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

Corn and Curry Add Zing to Chilled Soup

By Diane Rossen Worthington

JewishWorldReview.com | I never tire of fresh corn soups. In this refreshing version I have included lemon juice and curry powder for an Eastern accent. This amount of curry might seem overwhelming, but in fact it's just right. The lemon adds a citrus tang. Toasted pita bread with a sprinkling of Parmesan cheese goes perfect with the soup.

You can use either white or yellow corn, as long as it is very fresh. Corn quickly turns to starch and the flavors fade, so find the freshest just-picked corn possible. Husk the corn and then cut the kernels from the cob. The easiest way to do that is to place the cob vertically in a shallow bowl and with a very sharp knife, slide the knife down the corn, releasing the corn kernels into the bowl. Turn the cob and continue.

Curry powder is a complicated blend of up to 20 spices, seeds and herbs. The bright yellow color comes from turmeric. There are as many blends of curry powder as there are regions in India. Packaged curry powders, while not as interesting as a special personal blend, work fine for this recipe. They come in standard and Madras style, which is the hotter of the two. Select a good quality standard curry powder for this recipe. Curry powder loses its strength quickly, so keep it in a dark place to preserve it.


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Always use fresh lemon juice; try Meyer lemons if available.

Look for sweet corn varieties for different flavor options.

Advance Preparation: This can be made one day ahead, covered and refrigerated.


Serves 6

  • 2 tablespoons olive oil

  • 2 medium leeks, cleaned, white part only, finely chopped

  • 2 small red potatoes, about 1/2 pound, peeled and coarsely chopped

  • 5 cups fresh corn kernels (about 6 large ears)

  • 2 teaspoons curry powder

  • 6 cups vegetable stock

  • 2 tablespoons fresh lemon juice

  • Salt and white pepper, to taste

  • 6-8 thin lemon slices, for garnish

  • 1/2 cup sour cream, for garnish

  • 3 tablespoons finely chopped parsley, for garnish

1. In large saucepan, heat oil on medium heat. Add leeks and saute for about 5 minutes, turning frequently until softened. Add the potatoes and all but 1/2 cup of the corn kernels and continue to cook about another 2 minutes. Add curry powder and cook about another minute.

2. Add stock and lemon juice, and bring to a boil. Reduce the heat to a simmer, partially cover, and cook for about 20 minutes or until potatoes are soft.

3. Puree the soup in the pan with a hand blender or in a food processor fitted with the metal blade. Pass through a food mill or a fine strainer into a bowl, pushing down the pulp to get all of the flavor.

4. Add salt and pepper and taste for seasoning. Chill for at least 4 hours.

5. For the garnish: immerse the remaining corn kernels in boiling water for about 1 minute. Drain and cool.

6. To serve, pour soup into bowls or mugs and garnish with lemon slices, a dollop of sour cream, corn kernels and chopped parsley.

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© 2013, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.