oil
1½ tsp Kosher Salt
1 tsp Coarse Ground Black Pepper
1 tsp Garlic Powder

Shiitake Dijon Cream Sauce
2 Tbsp Salted Butter
1 Large Shallot Finely Minced
3 Garlic Cloves Minced
8 oz Shiitake Mushrooms Stemmed and Sliced
½ cup Dry White Wine
1 cup Heavy Cream
1 Tbsp Dijon Mustard
1 tsp Fresh Thyme Leaves or ½ tsp Ground Thyme
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Preheat the oven to 225 degrees.

Trim any excess silver skin or large exterior fat from the pork loin. Cut 4 thick pork loin chops approximately 1½ to 2 inches thick. Pat the pork dry thoroughly with paper towels. Season all sides with kosher salt, black pepper, and garlic powder.

Place the pork chops on a wire rack set over a sheet pan. Transfer to the oven and cook until the internal temperature reaches 122–125 degrees.

Remove the pork from the oven and rest for 5–10 minutes while heating a cast iron skillet over medium-high to high heat.

Add the avocado oil. Once the oil is shimmering, sear the pork chops for approximately 1-2 minutes per side and edges until deeply browned.

Transfer the pork chops to a plate and reduce the heat to medium.

Add the butter, shallots, and garlic to the skillet. Cook for 1–2 minutes, stirring frequently, until fragrant and softened.

Add the shiitake mushrooms and cook until browned and most of their liquid has evaporated, approximately 6–8 minutes.

Pour in the white wine and scrape the bottom of the pan to release any browned bits. Simmer until the wine is reduced by about half.

Add the heavy cream and thyme. Simmer gently for 3–5 minutes until slightly thickened.

Stir in the Dijon mustard until fully incorporated. Taste and season with kosher salt and black pepper as needed.

Spoon the sauce over the pork chops and serve.

05/04/2026

This pasta is simple, but it’s one of those dishes that’s easy to mess up.

The difference isn’t ingredients, it’s technique. Less water to increase the starch content. Cold butter and pasta water to finish cooking the pasta, and most importantly, making the cremina outside of the pan and then tossing with pasta.

Good luck with this lemon pasta. We know you will nail it and love making it for your family and friends. Great spring recipe!

Recipe:
1 lb Spaghetti
⅓ cup Freshly Squeezed Lemon Juice (About 2 Lemons)
2 tsp Lemon Zest (1 Lemon)
1½ Tbsp Fresh Oregano Minced
1¾ cups Freshly Grated Parmesan Cheese
3 Tbsp Cold Salted Butter
2 Tbsp Extra Virgin Olive Oil
2 cups Pasta Water (Reserved)
Fresh Basil
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste

Place a pot of salted water on high heat. Use less water than usual to concentrate starch.

In a mixing bowl, combine lemon juice, lemon zest, oregano, Parmesan cheese and a pinch of black pepper. Set aside.

Cook the pasta until just shy of al dente. Stir well during the first minute of cooking to release starch. Reserve about 2 cups of pasta water before draining.

In a large pan over low heat, add 1 cup pasta water and the cold butter. Swirl continuously until the butter fully emulsifies into a glossy sauce.

Transfer the pasta into the pan. Toss vigorously to coat, allowing the pasta to finish cooking to al dente in the sauce.

Add the olive oil and continue tossing until incorporated.

Remove the pan from the heat.

Add ⅓–½ cup hot pasta water to the lemon and cheese mixture. Whisk until smooth and pourable.

Pour the mixture into the pan all at once. Toss continuously until the sauce becomes smooth and creamy. Add small splashes of pasta water as needed to loosen and stretch the sauce.

Taste and adjust seasoning with kosher salt and black pepper if needed. Go easy on the salt as the cheese is salty.

Plate the pasta. Loosen the reserved sauce with a splash of pasta water and spoon over the top.

Finish with fresh basil and black pepper.

04/28/2026

Not your standard Pasta salad! We love this pasta salad with toasted coconut, a vibrant vinaigrette and broiled shrimp. We served this at our restaurant and it’s a salad we selected to be included in our cookbook.

We owned our restaurant 30 years ago but we seem to remember this salad being a result of trying to move leftover pasta that was pre-boiled/shocked for a busy night of service as any chef would to control food costs.

Angel hair pasta with shrimp and some sort of sauce on special Saturday night and then spun into a chilled salad for lunch special the next day.

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Newtown, PA
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