June 19, 2013 Peter Grier and Harry Bruinius: In the end, NSA might not need to snoop so secretly after all Howard LaFranchi: Taliban peace talks hold glimmer of hope, but also unanswerable questions Warren Richey: Supreme Court: For right to remain silent, a suspect must speak Meredith Cohn: Leeches are making a comeback as medical helpers Kerri-Ann Jennings, M.S., R.D.: How to pick the healthiest breakfast cereal How drivel wins applause The Kosher Gourmet by : Spicy Double Chocolate Banana Muffins June 17, 2013 Rabbi Simcha Weinstein: Black to the Future: American Apparel Gets Biblical Patrik Jonsson: Minnesota Nazi: How did Nazi hunters miss Michael Karkoc? Kate Irby, Ali Watkins, Trevor Graff and Kevin Thibodeaux: All the ways you're being watched Don Lee: G-8 meeting will test NSA leaks' effect on U.S. influence Patrik Jonsson: Fort Hood shooting: Judge nixes Nidal Hasan defense strategy. What now? Stacey Burling: Why the stigma for migraine sufferers? The Kosher Gourmet by Lisa Abraham: Does it work? 5 new kitchen gadgets put to the test June 14, 2013 Rabbi Abraham J. Twerski: A spiritual budget: Religious economics and being a ruler John P. Martin: Hitler insider's missing diary found Matt Pearce: NSA surveillance disclosure could affect court cases Peter Tinti: US bounties changes strategy on (Wild, Wild) West African jihadis Daniel Pendrick, M.D.: Memory loss? Old age may be the least of it Lauren F. Friedman: But it's all natural! Should we have an instinctive preference for herbal remedies? Jewz in the Newz by Nate Bloom : Streisand and Alicia Keys in Israel; "Girls" Stuff; Mel Brooks, Another TV special; Superman (who is Jewish) returns --- Israeli plays his mom The Kosher Gourmet by Sharon K. Ghag : Bored with salad? Bling it up a bit (4 effortless recipes that will result in a 'WOW!') June 12, 2013 Stephanie Hanes: Little girls or little women? The Disney princess effect Fred Weir: In tweak to US, Russia would 'consider' asylum for Snowden Sharon Palmer, R.D.: What's so special about Omega-3 supplements? Morgan Housel: What newspapers were saying when you should have been buying Pete Spotts: How cockroaches evolved so as to bypass 'roach motels' The Kosher Gourmet by Anjali Prasertong: Deep-dish cookie: Warm, gooey and a little over the top June 10, 2013 Joseph A. Slobodzian: Faith healing and third degree murder: Thorny legal case Lindsay Wise: Few options for online users to avoid spying, experts say Sharon Palmer, R.D.: There are plenty of nutritional food bargains out there Harvard Health Letters: Can bariatric surgery control diabetes? Zach Murdock: Superglue helps doctors save infant's life The Kosher Gourmet by Celebrated chef Mario Batali : As good as grilling gets: Rib eye with dry mushroom spice rub June 7, 2013 Rabbi David Aaron: Beating jealousy Caroline B. Glick: Wounded . . . and dangerous Clifford D. May: Al Qaeda vs. Hezbollah Harvard Health Letters: Fighting back against allergy season Kimberly Lankford: Grandparents who use FSA to cover grandkid's braces and other must-know info Jewz in the Newz by Nate Bloom:J ewish Tony Nominees/Tony Awards; Jewish Teen Actor In Sci-Fi Flick; Jewish singer in "Voice" finals The Kosher Gourmet by Anjali Prasertong: A tart filling so good it might not make it to the crust June 5, 2013 John Rosemond: Mom, Dad: Talk More and listen less Kristen Chick: Egypt court sentences 43 pro-democracy workers to prison Sharon Palmer, R.D.: Mushrooms Have Medicinal As Well As Culinary Value Morgan Housel: Why you never learn from your investment mistakes Don Lee: In China, kindergarten rivalry takes deadly turn The Kosher Gourmet by Sara Kate Gillingham-Ryan: 30-Minute Coq au Vin isn't a dream June 3, 2013 Molly Hennessy-Fiske: Military judge to consider letting Fort Hood shooting defendant represent himself Richard A. Serrano: Pvt. Bradley Manning's WikiLeaks trial also a test for government Mark Trumbull: Have degree, driving cab: Nearly half of college grads are overqualified Kim Lankford: What to do when long-term care insurance premiums rise Deborah Netburn: Study: Adults' mouth bacteria may help babies Jewz in the Newz by Nate Bloom: Jewish Contestant on 'The Voice'; Will Smith's 'Jewish movie family'; Bravo Gives Long Island Jews the Jersey Shore Treatment; Magicians and More The Kosher Gourmet by Bill Ward: How to be as refined as the wines at a wine tasting May 29, 2013 Andrew Connelly and Helene Bienvenu: The Little Synagogue that Refused to Die Dennis Prager: The 'Muslims-Killed-by-the-West' Lie David Clark Scott: Open war on teachers? Morgan Housel: If you know only five things about investing, make it these Sara Reardon: AGenome detectives change the donation game Deborah Netburn: