Feb. 8, 2013 Rabbi Berel Wein: Lofty ideals must be followed with grounded applications Clifford D. May: Letter from the West Bank Steve Rothaus: Judge OKs plan for gay man, lesbian couple to be on girl's birth certificate Gloria Goodale: States consider drone bans: Overreaction or crucial for privacy rights? Environmental Nutrition Editors: Don't buy the aloe vera juice hype Michael Craig Miller, M.D.: Harvard Experts: Regular exercise pumps up memory, too Erik Lacitis: Vanity plates: Some take too much license The Kosher Gourmet by Susie Middleton: Broccoflower, Carrot and Leek Ragout with Thyme, Orange and Tapenade is a delightful and satisfying melange of veggies, herbs and aromatics Feb. 6, 2013 Nara Schoenberg: The other in-law problem Frank J. Gaffney Jr. : A see-no-jihadist for the CIA Kristen Chick: Ahmadinejad visits Cairo: How sect tempers Islamist ties between Egypt, Iran Roger Simon: Ed Koch's lucky corner Heron Marquez Estrada: Robot-building sports on a roll Patrick G. Dean, M.D.: Mayo Clinic Medical Edge: How to restore body's ability to secrete insulin Sharon Palmer, R.D.: 3 prostate-protecting diet tips The Kosher Gourmet by Emma Christensen 7 principles for to help you make the best soup ever in a slow cooker Feb. 4, 2013 Jonathan Tobin: Can Jewish Groups Speak Out on Hagel? David Wren: Findings of government study, released 3 days before Newtown shooting, at odds with gun-control crusaders Kristen Chick: Tahrir becomes terrifying, tainted Curtis Tate and Greg Gordon: US keeps building new highways while letting old ones crumble David G. Savage: Supreme Court to hear case on arrests, DNA Harvard Health Letters: Neck and shoulder pain? Know what it means and what to do Andrea N. Giancoli, M.P.H., R.D.: Eat your way to preventing age-related muscle loss The Kosher Gourmet by Diane Rossen Worthington Baked Pears in Red Wine and Port Wine Glaze: A festive winter dessert Feb. 1, 2013 Rabbi Dr. Tzvi Hersh Weinreb: Redemption Clifford D. May Home, bloody, home Christa Case Bryant andNicholas Blanford Why despite Syria's allies warning of retaliation for Israeli airstrikes, the threats are likely hollow Rick Armon, Ed Meyer and Phil Trexler Ex-police captain cleared by DNA test is freed after nearly 15 years Harvard Health Letters: Could it by your thyroid? Sharon Palmer, R.D.: When 'healthy food' isn't Sue Zeidler: Coke ad racist? Arab-American groups want to yank Super Bowl ad (INCLUDES VIDEO) The Kosher Gourmet by Nealey Dozier The secret of this soup is the garnish January 30, 2013 Allan Chernoff: Celebrating 'Back from the Dead Day' America isn't a religious country? Don't tell Superbowl fans! Mark Clayton Cybercrime takedown! Germany remembers Hitler rise to power Israel salutes U. N. --- with the one finger salute Sharon Palmer, R.D.: Get cookin' with heart-healthy fats Ballot riles Guinness World Records The Kosher Gourmet by Elizabeth Passarella Potato, Squash and Goat Cheese Gratin January 28, 2013 Nancy Youssef: And Democracy for all? Two years on, Egypt remains in state of chaos Fred Weir: Putin: West is fomenting jihadi 'blowback' Meredith Cohn: Implantable pain disk may help those with cancer Michael Craig Miller, M.D. : Ask the Harvard Experts: Are there drugs to help control binge eating? David Ovalle Use of controversial 'brain mapping' technology stymied Jane Stancill: Professor's logic class has 180,000 friends David Clark Scott Lego Racism? The Kosher Gourmet by Mario Batali The celebrated chef introduces us to PANZEROTTI PUGLIESI, cheese-stuffed pastry from Italy's south

