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December 2, 2014

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

Celebrated chef Mario Batali's PICI WITH LAMB SAUCE (Includes authentic Italian recipe for homemade pasta)

By Mario Batali





JewishWorldReview.com | Q: What's the easiest pasta to make without a pasta maker?


A: Once you master basic pasta dough, you can make almost any shape. But the simplest and perhaps the most gratifying is pici.


There are innumerable tools designed to form pasta into different shapes to pair with different condiments. But pici is, by definition, hand rolled. Much like fat spaghetti, this shape originates in the Tuscan hill town of Siena and is found throughout northern Italy. Traditionally, pici is an eggless pasta, made simply of semolina flour and water.


An easy way to form pici is to roll pasta dough into a thick, flat sheet and then cut it into strips. (Another method for starting the noodles is suggested in the recipe below.) Roll the strips on a wooden board to create long spaghetti. Pici is meant to be irregular, so do not try too hard to smooth out the bumps and jags. The rough surface of the noodle allows it to hold the sauce better.



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This process requires no tools at all. In my house, we don't even use a rolling pin; we opt for an empty wine bottle instead.


The most important step in all of pasta cookery -- particularly with pasta fresco -- is moving the pasta directly from the boiling water into the pan with the condiment, so that the two separate ingredients (the noodle and the sauce) come together as one. Allow the two to cook together for about a minute to give the porous pasta a chance to absorb the flavor of the lamb.


These noodles have a splendid chew to them, the perfect foil for a lusty ragu. If you're in a pinch and don't have time to make the pasta, I recommend serving the sauce with orecchiette or big rigatoni.





PICI WITH LAMB SAUCE


Recipe courtesy of "Molto Batali" (ecco, 2011)


Serves: 4



  • 1/4 cup extra-virgin olive oil

  • 1 onion, cut into 1/4-inch dice

  • 1 carrot, finely chopped

  • 4 ounces thinly sliced pastrami, finely diced

  • 1 bunch basil, leaves only, finely chopped

  • 1 pound boneless lamb shoulder, cut into 1/2-inch chunks

  • Salt and freshly ground black pepper

  • 1 cup dry white wine

  • 1 1/2 cup basic tomato sauce

  • 1 1/4 pounds Eggless Pasta Dough (see below)

  • Semolina or cornmeal, for dusting


In a 10- to 12-inch deep saute pan, heat the olive oil over high heat until almost smoking. Add the onion, carrot, pancetta and basil. Reduce the heat to medium-high, and cook until the pancetta has rendered its fat. Season the lamb with salt and pepper, add it to the pan, and cook, stirring occasionally, until browned on all sides.

Add the wine and simmer for 5 minutes. Add the tomato sauce and bring to a boil, then lower the heat to a simmer and season with salt and pepper. Cover and simmer gently until the meat is tender, about 1 hour.

Meanwhile, shape the pasta dough into golf ball-sized balls. One at a time, on a surface very lightly dusted with flour, roll each one into a rope 1/4-inch thick and 16 to 18 inches long. Cut the ropes into 5- to 6-inch-long pieces and set aside on a baking sheet dusted with semolina.

Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salt.

Drop the pasta into the boiling water and cook until tender, 7 to 8 minutes. Drain the pasta, toss into the pan with the sauce, and stir gently over medium-high heat for 1 minute. Divide evenly among four warmed pasta bowls, and serve.

PASTA DI SEMOLA (Eggless Pasta Dough from Puglia)

Makes: 4 servings


  • 2 cups semolina flour

  • 2 cups all-purpose flour

  • 1 to 1 1/4 cups tepid water


Mound the flour in the center of a large wooden cutting board. Make a well in the center of the flour and add water a little at a time, stirring with your hands until a dough is formed. As you incorporate the water, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated. You may need more or less water, depending on the humidity in your kitchen.

Start kneading the dough with both hands, primarily using the palms of your hands. Once the dough is a cohesive mass, remove the dough from the board and scrape up any leftover dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 10 minutes at room temperature. Roll and form as desired.

(Mario Batali is the owner of Babbo, Lupa, Otto and other renowned restaurants. His latest book is "Molto Batali," published by Ecco.)

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© 2012, MARIO BATALI. Distributed by Tribune Media Services Inc.

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