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April 21, 2014

Andrew Silow-Carroll: Passoverkill? Suggestions to make next year's seders even more culturally sensitive

Sara Israelsen Hartley: Seeking the Divine: An ancient connection in a new context

Christine M. Flowers: Priest's execution in Syria should be call to action

Courtnie Erickson: How to help kids accept the poor decisions of others

Lizette Borreli: A Glass Of Milk A Day Keeps Knee Arthritis At Bay

Lizette Borreli: 5 Health Conditions Your Breath Knows Before You Do

The Kosher Gourmet by Betty Rosbottom Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight

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

The flavors of this decadent pasta salad are more complex than any you've tasted!

Nealey Dozier



JewishWorldReview.com | I am obsessed with the prepared foods section of gourmet markets and grocery stores. Not because I buy anything from behind the fingerprint-smudged glass, but because I use the never-ending ingredient combinations as a source of culinary inspiration.

There are always dozens of chicken salads, tuna salads, pastas and grains to choose from, each culling different tastes from around the world. And while the store-bought versions usually fall flat, it doesn't mean those same flavors won't translate into a delicious dish made at home.

Recently, a reader requested "copycat" recipes from the Whole Foods salad bar, and I jumped at the chance. After cruising the Whole Foods website for inspiration, I settled on "Sinful Smoked Gouda Pasta." (Yes, I am the stereotypical Southerner who goes straight for the recipe that uses mayonnaise. I do not apologize.) The flavors seemed classic, but what really sold me was the smoky spin. The choice was a home run!

Pasta salad is a particular favorite of mine (you can never have too many in your arsenal), and this version -- with smoked gouda, roasted red peppers, and artichoke hearts -- is rich, creamy, and one of the best I've made yet.

Not only is this salad easy, but it is jam-packed with flavor. Fire-roasted red peppers, artichoke hearts, smoked gouda and fresh herbs amp up the ingredient list, but it's the creamy dressing that knocks it out of the park: the smoky heat from adobo sauce infuses it with loads of char-grilled flavor. The flavors are more complex than any pasta salad I've tasted!

Is this recipe a little decadent? Perhaps. I've seen (and made) worse. But it sure is delicious. It definitely has a wow factor that will impress any discriminating party guests, and that is the result I am always after.



PASTA SALAD WITH GOUDA, RED PEPPERS AND ARTICHOKE HEARTS

SERVES: 8-12

For the dressing:

  • 1/2 cup mayonnaise or plain Greek yogurt .
  • 1/4 cup olive oil
  • 2 large garlic cloves, pressed
  • 2 tablespoon white wine vinegar
  • 1 heaping tablespoon adobo sauce from canned chipotles
  • 2 teaspoons honey
  • 1 teaspoon kosher salt
  • Freshly ground black pepper

For the pasta salad:

  • 1 pound (16 ounces) gigli or penne pasta, cooked al dente (see recipe notes)
  • 1 (12-ounce) jar fire-roasted red peppers, rinsed and chopped (1 heaping cup)
  • 1 (6-ounce) jar artichoke hearts, rinsed and chopped (heaping 1/2 cup)
  • 3/4 pound (12 ounces) smoked gouda, cubed (see notes)
  • Fresh herbs, such as basil or Italian parsley, roughly chopped



WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

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For the dressing, combine mayonnaise, olive oil, garlic, vinegar, adobo sauce, honey and salt in a small bowl, and whisk thoroughly. Season generously with black pepper.

For the pasta salad, toss the cooked noodles, peppers, artichokes and gouda together in a large bowl. Pour the dressing over the top and mix to combine. Allow to rest at room temperature for 30 minutes before serving, or cover and refrigerate overnight (allow 30 minutes to warm to room temperature before serving). Taste and adjust any seasonings, if necessary.

Recipe Notes

Cook the noodles according to package directions. Drain, shaking to remove excess water. Drizzle with a few tablespoons of olive oil and toss to coat. Spread noodles on a sheet pan and transfer to refrigerator to cool.

Smoked gouda should be available from the appetizing department of a well-stocked grocery store.

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(Nealey Dozier is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to: kitchn@apartmenttherapy.com.)




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