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December 2, 2014

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

Tunisian chili sauce is a fantastic shortcut to spice up a meal and can be used with meats, vegetables, couscous, roasted potatoes, scrambled eggs ... even as a dip for bread

Emily Ho



JewishWorldReview.com | Move over, ketchup and Sriracha! When it comes to versatile red condiments, harissa is my absolute favorite. This Tunisian chili sauce is a fantastic shortcut to spice up a meal and can be used with meats, vegetables, couscous, roasted potatoes, scrambled eggs ... even as a dip for bread. The list is truly endless.

I first encountered harissa in England and France, where it's often sold in tubes, jars or cans. Then one day last year, at a food swap, I traded for a jar of homemade harissa. It was much better than the store-bought versions, and ever since then I've made my own. Each batch is a little different, depending on my mood and the type of chilies I have on hand. It's fun to play with different variations -- some super spicy, others more sweet, smoky, earthy or fruity depending on the peppers.

To make harissa, the chilies are blended into a thick paste with garlic, olive oil and aromatic spices such as caraway and coriander (I like using cumin, too). Again, you can make it your own by adding a squeeze of lemon or herbs like mint, or even incorporating tomatoes or bell peppers. Or just keep it simple.

Use the sauce in traditional Tunisian and Moroccan dishes, or go wild and spread it on your pizza, hot wings, sandwiches and more. I love tossing it with roasted carrots, adding a dab to salad dressing and making harissa-spiked hummus.



HARISSA

MAKES: about 1 cup


  • 4 ounces dried chilies of your choice (see recipe notes)
  • 1 teaspoon caraway seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 3 to 4 garlic cloves, peeled
  • 1 teaspoon kosher salt, or to taste
  • 2 tablespoons extra virgin olive oil, plus more for storing



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Optional additions: fresh lemon juice, preserved lemon, fresh or dried mint, fresh cilantro, sun-dried tomatoes, tomato paste, cayenne, paprika

Equipment:

Heatproof bowl for soaking chilies

Skillet for toasting spices

Spice grinder, coffee grinder or mortar and pestle for grinding spices

Knife for stemming and seeding chilies

Gloves for stemming and seeding chilies (optional but recommended)

Food processor or mortar and pestle for mixing paste

Airtight jar for storage

1. Place the chilies in a heatproof bowl and cover with boiling water. Let stand for 30 minutes.

2. While the chilies are soaking, toast the caraway, coriander and cumin in a dry skillet over low-medium heat, occasionally shaking or stirring to prevent burning. When the spices are fragrant, remove them from the pan.

3. Grind the spices in a mortar and pestle, spice grinder or coffee grinder.

4. Drain the chilies, reserving the liquid for step 7.

5. Remove and discard the stems and seeds from the chilies. (Wearing gloves is optional but recommended to protect your hands.)

6. Combine the chilies, ground spices, garlic, and salt in the bowl of a food processor. (You can also use a mortar and pestle.)

7. With the food processor running, slowly drizzle in the olive oil and process to form a smooth and thick paste. Scrape down the sides of the bowl occasionally. If a thinner paste is desired, blend in a little of the chili soaking liquid until the paste has reached your desired texture.

8. The flavor of the harissa will deepen over the next day or two, but you can taste it now and add more salt or other optional ingredients to your liking.

9. Transfer the harissa to a jar and cover the surface with a thin layer of olive oil. Cover the jar and refrigerate for up to a month, adding a fresh layer of olive oil on the top each time you use the harissa.

Recipe Notes

Chilies: Use any chilies you like and have on hand, either a single kind or a combination. For moderately spicy harissa, try a mix of guajillo and New Mexico chilies. Add heat with arbol or puya chilies. Add smokiness with chipotle or morita chilies. Add richness with ancho, mulato, or pasilla chilies. For a very mild harissa, use roasted red bell peppers.

To substitute fresh chilies: Use twice as many fresh as dried (e.g., 8 ounces total fresh instead of 4 ounces total dried). You can also use a mix of fresh and dried chilies.

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(Emily Ho is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to: kitchn@apartmenttherapy.com.)




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