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

Summer's bounty pies and tarts

By Marialisa Calta

http://www.JewishWorldReview.com | If you want to make a citrus tart in, say, August, chances are the oranges are going to cost you a bit more (and be less flavorful and juicy) than when they were in season, back in January. Likewise, while fresh raspberries sold at the market in winter can require a home-equity loan, they are free in summer if you find a patch and pick them yourself, or at least affordable if you find a U-pick farm. The same is true of strawberries, blueberries and so on. Eating seasonally is a good way to watch your budget, and an excellent way to up the flavor ante at your table. And if you come into a bonanza of fresh, seasonal summer berries, remember that most freeze beautifully: Simply arrange them on a baking sheet and freeze, then transfer to an airtight container and keep for several months.

One of the best ways to showcase seasonal fruits is to plop them in a pie shell and bake them, with very little in the way of extra flavoring or fancy preparation.


  • 3 tablespoons cornstarch or potato starch

  • 1 cup sugar

  • 4-1/2 cups blackberries

  • 1 9-inch piecrust, pre-baked

  • Unsweetened whipped cream, for topping

Whisk the starch and sugar together, and set aside. Put 1 cup of the berries in a small saucepan, and mash them with a fork. Cook and stir over medium heat for about 7 minutes, until the berries begin to break down and release their juice. Stir the cornstarch mixture into the berries, and cook and stir until thick and bubbling and the sugar is dissolved, about 7 minutes. The mixture should coat a spoon and a line drawn along the spoon will stay clear. Cool until lukewarm.

Spread the remaining berries in the crust, then pour the cooked mixture over the fresh berries and gently stir until distributed evenly.

Chill for 3 to 4 hours until the filling is set. Serve or cover and refrigerate for up to 24 hours. Garnish each slice with a dollop of whipped cream.

Yield: one 9-inch pie


  • 4 cups rinsed, hulled or pitted (when necessary), sliced summer fruit (such a strawberries or peaches) or whole, small berries such as blueberries or raspberries, or a combination

  • 2 tablespoons orange juice

  • Granulated sugar, to taste

  • Unbaked pastry for a one-crust, 9- to 11-inch pie

  • Cornmeal

  • 6 tablespoons jam or preserves (to match or complement the fruits you choose)

  • 1/4 cup red-currant jelly

  • 2 tablespoons unsalted butter (optional)

  • 1 to 2 tablespoons milk

  • Ice cream or whipped cream, for serving (optional)

Center a rack in the oven. Preheat oven to 425 F.

Put fruit in a bowl, and sprinkle with orange juice and sugar, to taste, and toss to combine. Set aside.

On a floured work surface, roll out pie dough to form a 10- to 11-inch circle. (It does not have to be perfect). Lightly sprinkle cornmeal on a cookie sheet, and transfer the dough to the sheet.

Spoon a thin layer of jam over the dough, leaving a 1-1/2-inch border of plain dough around the edges, as if you were spooning sauce onto a pizza. You can match the jam with the fruit — peach jam with a peach pie, for example — or choose a complementary flavor. A superb combination is peach preserves and fresh blueberries.

Spoon the fruit over the jam.

In a small saucepan, heat the red-currant jelly until it is liquid. Using a pastry brush, brush the jelly over the fruit to form a glaze. Dot with small pieces of butter (optional).

Turn up the border of the dough around the fruit, pleating the sides at intervals to make a container. (Think of the clay ashtray you made in grade school.) Brush the exposed dough border with milk.

Bake for 10 minutes, then reduce heat to 350 F. Bake 45 to 50 minutes longer, or until fruit is bubbling and crust is golden. Serve warm or at room temperature.

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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© 2009, Marialisa Calta. Distributed by Newspaper Enterprise Assn.