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

Beat the pasta-salad blahs

By Marialisa Calta

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http://www.JewishWorldReview.com | It's a curse of summer, a blight on the picnic table: all those bowls of soggy, tasteless pasta salads.

Pasta salads can, in fact, serve as a tasty, affordable way to feed a crowd. The problem is that so many of them are boring. Many have an unpleasant, cloying tang that leaves you scraping the top of your tongue with your teeth.

Overcome the curse with a few handy tips.

— Don't overcook the pasta. Aim for "al dente" (literally "to the teeth"), cooked through but still firm when you bite into it.

— Drain the pasta well. This is especially important with shapes (like tubes and shells) that can trap water. Cooking water in your salad will dilute flavors.

— Go for crunch and color: bell peppers, carrots, zucchini and scallions.

— Fresh ingredients really matter. Fresh herbs, freshly squeezed lemon juice, freshly ground pepper — these make a difference you can taste.

— Homemade dressing trumps bottled every time. If you think you don't have time, go for a simple 2/3 cup oil to 1/3 cup vinegar, salt and pepper, and maybe a bit of mustard and a pinch of sugar.


For the salad:

  • 1 red bell pepper

  • 1/4 teaspoon salt

  • 1 yellow bell pepper

  • 8 ounces fusilli or rotini pasta

  • 3 stalks celery, diced

  • 6 scallions, minced

  • 3/4 cup diced sweet onion

  • 3/4 cup sliced Kalamata olives

  • 1/2 cup diced sweet pickle

For the dressing:

1/2 cup plain, full-fat yogurt, preferably Greek

2 tablespoons mayonnaise

1 tablespoon Dijon mustard

1/4 cup extra-virgin olive oil

3 tablespoons minced fresh basil

3 tablespoons minced fresh flat-leaf parsley

1 teaspoon grated lemon zest

2 tablespoons freshly squeezed lemon juice

2 tablespoons sweet pickle juice

Salt and freshly ground black pepper

This pasta is best made one day in advance. It can be kept, covered, and refrigerated for up to two days.

Preheat the broiler. Arrange the bell peppers on a rimmed baking sheet and broil, turning occasionally to roast evenly, 10 to 12 minutes, until the skin is blackened. Place the peppers in a plastic or paper bag, seal securely, and set aside to cool. When cool enough to handle, peel away and discard the skin. Remove the cores and seeds, and dice.

Set aside.

Cook the pasta according to package directions for al dente. Drain well, and place in a large bowl. Allow to cool slightly. Add the diced peppers and the remaining salad ingredients, and stir to mix.

Make the dressing: Whisk together the yogurt, mayonnaise and mustard until well blended. Whisk in the remaining dressing ingredients, seasoning to taste with salt and pepper.

Pour the dressing over the pasta, and mix. Cover with plastic wrap, and refrigerate at least 1 hour and up to two days. Taste and adjust seasoning. Let sit at room temperature for about 30 minutes before serving.

Yield: 8 servings


  • 2 tablespoons unsalted butter

  • 1 red bell pepper, or 1/2 red and 1/2 yellow bell pepper, finely diced

  • 1/2 cup finely chopped sweet onion

  • 1 medium zucchini, coarsely grated

  • 1/2 cup fresh or thawed frozen peas (see Cook's note)

  • 1/4 cup minced fresh flat-leaf parsley

  • 3 tablespoons freshly squeezed lemon juice

  • 1 teaspoon fresh savory or thyme, or 1/2 teaspoon dried

  • 3/4 cup couscous (small North African couscous, not larger Israeli couscous)

  • 2 tablespoons minced fresh basil

  • 1 teaspoon finely grated lemon zest

  • Salt and freshly ground black pepper

Cook's note: If using fresh peas, first plunge into a pot of boiling water for 1 minute. Drain and run under cold water to stop the cooking.

Heat the butter in a large skillet over medium heat. Add the bell pepper and onion, and cook, stirring occasionally, for 8 to 10 minutes, until tender and aromatic. Add the zucchini, and cook for 5 minutes longer, stirring to blend. Stir in the peas, parsley, lemon juice and savory (or thyme). Set aside.

Bring the stock (or broth) just to a boil in a medium saucepan over medium-high heat. Stir in the couscous, cover, and let sit off the heat for 5 minutes.

Fluff the couscous with a fork, and add to the vegetables, stirring to mix evenly. Stir in the basil and lemon zest, with salt and pepper to taste. Serve at room temperature.

Yield: 4 to 6 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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© 2009, Marialisa Calta. Distributed by Newspaper Enterprise Assn.