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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

How to make a frittata like my Italian grandmother

Susan Russo



JewishWorldReview.com | Frittata is nothing more than eggs with vegetables, cheeses or meats cooked into it. Yet my grandmother's frittatas were always something special -- delicious, healthy and comforting. Whether or not you have an Italian grandmother, there are many reasons why you should know how to make a frittata:


  • They're ridiculously fast and easy to make.

  • They're the perfect meal for the end of the week when you've run out of food. You could put just about anything in a frittata, (although I'd avoid chocolate chips).

  • They're endlessly versatile. Make them with whole eggs, egg whites, or Egg Beaters; add meats or cheeses or vegetables; and eat 'em for breakfast, lunch or dinner.

  • They make great leftovers for tomorrow's lunch. Try some in a sandwich.

  • They're so much fun to say. Come on, you know you want to say it like Nan used to. So in your best Italian grandmother accent and say, "fri-taaa-taa" as if it's the greatest word in the world. I know for Nan, it was right up there with "pizzelle" or her favorite word, "bingo."



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Here's how to make a great frittata in 5 easy steps:

1. Saute fillings before adding them to the eggs. This will impart more flavor and ensure that the fillings are thoroughly cooked.

2. Lightly whisk eggs with herbs and seasonings before adding to the pan.

3. Cook frittata in a heavy, flat-bottomed skillet over medium heat.

4. This one is important: Using a fork, gently push the egg mixture from side to side, allowing it to seep to the bottom of the pan. This will ensure that the eggs cook thoroughly.

5. Place the frittata under a broiler to create a puffy, golden brown topping.

When I served it to my husband, I said in true Nan fashion: "Come on, have a nice piece of fri-taaa-taa with asparagus and mushroonz." For some reason, Nan could never pronounce the final "m" in mushrooms; it always came out as "mushroon," which would inevitably make me laugh, which would inevitably lead to Nan saying, "What? What's so funny?"

ITALIAN ASPARAGUS, MUSHROOM AND PARMESAN FRITTATA

MAKES: 2 servings


  • 10 asparagus spears, cut into 1-inch slices
  • 6 large eggs (Egg Beaters or whites only are fine)
  • 1/3 cup grated Parmesan cheese (divided)
  • 1 1/2 tablespoons chopped fresh parsley
  • 1/4 teaspoon crushed red pepper flakes
  • A few dashes of salt
  • 1-2 teaspoons olive oil
  • 1 cup sliced white button mushrooms


Bring a small saucepan of water to a boil. Boil the asparagus for 2 minutes; drain, then place in a bowl of ice water. Shocking it will maintain its vivid green color. Drain and set aside.

Meanwhile, beat the eggs in a small bowl with half of the cheese, the fresh parsley, and salt and red pepper.

Add olive oil to an 8-inch non-stick skillet over medium-low heat. Add mushrooms and saute for 5 minutes or until golden brown; add the asparagus and cook 1 more minute. Pour the egg mixture into the skillet. With a fork, gently move the egg mixture from side to side, allowing the egg to seep to the bottom of the pan. Do this for 5-7 minutes, until the eggs start to solidify and a crust begins to form around the edges. Give the panhandle a jiggle, and when the eggs appear nearly set, evenly sprinkle the second half of the cheese over the top of the frittata.

Remove the pan from the stove top and place under the broiler for 4-5 minutes, or until the top begins to puff up and turn golden brown. Keep a close eye on it so it doesn't burn. Let cool for a couple of minutes before slicing. Serve hot or at room temperature.

(Susan Russo is a freelance food writer in San Diego, California. She publishes stories, recipes, and photos on her cooking blog, Food Blogga, http://foodblogga.blogspot.com/. One for the Table is Amy Ephron's online magazine that specializes in food, politics, and love. http://www.oneforthetable.com)



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