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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

Zen and the art of pancake making: Tested techniques and fun flavors for the ultimate flapjacks

By Emma Christensen



JewishWorldReview.com | In the middle of a weekend morning pancake-making marathon, there will come a point when you reach a state of illumination. For a while there, the heat wasn't quite right or the pancakes were too thick. Family members were circling, asking in increasingly plaintive tones when more would be ready. But don't worry. A few rounds in, like magic, everything comes together.

Suddenly, you know intuitively when a pancake needs to be flipped and when it needs another few seconds. You find yourself scooping the exact amount of batter needed to make those uniformly fat and round pancakes that everyone loves. It's effortless. It's easy.

You get fancy and throw some chopped fruit in one batch, nuts in another. See if you can sneak in a little whole wheat without anyone noticing. You're sending some young relative out into the dining room with plate after plate piled high with these lacy golden cakes.

And soon you will join them. You will be heralded with applause and smiles and told to sit down. Someone else will fill your plate and keep drizzling the warm maple syrup until you say, "No, stop, really, that's perfect."

But for the moment, it's just you. You alone with a skillet of sizzling pancakes, making breakfast in this quiet space of zen-like calm while listening with half an ear to the stories being told in the next room.



GINGER-PEAR PANCAKES

Try drizzling these pancakes with warm honey and shake of cinnamon sugar.

SERVES 4-6



  • 2-inch piece fresh ginger, peeled and sliced into thin rounds

  • 1 ripe pear, diced small

  • 2 cups all-purpose flour

  • 2 tablespoons sugar

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 3/4 cup milk

  • 2 large eggs




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Combine the ginger and pears in a small bowl and cover with very hot water. Let them sit for at least 10 minutes. Set a strainer over a measuring cup and strain the ginger and pears, catching the ginger-infused water. Pick out the pieces of ginger and discard.

Combine the flour, sugar, baking powder and salt in a mixing bowl. In another bowl, whisk together the milk, eggs and 3/4 cup of the ginger-infused water. Pour the liquids over the flour mixture and stir gently to form a thick batter. Fold the pear pieces into the batter.

Warm a nonstick or cast-iron skillet over medium heat until a drop of water sizzles on the surface. Melt a pat of butter and drop scoops of batter into the pan, making the pancakes as big or small as you like. When you see small bubbles appearing in the surface and the edges are set (about 3 minutes), flip the pancakes. Cook for another few minutes until both sides are lightly browned.

Transfer the cooked pancakes to a plate and continue with the rest of the batch. Serve while still warm. Leftover pancakes can be refrigerated for one week, and they reheat well in the toaster.


MULTI-GRAIN PANCAKES WITH QUINOA AND WALNUTS

SERVES 4-6



  • 1/2 cup walnuts

  • 1 1/2 cups all-purpose flour

  • 1/2 cup whole wheat flour

  • 1 tablespoon sugar

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 1/2 cups milk

  • 2 large eggs

  • 1 cup cooked quinoa (or 1/3 cup raw quinoa simmered in 2/3 cup water)


Toast the walnuts in a small skillet over medium-high heat. Stir occasionally. Walnuts are ready when they are fragrant and show dark toasted spots (5-7 minutes). Chop while still warm and set aside.

Combine the flours, sugar, baking powder and salt in a mixing bowl. In another bowl, whisk together the milk and eggs. Pour the liquids over the flour mixture and stir gently to form a thick batter. Fold the quinoa and walnuts into the batter.

Warm a nonstick or cast-iron skillet over medium heat until a drop of water sizzles on the surface. Melt a pat of butter and drop scoops of batter into the pan, making the pancakes as big or small as you like. When you see small bubbles appearing in the surface and the edges are set (about 3 minutes), flip the pancakes. Cook for another few minutes until both sides are lightly browned.

Transfer the cooked pancakes to a plate and continue with the rest of the batch. Serve while still warm. Leftover pancakes can be refrigerated for one week, and they reheat well in the toaster.


BLUEBERRY MAPLE SYRUP

MAKES 2 cups



  • 1 pound fresh or frozen blueberries

  • 1/2 cup maple syrup

  • 1 cinnamon stick


Combine all the ingredients in a small saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium. Let the sauce simmer until slightly reduced and syrupy. Remove the cinnamon stick and transfer to a bowl. Serve warm.

(Emma Christensen is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking.)

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