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 Feb. 20, 2008 / 14 Adar I 5768

Radicchio adds a color and a flavor all its own with its versatility

By Lauren Chapin

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http://www.JewishWorldReview.com | Add radicchio to the list of fabulous Italian foods — alongside polenta, fresh mozzarella and balsamic vinegar — that have found their place in American cuisine in the last 20 years.

Radicchio (pronounced rah-DEE-key-oh) belongs to the chicory family. Chioggia, which is round like cabbage, and Treviso, shaped like romaine lettuce, are the most common varieties of the green.

The burgundy-red veggie was a staple in Italy long before it began showing up in American restaurants and supermarkets. Now it is just as likely to be found in packaged salad mixes and grocery store salad bars as in regional Italian restaurants.

But beyond being a colorful filler in a salad mix, radicchio has the personality and flavor to star in its own dishes, appetizers, soups and sides.


Generally available year-round, radicchio is a cool-weather crop. Locally grown radicchio will show up in early spring in farmers' markets. It doesn't do well in Midwestern summers; hot weather increases the vegetable's bitterness.


Look for a head with the intense burgundy color, steering clear of those that are browned, blemished or holey. The root end should be firm and not wizened. Store whole, wrapped in plastic, and refrigerate up to two weeks.


Remove the outer leaves if discolored. If eating raw, simply rinse it in cold water and pat dry. To cook radicchio, cut off the base and trim leaves as needed. To grill, cut lengthwise and quarter, leaving the core in place.


Radicchio is a terrific source of vitamins C and E, dietary fiber and folate. It is also rich in antioxidants.


Radicchio is one of the most versatile greens, especially when cooked. Heat tempers the bitterness. Radicchio can be chopped and added to salads, braised in red wine or stock and served as a side dish, grilled over charcoal or added to risotto. Radicchio pairs well with pears, nuts, and goat cheese.


Makes 4 servings

4 small or 2 large heads radicchio (about 1 pound)

2 tablespoons extra virgin olive oil

1/4 cup balsamic vinegar

1 tablespoon brown sugar or honey

Salt and freshly ground black pepper

Heat a charcoal or gas grill or the broiler to moderately high heat and put the rack about 4 inches from the heat source.

Core the radicchio and then halve or quarter the heads, depending on their size. Rub radicchio with olive oil, taking care to keep the wedges intact. Combine vinegar and sugar in a small bowl until dissolved; set aside.

Put radicchio wedges on the grill or a broiler pan, cut sides toward the heat. Grill or broil a minute or two, then carefully turn and brush with the vinegar mixture. Cook until just starting to crisp and char around the edges, another couple of minutes. Transfer to a plate and sprinkle with salt and black pepper. Serve hot or at room temperature.

Per serving: 97 calories (62 percent from fat), 7 grams total fat (1 gram saturated), no cholesterol, 8 grams carbohydrates, 2 grams protein, 26 milligrams sodium, 1 gram dietary fiber.

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© 2008, The Kansas City Star Distributed by McClatchy-Tribune Information Services.