In this issue
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

'Noodles,' Asian style is a carb sub, sure. But they are also amazingly delicious and colorful

By Diane Rossen Worthington

JewishWorldReview.com | When "The Modern Menu" came across my desk I was intrigued. The subtitle was "Simple. Beautiful. Kosher." Author Kim Kushner delivers a fresh take on centuries-old kosher cooking in this thoroughly modern approach.

The photographs are beautiful, and the food is so appealing you want to rush into the kitchen and cook up dishes like Chicken with Pumpkin, Figs and Honey, Mediterranean-Style Sea Bass or this delicious tangle of green beans glistening with an Asian peanut butter dressing.

(Buy the book at a 35% discount by clicking here or order in KINDLE edition at for just $9.99 by clicking here)

These green beans take the place of Asian-style noodles and do it well, with a crisp texture and a creamy dressing. The author suggests using the thin haricot vert bean, regular green beans or even yellow wax beans. Haricot vert is a very slender young green bean that doesn't need cutting into thin strips. Slicing the large green or wax beans in half makes them resemble noodles for a fun reinterpretation of the basic ingredient. If you want even more color, why not add some shredded carrots or thinly sliced red or yellow sweet peppers?

I like to serve sesame vegetables with lamb chops or a roasted rack of lamb or chicken. The flavors really go well together. The salad will keep in the refrigerator for up to one week if covered tightly.


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Serves 6

  • 1 pound haricots verts, trimmed or green beans or yellow wax beans, cut in half lengthwise


  • 1/4 cup soy sauce

  • 1/4 cup rice vinegar

  • 1 heaping tablespoon smooth peanut butter

  • 1 heaping teaspoon tahini

  • 1 teaspoon toasted sesame oil

  • 1 tablespoon grated fresh ginger

  • 1 garlic clove, minced

  • 1/4 cup toasted sesame seeds

  • 1 teaspoon crushed red pepper flakes

  • 2 tablespoons freshly snipped chives

    1. Bring a large pot of generously salted water to a rapid boil. Add the haricots verts (or other beans) and cook until bright green, about 3 minutes, depending upon their size. Transfer to a colander to drain and rinse under cold water. Place the beans in a serving bowl.

    2. In a small bowl, whisk together the soy sauce, vinegar, peanut butter, tahini, sesame oil, ginger and garlic. Pour over the haricots verts, toss to mix and let sit for 20 minutes. Garnish with the sesame seeds, pepper flakes and chives, and serve.

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    © 2013, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.

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