Dec. 2, 2008 Melanie Phillips: The Mumbai atrocity is a wake-up call for a frighteningly unprepared world Stratfor Geopolitical Intelligence Report: Strategic Motivations for the Mumbai Attack Dec. 1, 2008 Max Freidlander, as told to Jacklyn C. Wadler: India Inkings Mark Steyn: Whodunit!? Nov. 28, 2008 Rabbi Ahron Rapps: An evil seed that didn't have to be Melanie Phillips: Carpe diem --- or can we all relax now? Nov. 26, 2008 Michael Feldberg: Meet the Orthodox Jew who laid groundwork for scientific development of ordnance that undergirds America's current world leadership Andrea Simantov: Shades of life Nov. 25, 2008 The Jewish Ethicist by Rabbi Dr. Asher Meir : Getting Emotional For Influence The Kosher Gourmet by Ethel G. Hofman : Thanksiving feast! Nov. 24, 2008 Rabbi S. Binyomin Ginsberg: 'I just Became a grandchild!' Barry Rubin: Don't flatter your enemies, protect your friends Nov. 21, 2008 Rabbi A. Henach Leibowitz: Money matters? Caroline B. Glick: Civilization walks the plank Nov. 20, 2008 Rabbi Avi Shafran: Bronfman's blindness The Kosher Gourmet By Linda Gassenheimer: Portobellos add a hearty flavor to pasta with pesto Nov, 19, 2008 The Jewish Ethicist by Rabbi Dr. Asher Meir : Spread the wealth? Jewish tradition and income equality Elliot B. Gertel: 'Mad Men': Tackling prejudices or reinforcing them? Nov, 18, 2008 Dr. Debby Schwarz Hirschhorn: The End of the Age of Reason Jonathan Tobin: Does Barack + Bibi = Disaster? Nov, 17, 2008 Rabbi Yonason Goldson: The End of the Age of Reason Diana West: Gulling Americans into making terror legit? Nov, 14, 2008 Rabbi A. Henach Leibowitz: The Power of Spiritual Inertia Caroline B. Glick: The perils ahead Nov, 13, 2008 Stratfor Intelligence Briefing: How Bush and Obama together could change the Middle East dynamic The Kosher Gourmet by JeanMarie Brownson: Sweet and savory, crispy and meltingly tender bestilla Nov, 12, 2008 The Jewish Ethicist by Rabbi Dr. Asher Meir : Tyrannical Co-Workers Michael Doyle: High Court to consider today donated monuments that may have religious messages in public parks Nov, 11, 2008 Frank J. Gaffney, Jr.: Will Obama stop government officials considering institutionalizing financial jihad? Jonathan Tobin: They Will Decide Their Own Fate Nov, 10, 2008 Rabbi Avi Shafran: $8 billion, modern-day Tower of Babel being built? Barry Rubin: A letter to the president-elect from a Middle East realist Nov, 7, 2008 Rabbi Francis Nataf: Of Children and Immortality Caroline B. Glick: Livni's Obama strategy Nov, 6, 2008 Rabbi Yonason Goldson: How I tricked a classroom of apathetic students into grasping the fallacy of moral relativism The Kosher Gourmet By Gina Kim: Tips for making the perfect soup --- includes recipes Nov, 5, 2008 The Jewish Ethicist By Rabbi Dr. Asher Meir: Destitute Debtors Bruce Weinstein: 'Religulos': Bad title,even worse movie Nov, 4, 2008 Frank J. Gaffney, Jr.: Treasury Dept. submits to Shariah law Frida Ghitis: A surprise for Obama in the Middle East Nov, 3, 2008 Jonathan Rosenblum: Who says Jews are Smart? Jonathan Tobin: Was He Wrong About Everything? March 22, 2007 J-Rhythms with Avraham Rosenblum: JWR's cutting-edge music program showcasing performers -- singers, song writers, musicians, and bands -- who learn and live the Torah lifestyle (OUR NEWEST IGODCAST !) Oct. 29, 2003 Mortimer B. Zuckerman: Graffiti On History's Walls (MUST-READ!)

