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

Rosh Hashanah: Last minute dishes

By Ethel G. Hofman

http://www.JewishWorldReview.com | Even after planning my menu and the entire Rosh Hashanah dinner is ready to go, it never fails. No matter that there's always leftovers, at the last minute I feel I don't have enough. Maybe I should make another side dish — and I check the pantry and 'fridge for inspiration.

Here are some suggestions which can be made ahead or to fix almost at the last minute — even your own homemade honey cake, so much tastier and cheaper than the storebought loaves. The recipe below has been a family favorite since our newly married days in Boston.

Lacking an ingredient? Delegate. Send a spouse or teenager to the store with strict instructions to get only what's on your list.


Serves 6

  • 3 medium butternut squash, peeled and cut in 3/4-inch pieces

  • 5 tablespoons pareve margarine, melted

  • 3 tablespoons maple syrup

  • 2 tablespoons grated fresh ginger root

  • 1 teaspoon pumpkin pie spice

  • Salt and fresh ground pepper to taste

Place the squash in a large saucepan, cover with water and bring to a rolling boil. Reduce the heat to medium and cook for 20 minutes longer or until the squash is tender when pierced with a sharp pointed knife. Transfer to a colander and drain well, reserving about 2 tablespoons liquid. Return to the saucepan. Add the reserved liquid, margarine and maple syrup. With an electric hand mixer, whisk to a puree. Stir in the ginger root and pumpkin pie spice. Season to taste with salt and pepper. Serve hot.


Serves 6

If your tomato plants are heavy with green tomatoes, use them. Just slice thickly and cook a little longer at 375F.

  • 12-18 plum tomatoes, halved lengthwise

  • olive oil

  • Kosher salt and fresh ground pepper

  • 1 cup snipped parsley sprigs (packed)

  • 2 tablespoons dried oregano

  • 2 teaspoons onion powder

Preheat the oven to 450F. Spray a cookie sheet with non-stick cooking spray. Place the tomatoes, cut side up on the cookie sheet. Brush lightly with olive oil, sprinkle with salt and pepper and set aside. In a bowl, mix together the parsley, oregano and onion powder. Sprinkle over the tomatoes. Place in preheated oven for 10 minutes or until edges are beginning to brown. Reduce heat to 375F. Bake 10-15 minutes longer. Tomatoes should still hold their shape. Place on serving dish and serve hot or at room temperature.


Serves 6

  • 1/3 cup mayonnaise

  • 2 tablespoons bottled white horseradish

  • 1 (15 ounce) can chick peas, drained

  • 1/4 cup chopped pimento

  • 1 medium green bell pepper, diced

  • 1/2 medium yellow or orange bell pepper, diced

  • 1/2 cup diced celery

  • Salt and fresh ground pepper to taste

  • Baby spinach or lettuce

In a cup, mix the mayonnaise and horseradish. Place the chick peas, pimento, peppers and celery in a bowl. Pour the mayonnaise mixture over and toss gently to mix. Season to taste with salt and pepper. Before serving, spoon onto a bed of baby spinach or lettuce.


Serves 6

  • 1 1/2 cups dried lentils

  • 4 1/2 cups water

  • 1 medium onion, chopped

  • 2 tablespoons honey, warmed

  • 1 tablespoon Dijon mustard

  • Salt and fresh ground pepper to taste

  • 1 Granny Smith apple, unpeeled and chopped

  • 1/2 cup dried currants

Place the lentils, onion and water into a large saucepan. Bring to a boil over medium high heat. Reduce the heat and bring to simmer. Cover and cook 30 minutes or until the lentils are tender but not mushy. Drain well. Stir in the honey and mustard. Season to taste with salt and pepper. Gently stir in the apple and currants. Serve hot.


30-36 servings

  • 1 3/4 cups honey

  • 1 cup strong coffee

  • 2 tablespoons brandy or fruit juice

  • 4 eggs, lightly beaten

  • 4 tablespoons vegetable oil

  • 1 cup brown sugar

  • 3 1/2 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon each cinnamon, ginger and nutmeg

  • 1/2 cup chopped nuts

  • 1/2 cup raisins

  • 1/4 cup chopped candied citrus peel

  • 1 apple, peeled, cored and grated

  • Confectioners sugar to sprinkle

Preheat oven to 325F. Spray an 11x13 inch baking dish or large loaf pan with non-stick cooking spray.

Place the honey and coffee in a small saucepan. Bring to the boil. Remove from heat and cool. Whisk in the brandy, eggs, oil and sugar. Add the flour about 1 cup at a time, beating between each addition. With the last addition add the baking soda and spices. Mix well. Stir in the nuts, raisins, citrus peel and apple. Transfer to prepared baking dish or pan. Bake for 1 hour or until a toothpick inserted in center comes out with just a few crumbs sticking to it.

When cool, cut into squares. Before serving, dust with confectioners sugar.


Serves 6

  • 1/2 cup sweet vermouth

  • 3 tablespoons sugar

  • 1 teaspoon vanilla extract

  • 1/2 pineapple, cut in cubes

  • 2 cups seedless black grapes, halved

  • 2 medium pears, cored and diced

Place the vermouth, sugar and vanilla in a microwave bowl. Microwave 1 minute. Stir to dissolve the sugar. Set aside.

Place the pineapple, grapes and pears in a serving dish. Pour the vermouth mixture over. Stir gently to coat the fruit. Marinate in the refrigerator 2-3 hours, stirring occasionally. Serve chilled.

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JWR contributor Ethel G. Hofman is the former president of the International Association of Culinary Professionals, whose members have included the likes of Julia Child. To comment, please click here.

"Everyday Cooking for the Jewish Home: More Than 350 Delectable Recipes"  

From the former president of the International Association of Culinary Professionals comes a beautifully designed, accessible and uniquely comprehensive guide to Jewish home cooking. Unlike many Jewish cookbooks that are limited to the traditional dishes of Eastern Europe, Everyday Cooking for the Jewish Home gives readers a truly international sample of what the world of Jewish cooking has to offer. Structured from soup to nuts, and including a special Passover section, it presents a spectacular array of dishes such as Peppered Chickpeas (Arbis), Sweet and Sour Meatballs, Beef and Barley Soup with Kale, Homestyle Gefilte Fish, Potato Chicken Cutlets, Shabbat Beef and Eggs, Cholent, Steamed Beef Greens, Israeli Salad, Poppyseed Noodles, Kasha and Bow Ties, Glick's Colossal Butternut Latkas, Shabbat Wine Mold with Cherries and Walnuts, Springtime Kugel with White and Sweet Potatoes and Matzoh Brie.

Sales help fund JWR.

© 2009, Ethel G. Hofman