A one-way ticket to Mars? 78,000-plus and counting apply by video The Kosher Gourmet by Bev Bennett: CHEDDAR AND CHERRY MUFFINS --- your mouth is already watering May 24, 2013 Rabbi Tzvi Hersh Weinreb: When I didn't so 'humbly disagree' Caroline B. Glick: Thank you, Hafez al-Assad Diana West: From the Brooklyn Bridge to London Morgan Housel: Why spotting bubbles is so much harder than you think Environmental Nutrition editors: NuVal labeling to the rescue? Jewz in the Newz by Nate Bloom : Memorial Day: Jews Serving and KIA in War on Terror; Liberace Bio-Pic; Jew Wins "Survivor"; Shalom, Dr. Brothers; More The Kosher Gourmet by Emma Christensen: HIDE THESE FROZEN TREATS FROM THE KIDDIES!: Sangria pops; Irish cream pudding pops; mango Lassi pops May 22, 2013 John Thorne: They launched the 'Arab Spring' but now yearn for the good old days of a strongman John Rosemond: 'Disciplinary math' adds up to parental successl Warren Richey: Are prayers before public meetings OK? Supreme Court to decide Rick Montgomery: Use of ADHD drugs as study aid raises concern on campuses Brierley Wright, M.S., R.D.: 6 convincing reasons you should keep carbs in your diet Eoin O'Carroll: Scientists examine nothing, find something The Kosher Gourmet by Carole Kotkin: This soup is made from one of the great pleasures of spring: A wonderful pairing of rosy color and earthy tang May 20, 2013 Richard A. Serrano: Is Meir Kahane's assassin now a changed man? Hannan Adely: Town raises Palestinian flag at City Hall Melissa Healy: Genetic copies of living people from embryos no longer science fiction Morgan Housel: When smart investors do stupid things Sharon Saloman, M.S., R.D.: Hunger games: Eat more, weigh less, without starving Jewz in the Newz by Nate Bloom : Jews Inducted into Rock Hall of Fame; Anton Yelchin co-stars in New "Trek" film; Kutcher (but not Kunis) visits Israel; Jewish TV Star Praises Jewish Rap Star The Kosher Gourmet by Cathy Pollak: WARNING: This WALNUT CAKE WITH PRALINE FROSTING, perfect for afternoon coffee, is addicting

Jewish World Review CHICKPEA CASSEROLE WITH LEMON, HERBS AND SHALLOTS has fresh flavors, lighter dairy and -- the best part -- no pasta By Faith Durand JewishWorldReview.com | This recipe is perhaps the perfect expression of what I love about casseroles. It's quick and easy -- a modern, lightened-up version of a "dump-and-mix" dish, where you open up a few cans and mix everything together. But it also has fresh flavors, lighter dairy and -- the best part -- no pasta. Instead, protein-rich, toothsome chickpeas take center stage. It's a meatless vegetarian dish, bright with lemon zest and herbs. It gets finished off with a crunchy, olive oil-drizzled crust of Parmesan and breadcrumbs. It's creamy inside, crisp on top. But it leaves out old-fashioned canned soups and all those heaps of cheese and cream. Instead, low-fat yogurt and some cottage cheese bind the casserole together. 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. The casserole reheats beautifully. It is often my go-to lunch; I love it with a good green salad and some crisp white wine for dinner, too. It's very satisfying; those chickpeas make for a more filling meal than pasta or rice. But with its herbed and lemony creaminess, it also makes a great side. CHICKPEA CASSEROLE WITH LEMON, HERBS AND SHALLOTS Serves: 6 to 8 Three (15-ounce) cans chickpeas, rinsed and drained, or 5 cups cooked chickpeas 1 cup cooked brown rice 4 large shallots, minced or grated 2 cloves garlic, minced Juice and zest of 1 lemon Salt and freshly ground black pepper 2 large eggs, beaten 1 cup cottage cheese, ideally the small curd variety of cottage cheese 1/2 cup plain yogurt 1 cup grated Parmesan cheese, divided 1/2 cup fresh flat-leaf parsley 2 stalks fresh rosemary (leaves only) 2/3 cup dried breadcrumbs Olive oil 1. Preheat the oven to 375 F and lightly grease a 9- by 13-inch or other 3-quart baking dish with olive oil. 2. In a large bowl, mix the chickpeas with the rice, shallots, garlic, and lemon zest and juice. Season with salt and pepper. 3. Mix the beaten eggs in a medium bowl with the cottage cheese, yogurt and 1/2 cup of the Parmesan cheese. Finely mince the parsley and fresh rosemary leaves. Stir the cottage cheese mixture and herbs into the chickpea mixture. 4. Spread the mixture in the prepared baking dish and top with the remaining 1/2 cup Parmesan and the breadcrumbs. (At this point the casserole can be covered and refrigerated for up to 24 hours.) Drizzle with olive oil. Bake for 45 minutes, or until bubbling and golden. Let stand for 10 minutes before serving. 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, APARTMENT THERAPY. Distributed by Tribune Media Services Inc.