Jewish World Review May 21, 2008 / 16 Iyar 5768 Sicily's culinary riches By Steve Petusevsky http://www.JewishWorldReview.com | (MCT) I find myself gazing over the water this morning. However, I'm not on a Florida beach overlooking the Atlantic Ocean. I am in Sicily learning about the healthful Mediterranean diet. I am fully immersed in a healthy lifestyle. Sicilian culture is intense, vibrant and colorful. During my travels throughout Sicily this week, I realize that Sicilians are healthy because much of their culture revolves around healthful ingredients as well as the dinner table. Meals and snacks are combined with daily exercise such as walking or biking. More substantial meals are eaten earlier in the day. Wine is consumed in moderation. And one of my favorite customs is the daily two to three hour break taken in early afternoon, which would never work back home. People take a siesta to rest or spend time with their families. Business resumes around 3 or 4 p.m. and bustles through early evening. I can think of few other cultures where history is so evident in the food. Sicily has been conquered and ruled by the Greeks, Romans, Arabs, Spaniards and Moors. Strategically located off the coast of southern Italy, many major cultures have fought for Sicily's riches. At one time, it was one of the wealthiest areas in the world. Sicilian street markets date back to the ninth century Saracen occupation and resemble Arab souks. Several even have Arabic names. Ballero, Capo and Vuccaria markets are the largest and most colorful. Brilliant-colored fruits and vegetables abound. Fresh seafood, meat, cheeses, spices and pasta are displayed and vendors shout bargains in Italian to the crowds buying their evening's dinner. This week, massive piles of blood oranges (tarocchi), artichokes with long stems, fennel bulbs and heads of what we call broccoflower are everywhere. Lemons, zucchini, broccoli, red garlic, sweet onions and eggplant abound. Stacks of fresh-made breads and cheeses, including ricotta, line the streets and make for a quick lunch as I shop. Bread plays a major role in Sicilian cuisine along with capers, olives, tomatoes and of course the life blood of the Mediterranean, olive oil. Here the extra-virgin olive oil is used for everything from dressing salads, to sauteing and even deep frying. I offer two simple recipes I picked up in Sicily, which is easy to make at home. POTATO AND TOMATO SALAD With Chick Peas, Almonds and Mint 2 large all-purpose potatoes, peeled and cut into 1-inch cubes Water Salt, to taste 2 large ripe tomatoes, chopped into large pieces 1 small red onion, chopped 1 (15-ounce) can chick peas, drained and rinsed 1/2 cup chopped fresh mint 1/2 cup chopped almonds 1/2 cup extra-virgin olive oil Juice of 2 lemons Fresh-ground black pepper, to taste Place the potatoes into plenty of water, lightly salt and bring to a boil. Reduce the heat and simmer 15 to 18 minutes until tender. Drain and place in a large mixing bowl. Add the remaining ingredients and mix well. Serve at room temperature. Makes 6 to 8 servings. Per serving: 260 calories, 60 percent calories from fat, 17 grams total fat, 2 grams saturated fat, no cholesterol, 22 grams carbohydrates, 4 grams total fiber, 3 grams total sugars, 18 grams net carbs, 5 grams protein, 16 milligrams sodium. SWEET-AND-SOUR EGGPLANT This is a classic Sicilian dish brought by Arab cooks who fancy agridolce or sweet and sour tastes. Sicilian cooks usually don't salt and rinse eggplant as their eggplants are very sweet and have almost no seeds. At home, I do. 1 medium eggplant, unpeeled, cut into 1-inch cubes Kosher salt, for sprinkling 2 tablespoons extra-virgin olive oil 1 medium yellow onion, chopped 2 ribs celery, chopped 2 tablespoons tomato paste 1/4 cup sugar 1/4 cup red wine vinegar 1/4 cup capers 1/4 cup chopped pitted green or black olives 1/4 cup water Place the eggplant cubes in a colander and sprinkle with kosher salt. Let sit 15 minutes, then rinse well with cold water and drain. Heat the oil in a large nonstick pan, add the eggplant, onions and celery and saute 5 to 8 minutes over medium heat until the eggplant softens. Add the tomato paste and sugar, continue to saute 3 minutes more. Add the vinegar, capers, olives and water. Simmer 2 minutes and cool. Adjust the sweet and sour flavor with more sugar and vinegar, if needed. Serve at room temperature. Makes 6 to 8 servings. Per serving: 86 calories, 43 percent calories from fat, 4 grams total fat, .57 gram saturated fat, no cholesterol, 13 grams carbohydrates, 3 grams total fiber, 9 grams total sugars, 10 grams net carbs, 1 gram protein, 171 milligrams sodium. Sign up for the daily JWR update. It's free. Just click here. Steve Petusevsky is the author of "The Whole Foods Market Cookbook". (Click HERE to purchase. Sales help fund JWR.) To comment, please click here. © 2008, South Florida Sun-Sentinel. Distributed by McClatchy-Tribune Information Services