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

A cowboy's recipes for really good grub

By Marialisa Calta

This savory dish of ground meat, peppers and olives is the kind of "honest food" that epitomizes the "cowboy way" of cooking

http://www.JewishWorldReview.com | It's fashionable to talk about "cuisine," but what most of us understand is "cooking." That's why recipes from Grady Spears, a former cowpoke turned professional chef and cookbook author, are so appealing. Spears says he would rather be called a "cowboy cook" than a "chef," and all of us who rustle up grub on a daily basis are grateful for that. His food is rustic, accessible and spectacularly delicious.

The story goes that Spears, a Texas native, was working as a ranch hand and took a job as a restaurant manager to help make ends meet. When the chef walked out in the middle of the weekend rush, Spears stepped up to the stove, and his career as a chef -- oops, "cowboy cook" -- began. He now runs Grady's Restaurant in his hometown of Fort Worth. As Terry Chandler, the cook for the historic 6666 Ranch in West Texas, told Spears, "Working cattle and doing this kind of cooking are 'all about want-to.'" In his new book, "Cooking the Cowboy Way" (Andrews McMeel, 2009), Spears concludes, "Both cowboys and chuck-wagon cooks do what they do strictly for the love of the job, because neither are in danger of getting rich in their work."

But Spears is not your average "pot-rassler." He has mastered the nuances of Kansas City barbecue, Mexican chili peppers and Cuban seasonings from other cowboy cooks reaching west to Arizona, north to Canada and east to Florida. He's as comfortable offering a recipe for citrus remoulade and tomatillo hollandaise as he is for chili and cornbread. But all of Spears' dishes are infused with the "cowboy code," which he defines as "a respect for hard work, an understanding of the rhythms of nature and ... an appreciation for honest food." Below is a simple menu of such "honest food" from Spears' newest book, and from an older one, "The Texas Cowboy Kitchen" (Andrews McMeel, 2007).

Grady Spears, it could be said, not only walks the walk but rides the ride. This book -- and his others -- will make you want to "roll out and bite the biscuit," or "hit the grub pile." Come and git it.


  • 1 tablespoon vegetable oil
  • 1-1/2 pounds lean ground beef or turkey
  • 1 large white onion, peeled and chopped
  • 2 to 3 cloves garlic, peeled and chopped
  • 1 red bell pepper, stemmed, seeded and chopped
  • 1 (6-ounce) can tomato sauce
  • 1/4 cup dry white wine
  • 1 cup coarsely chopped pimento-stuffed olives
  • 1 cup golden raisins
  • kosher salt and freshly ground black pepper
  • 3 cups cooked white rice, for serving

In a large skillet set over medium heat, warm the oil and brown the meat with the onion, garlic and pepper. Decrease the heat to medium-low, and add the tomato sauce and wine. Simmer for 15 minutes. Add the olives and raisins. Add salt and pepper to taste, and simmer for 20 to 30 minutes longer. The consistency should be similar to chili. Serve hot, over rice.

Yield: 6 servings


For the dressing:

  • 1 cup mayonnaise
  • 1 tablespoon chopped garlic
  • 1/2 cup chopped fresh cilantro
  • 1/3 finely chopped scallions, white parts only
  • 1 teaspoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1/2 cup freshly squeezed lime juice
  • 1/4 cup anchovy paste
  • 2 tablespoons Dijon mustard

For the salad:

2 large heads romaine lettuce

1/2 cup pareve cheese

For garnish:

6 to 8 corn tortillas, cut into thin strips and deep-fried until crisp, or 1 cup toasted pumpkin seeds (pepitas)

Make the dressing: Combine 1/2 cup of the mayonnaise, the garlic, cilantro, scallions, salt, pepper, lime juice, anchovy paste and mustard in a blender or food processor until well mixed. Pour into a bowl, and whisk in the remaining 1/2 cup mayonnaise until smooth. Cover and refrigerate until needed. Whisk well right before using.

Trim, rinse, and spin or pat dry the romaine leaves. Tear into 1-inch pieces. Toss half the dressing and the queso fresco (or feta) with the lettuce in a large bowl. Serve on plates, and top with the fried tortilla strips or toasted pumpkin seeds. Pass the extra dressing.

Yield: 8 servings

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Marialisa Calta is the author of "Barbarians at the Plate: Taming and Feeding the American Family" (Perigee, 2005).

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© 2010, Marialisa Calta. Distributed by Newspaper Enterprise Assn.