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

Breakfast Egg Crostini: Scrumptious breakfast bites

By Diane Rossen Worthington

JewishWorldReview.com | I taught a demonstration recently at an event in Sausalito, Calif. on the topic of crostini. These easy-to-assemble, thinly sliced toasts are a blank canvas for savory and sweet toppings, often served as an appetizer in Italy with a smear of pureed chicken livers. They are versatile little crisps. Topped with pesto and herbs, they make an excellent garnish on a chilled or hot soup. With puree of peas, ricotta and mint, they are a wonderful accent to a summer salad.

Breakfast crostini are a Seriously Simple cook's best friend. They are delicious smeared with soft cream cheese and topped with sliced fruit or berries and a drizzle of honey. Here, the toasts are topped with creamy scrambled eggs and a pretty pea shoot garnish. "The Bride and Groom Cookbook" shows you how to prepare and assemble these scrumptious breakfast bites with simple instructions. Authors (and twins) Mary Corpening Barber and Sara Corpening Whiteford instill confidence in neophyte cooks with both their ideas and recipes. Feel free to double or triple this recipe. Just remember that more eggs will take a bit longer to cook.


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Scrambled eggs can be as soft or as firm as you like. These eggs are all about creaminess; you can even add a bit of margarine to them after they are cooked for extra flavor and texture. Think of these eggs as a basic recipe and then consider the variations below. Serve alongside some crisp sausage and grilled or sauteed tomatoes. A perfect way to begin your day.

— Try different types of bread like sourdough or ciabatta.

— Add finely chopped smoked salmon to the eggs when they come off the heat.

— Saute chopped onions or leeks until they are caramelized; then add the eggs.

— Try any of these garnishes: chives or chive blossoms, chopped tomatoes, diced avocado, watercress or mache.


Adapted with permission from "The Bride and Groom Cookbook," by Mary Corpening Barber and Sara Corpening Whiteford (Chronicle Books, 2003)

Serves 2

  • 4 thick slices nutty whole-grain bread

  • 4 farm-fresh or organic eggs

  • 2 tbsp best-quality extra-virgin olive oil

  • 2 tbsp unsalted margarine

  • Sea salt

  • Freshly ground black pepper

1. Toast the bread lightly in a toaster or toaster oven. Arrange open-face on 2 serving plates or a small platter.

2. Crack the eggs into a medium bowl and whisk together to combine yolks and whites completely.

3. Heat olive oil and 1 tablespoon of the butter in a small nonstick frying pan over medium-high heat. Add the beaten eggs at all once, and season with salt and pepper. Immediately lower the heat to medium-low and stir constantly with a wooden spoon or a whisk until the eggs are creamy and just beginning to set into hundreds of little curds. If the eggs look dry and pull away from the pan, you've gone too far.

4. Quickly whisk in the remaining tablespoon of butter, immediately pull the pan from the heat, and spoon the eggs directly onto the toasted bread before they set. Garnish with your favorite herbs or greens. Drizzle with your finest olive oil and finish with freshly ground black pepper or paprika, if desired.

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