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 Spinach and goat cheese bisque is silky, creamy and a little nutty Anna Thomas Eating WEll JewishWorldReview.com | A little fresh goat cheese and a touch of butter are just enough to make this spinach soup silky, creamy and a little nutty -- but not enough to overdo it. We use dark green spinach for this soup because of the lovely color it produces, though you could use red-veined spinach and have just as good a flavor in a more Army-inspired khaki color. This is soup is low in calories, carbohydrates and cholesterol, high in fiber and perfect to serve diners on a gluten-free diet. SPINACH AND GOAT CHEESE BISQUE MAKES: 8 servings Active Time: 50 minutes Total Time: 50 minutes 1 tablespoon plus 1 teaspoon extra-virgin olive oil 2 large yellow onions, chopped 1/2 teaspoon salt, divided, plus more to taste 2 tablespoons plus 2 cups water, divided 1 teaspoon dried thyme or 2 teaspoons fresh 1 large Yukon Gold potato, peeled and diced 2 tablespoons cream sherry or Marsala 4 cups vegetable broth, store-bought or homemade 24 cups gently packed spinach (about 1 1/4 pounds), any tough stems trimmed Pinch of cayenne pepper 1/4 teaspoon ground nutmeg 1/2 cup crumbled fresh goat cheese (2 ounces), plus more for garnish 2 tablespoons butter 1 tablespoon fresh lemon juice, or more to taste Soup croutons for garnish (see below) 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. Heat oil in a large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water and thyme and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 30 minutes. Meanwhile, combine the remaining 2 cups water and 1/4 teaspoon salt in a large soup pot or Dutch oven; add potato. Bring to a boil. Reduce heat to maintain a simmer and cook until very soft, 12 to 15 minutes. When the onions are caramelized, stir sherry (or Marsala) into them; add them to the pot along with broth. Return to a simmer. Stir in spinach, cayenne and nutmeg; cover and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes. Remove from the heat, stir in goat cheese, butter and 1 tablespoon lemon juice; allow the butter and cheese to melt. Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches (return it to the pot). Taste and add more salt and/or lemon juice, if desired. Serve garnished with a large soup crouton and crumbled goat cheese, if desired. NOTE To make 8 soup croutons: Slice one-fourth of a whole-grain baguette into 8 slices 1/2 inch thick. Melt 1 tablespoon butter; lightly brush on both sides of each slice. Place the slices on a baking sheet. Bake at 350 F until the edges are crisp and golden brown, 10 to 20 minutes, keeping an eye on them so they don't burn. Recipe Nutrition: Per serving: 147 calories; 7 g fat (3 g sat, 3 g mono); 11 mg cholesterol; 17 g carbohydrate; 0 g added sugars; 5 g protein; 4 g fiber; 447 mg sodium; 514 mg potassium Nutrition Bonus: Vitamin A (128 percent daily value), Vitamin C (30 percent dv), Folate (24 percent dv), Iron & Magnesium (16 percent dv) 1 Carbohydrate Servings Exchanges: 1/2 starch, 1 vegetable, 1 fat ( EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.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. © 2012, Eating WEll Inc.. DISTRIBUTED BY TRIBUNE MEDIA SERVICES INC..