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

Heavenly snack or side, mysterious fennel is underrated discovery that works wonders as a delish dish

By Mollie Katzen

JewishWorldReview.com | Fennel is an underrated discovery just waiting for you to embrace, cook and eat. It's one of the most refreshing vegetables you could possible shred or shave into a salad (either as a supporting ingredient, or the star in and of itself) and is also wonderful when thinly sliced, lightly coated, and sauteed into utter crispness.

Thin slices of lemon complete the dish (yes, they are completely edible, especially when organic), and I still, after making this umpteen times, can't decide whether to call this a snack or a side dish. I might never know, because I have trouble getting this dish to the table before eating it all myself. I guess that means that, for me, it's a snack. A heavenly one, at that.

You can call it a side dish if you like, but that would require accumulating enough to serve, before you taste it away. Good luck!


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Use Meyer lemons if you can. They are expensive (unless you live in California and grow your own) but you only need one or two. The special perfume and flavor of Meyers are magical, making them well worth seeking out at a specialty or farmer's market. That said, if you can't find them, regular lemons will do just fine.


  • 2 large fennel bulbs

  • Extra-virgin olive oil

  • 1/2 cup all-purpose flour

  • 1/8 teaspoon salt

  • Freshly ground black pepper

  • 1 large lemon or 2 smaller ones

1. Use a very sharp knife to remove the stalks stems and fronds -- and to trim the tough root end from the fennel, then cut the bulbs into 1/8- to 1/4-inch thick slices. From there, cut the slices into similarly thin batons.

2. Preheat the oven to 275 F. Place a large, deep skillet over medium heat. After about a minute, add the olive oil, and swirl to coat the pan. Add the fennel batons and saute, stirring often, for 8 to 10 minutes, or until golden brown and tender to your liking. Transfer to an ovenproof serving platter and keep warm the preheated oven while you prepare the lemon slices.

3. In a small, shallow bowl, combine the flour, salt and a few grinds of pepper.

4. Use a very sharp knife or a mandolin to slice the lemon(s) paper-thin.

5. Return the skillet to the stove, this time to medium-high heat. Pour in enough olive oil to make a pool 1/8 inch deep.

6. While the oil is heating, drag the lemon slices through the flour mixture on one side, then back on the other, shaking off any excess, as you'll you want a very thin coating.

7. When oil is hot enough to sizzle a breadcrumb, slide each coated lemon slice into the hot oil, fitting in as many as you can without overlapping. Cook until golden brown, about 1 minute -- but watch carefully as they can go from brown to burned in a few seconds. Use tongs or a slotted spoon to carefully turn the slices over in the hot oil and continue to cook until the second side is golden brown, about 1 minute longer.

8. Carefully transfer the lemon slices to a plate lined with a paper towel. (If you couldn't fit all the slices in the oil at once, dust the remaining slices with the flour mixture and fry as above.)

9. Place the crispy lemon slices in a border around the sautéed fennel and serve.

Yield: 4 servings.

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© 2012, Mollie Katzen. Distributed by Tribune Media Services Inc.