Jewish World Review The secret of this soup is the garnish By Nealey Dozier TheKitchn.com JewishWorldReview.com | They say the sign of an excellent cook is his or her soup. But they also say that about roast chicken. And eggs. As for me, I hope I'm not judged by my soup. It's not my favorite thing to cook, nor is it my favorite thing to eat. But when the weather turned cold, something came over me and I found myself making this roasted cauliflower soup. Its inspiration came from many different places: a new cookbook, a dish I saw on a restaurant menu, and a new food mill. It came together one afternoon, and to my surprise I found myself slurping it straight from the pot. I kept the recipe straightforward and classic; I used my intuition to build flavorful layers while keeping the taste true to its ingredients. WE FEED YOUR SOUL, INTELLECT --- AND STOMACH Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here. It turned out to be delicious. The best part is the dill whipped cream piled on top. I've read about savory uses for whipped cream before, even bookmarked them in my brain, and now I'm kicking myself for waiting so long to try one out. I love that something so simple can to take a standard dish from ordinary to extraordinary. The possibilities are truly endless here: I think it would be great dolloped on smoked salmon blini, or even as a seasonal summer vegetable dip. Only your imagination is the limit. So if a soup reveals a good cook, so be it -- as long as I have this garnish. ROASTED CAULIFLOWER AND POTATO SOUP WITH DILL WHIPPED CREAM Dill Cream inspired by "A New Turn in the South" by Hugh Acheson Serves: Serves 4-6 For the soup: 1 pound russet potatoes, peeled and cubed 4 tablespoons olive oil, divided 1 head of cauliflower, chopped into florets Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 1 leek, sliced into half moons and rinsed 1 medium onion, chopped (about 1 cup) 2 cloves garlic, minced 4 cups good-quality vegetable stock 1/2 cup whole milk 1/2 cup creme fraiche 4 ounces grated sharp cheddar cheese (about 1 packed cup), optional For the dill whipped cream: 1/2 cup heavy cream 1 heaping tablespoon chopped dill Kosher salt, to taste For the soup, preheat oven to 450 F. Toss the potatoes with 2 tablespoons of olive oil and season with salt and pepper. Roast for 15 minutes. Meanwhile, toss the cauliflower with remaining 2 tablespoons of olive oil and season with salt and pepper. Add the cauliflower to the pan with the potatoes, stirring to combine. Cook for an additional 25 minutes, stirring midway through cooking, until vegetables are soft and golden brown. In a Dutch oven or soup pot, melt butter over medium heat. Add the onions and leeks, and saute until tender and translucent, about 6 minutes. Add garlic and cook for another minute. Add the roasted vegetables and stock to the Dutch oven, and season with a little salt and pepper. Bring the liquid to a boil, reduce the heat to low, and simmer for 10 minutes. To puree the soup, either run it through a food mill fitted with the medium disc or process in batches in a blender. If you want a very smooth soup, push the puree through a fine mesh sieve or chinois, if desired. Return the soup to the Dutch oven. Add milk and creme fraiche, and rewarm over medium-low to medium heat. Whisk in cheese until completely melted, if using. Season the soup with kosher salt and pepper, to taste. (If making the soup in advance, leave out the milk, creme fraiche, and cheese until ready to reheat and serve.) For the dill whipped cream, add heavy cream to a clean mixing bowl. Using a balloon whisk, whip the cream vigorously by hand until soft peaks begin to form. (I like a thickened yet still malleable texture.) Gently stir in the dill and a generous pinch of kosher salt. Chill for about an hour to allow flavors to marry. If the whipped cream gets too thick, just fold in a couple splashes of cream until it reaches the desired texture. Serve the soup with a dollop of dill whipped cream, coarsely ground black pepper and a drizzle of good olive or walnut oil. (Nealey Dozier is managing editor of TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to kitchn@apartmenttherapy.com.) Interested in a private Judaic studies instructor — for free? Let us know by clicking here. Sign up for the daily JWR update. It's free. Just click here. To comment, please click here. © 2013, APARTMENT THERAPY. Distributed by Tribune Media Services Inc.