In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Asian Gravlax With Ginger Mustard Sauce: A no-cook appetizer for warm summer days

By Diane Rossen Worthington

JewishWorldReview.com | I like serving gravlax during the warm weather since no cooking is required. The fish is actually cooked, or cured, by the marinade. Easy to put together, thinly sliced gravlax is a crowd-pleasing appetizer. Gravlax is traditionally marinated with dill. This Asian variation uses the stronger, more aromatic cilantro along with fresh peeled ginger and spicy Sichuan peppercorns. Sometimes called anise pepper or Chinese pepper, Sichuan peppercorns can be found in Chinese markets. If they aren't available, use white peppercorns. The key to slicing the salmon is using a very sharp knife (a boning, fileting or Japanese sashimi knife works well) and slicing the salmon on the bias so it is on an angle. This makes for a very pretty presentation. Don't worry if your slices aren't perfect. You can lay them out on a serving plate, and the garnishes and sauce will hide any imperfections.

Fresh julienned vegetables are quickly blanched in boiling water to cook them just slightly. Then the vegetables are sauteed in a little butter and oil to accentuate their flavor.


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Remember that the curing takes time, so begin four days before you plan to serve this. This sweet mustard sauce has a texture similar to mayonnaise. It's great with poached salmon or gravlax. Serve the salmon on or alongside recommended breads with the Sweet Mustard Basil Sauce. To drink? Try a crisp and lively Sauvignon Blanc, which is ideal with the gravlax.


Serves 8 to 12

  • 2 to 2 1/2 pounds fresh salmon fillet (1 large piece)

  • 3 tablespoons sugar

  • 2 tablespoons kosher or coarse salt

  • 2 teaspoons Sichuan peppercorns or white peppercorns

  • 1 teaspoon coriander seeds

  • 1 tablespoon peeled and finely chopped fresh ginger

  • 4 large bunches fresh cilantro


Lemon wedges

Fresh cilantro leaves

Ginger-Mustard Sauce (recipe follows)

Thinly sliced, dark pumpernickel, French or sourdough bread, for serving

1. Lay the salmon on a sheet of wax paper. Combine the sugar, salt, peppercorns, coriander seeds and ginger in a small bowl. Rub the top of the salmon with half of the peppercorn mixture. Turn the fillet and rub the second side with the remaining mixture. Press down firmly on the salmon to help the seasonings adhere, and be sure to coat the fish evenly.

2. Arrange 2 bunches of the cilantro on the bottom of a large, shallow, nonaluminum pan. Place the salmon on top, then arrange the remaining 2 bunches of cilantro over the salmon, covering it as completely as possible.

3. Cover the salmon well with aluminum foil or plastic wrap, place a weight on top -- a heavy pot lid, brick, or large can -- and refrigerate. Turn the salmon twice a day for 4 days. Make sure the cilantro and peppercorn paste is still evenly distributed.

4. To serve, remove all the cilantro and peppercorn paste. Lightly pat the salmon dry with paper towels, making sure all the salt and sugar is removed. Slice crosswise very thinly on the diagonal. Arrange on a platter or serving plates and garnish with the lemon wedges and cilantro leaves. Serve with the Ginger-Mustard Sauce and the bread.


Makes: 1 cup

  • 1/4 cup Dijon or whole-grain mustard

  • 3 tablespoons dark brown sugar

  • 2 tablespoons cider vinegar

  • 1 teaspoon dry mustard

  • 1/3 cup vegetable oil

  • 1 tablespoon peeled and finely chopped fresh ginger

  • 2 tablespoons finely chopped fresh cilantro

  • 1 tablespoon finely chopped fresh parsley

1. In a blender or food processor fitted with the metal blade, combine the prepared mustard, brown sugar, vinegar and dry mustard, and process for a few seconds. With the machine running, slowly add the oil in a steady stream and process until the sauce is thick and smooth. Add the ginger, cilantro and parsley, and process for another minute, or until blended.

2. Pour the sauce into a small bowl. Refrigerate for 2 to 3 hours, or until ready to use.

Advance preparation: Sauce can be prepared up to 3 weeks ahead, covered, and refrigerated.

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© 2012, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.